Pina Colada Rum Cake Recipe - Allrecipes.com
Pina Colada Rum Cake Recipe
  • READY IN 55 mins

Pina Colada Rum Cake

Recipe by  

"Delicious, moist chilled dessert with rum, coconut and whipped frosting."

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Ingredients Edit and Save

Original recipe makes 1 two layer 9-inch cake Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
  2. 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.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2008

This was great!!!!!!!!!!!!!!!!!!! I changed it a little bit.Instead of coconut cream pudding I used vanila. And for the rum I used pineapple rum. An easy and good tasting desert.

 
Most Helpful Critical Review
Jun 04, 2007

I hate to give a bad review, but this cake was SUCH a disappointment. It had an overly sweet and unnatural flavor--and smell. I made this cake for my husband's family, and was really embarrassed when we all took our first bite. I had been hoping that the cake would taste better than it smelled, but it was worse. Thankfully, the frosting (whipped cream, cream of coconut pudding, flaked coconut, and crushed pineapple) was delicious, so we scrapped it off of the cake and ate that by itself. Like I said, I hate giving bad reviews, so I apologize, but I regret wasting my time making and serving this cake so I felt it was important to share my feelings on it.

 
Mar 30, 2007

Worth every calorie...I used a pineapple cake mix, coconut rum, and toasted my coconut flakes. YUmmmy-licious!! Always moist and a hit everytime it's served.

 
Nov 26, 2006

Oh my goodness! When a recipe is this good you should not mess with it.

 
Dec 11, 2002

Had a rum party after visiting the Bahamas! This cake was perfect. I too had to use vanilla pudding, but I had coconut flavored rum to make up for it. The frosting makes the cake light and refreshing. I will use this recipe many times. Also, I usually bake from scratch and found the doctoring of the cake mix helped that I did not feel guilty for serving a cake mix desert.

 
Apr 12, 2010

Made this for Easter and WOW it was a hit. Everyone loved it! I will definately make again! Thanks Roger!

 
Jun 18, 2007

My husband loved this cake. I used light rum instead of dark because that is what I had on hand; probably would have been better with the dark, but still delicious! Thanks for the recipe Roger!

 
Sep 20, 2012

I made the cake with fat free frozen whipped topping which cut the calories just a bit. I love this cake because it's not too sweet, and very light. I made this cake for a birthday party, I decorated the top with chocolate shells, and macadamia nuts for rocks, and a paper umbrella. Everyone just loved the cake. I made it for a pot luck also, and it got rave reviews.

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 58.8 g
  • 19%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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