Best 4 Bacardi Rum Pina Colada Cake Recipes
Indulge in a tropical paradise with our enticing Bacardi Rum Piña Colada Cake, a symphony of flavors that will transport you to a Caribbean beach. This delightful cake is a harmonious blend of classic piña colada flavors and the smooth, sophisticated taste of Bacardi rum.
The moist and fluffy cake layers are infused with coconut and pineapple, capturing the essence of a refreshing piña colada. The richness of the Bacardi rum adds a touch of warmth and depth, elevating the cake experience to new heights. Each bite is a burst of tropical sunshine, leaving you craving more.
Complementing the cake are three delectable recipes: a creamy piña colada frosting, a luscious coconut-rum glaze, and a refreshing pineapple-rum sauce. The frosting, with its velvety texture and pronounced piña colada flavor, adds a layer of indulgence to each slice. The coconut-rum glaze provides a glossy sheen and an extra boost of coconut and rum flavors. And the pineapple-rum sauce, with its tangy sweetness and hint of rum, is the perfect accompaniment to each decadent bite.
Whether you're celebrating a special occasion or simply seeking a taste of the tropics, this Bacardi Rum Piña Colada Cake is guaranteed to impress. Its vibrant flavors, moist texture, and stunning appearance make it a centerpiece that will leave your guests in awe.
PINA COLADA RUM CAKE
Delicious, moist chilled dessert with rum, coconut and whipped frosting.
Provided by Roger
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
- In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g
BACARDI PINA COLADA CAKE
Make and share this Bacardi Pina Colada Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 55m
Yield 1 nine inch layer cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 9-inch layer pans.
- Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Pour batter into prepared pans.
- Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
- Cool 15 minutes.
- Remove pans; cool completely.
- Fill and frost layer cake.
- Sprinkle with coconut.
- Refrigerate cake (and any leftover cake).
- FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
- Fold in whipped topping.
AMAZINGLY DELICIOUS RUM PINA COLADA CAKE
This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)
Provided by Carb Lover
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cake:
- Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
- Pour into two greased and floured 9 inch layer cake pans.
- Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
- Cool in pan for 15 minutes; remove and totally cool on racks.
- Filling/Frosting:.
- Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
- Make sure to now chill the cake. Refrigerate leftover cake.
- NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
- Also: I usually double the filling/frosting recipe so there is a lot on the cake :).
Nutrition Facts : Calories 674, Fat 27.9, SaturatedFat 12.7, Cholesterol 93, Sodium 752, Carbohydrate 89.7, Fiber 2.8, Sugar 66, Protein 7.1
BACARDI RUM PINA COLADA CAKE
I got this recipe from a Bacardi Rum cooking pamhlet...It is yummy and moist.
Provided by Pam Blais
Categories Cakes
Time 35m
Number Of Ingredients 13
Steps:
- 1. Blend all cake ingredients together in a large mixer bowl. Beat for four minutes at medium speed with an electric mixer. Pour into 2..9" greased and floured layer pans.
- 2. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE> Cool in pan for fifteen minutes. Remove and cool on racks.
- 3. Combina ll frosting ingredients except cool whip and coconut. Beat until well blended. Add cool whip and fold in. Frost and fill cake. Then sprinkle with coconut.
- 4. If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.
Tips for Making a Perfect Bacardi Rum Piña Colada Cake:
- Use fresh pineapple juice for the best flavor. You can also use canned pineapple juice, but be sure to choose a brand that is unsweetened.
- Make sure the cream of coconut and evaporated milk are cold before using. This will help the cake to set properly.
- Do not overmix the batter. Overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, as this will dry out the cake.
- Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
- If you are using a store-bought frosting, be sure to beat it until it is light and fluffy before spreading it on the cake.
- Garnish the cake with pineapple slices, maraschino cherries, or coconut flakes for a festive touch.
Conclusion:
The Bacardi Rum Piña Colada Cake is a delicious and refreshing dessert that is perfect for any occasion. With its moist and flavorful cake layers, creamy coconut frosting, and tropical pineapple flavor, this cake is sure to be a hit. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!
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