Pina Colada Rum Cake

Pina Colada Rum Cake

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

55 m servings 427 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 48
  1. 51 Ratings

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Most helpful positive review

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

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 embarrass...

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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.

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 embarrass...

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.

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

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 re...

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

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!

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 deco...

This was sooooooo yummy. Like another reviewer suggested, I too used pineapple juice instead of the 1/2 cup of water. I also used more rum (1/2 cup) in the batter. My parents visited for the ...

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