Get ready to transport your taste buds to a tropical paradise with this delightful Bacardi Pina Colada Cake recipe from Love with Recipes! With just a prep time of 25 minutes and a total time of 55 minutes, this dessert is perfect for those moments when you’re craving something sweet but don’t want to spend hours in the kitchen. Packed with the flavors of pineapple, coconut, and a hint of dark rum, this cake is sure to become a favorite among your family and friends.
Let’s dive into the details of this mouthwatering creation:
Ingredients:
- Instant coconut cream pudding mix
- Dark rum
- Eggs
- Water
- Crushed pineapple
- Yellow cake mix
- Vegetable oil
- Whipped topping
- Shredded coconut (for garnish)
Instructions:
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Preheat oven: Start by preheating your oven to 350 degrees F. This ensures that your cake bakes evenly and rises to perfection.
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Prepare pans: Grease and flour two 9-inch layer pans. This step prevents the cake from sticking to the pans, making it easier to remove once it’s baked.
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Mix batter: In a large mixer bowl, blend the cake mix (dry), instant coconut cream pudding mix (dry), eggs, water, dark rum, and vegetable oil on low speed. Be sure to scrape the sides of the bowl to ensure all ingredients are well incorporated. Continue mixing until the batter is moistened, which should take about half a minute.
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Beat until smooth: Increase the mixer speed to medium and beat the batter for an additional 3 minutes, scraping the bowl frequently. This step helps to aerate the batter, resulting in a light and fluffy cake.
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Pour into pans: Once the batter is smooth and well mixed, pour it into the prepared pans, dividing it evenly between the two.
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Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. This indicates that the cakes are fully baked and ready to be removed from the oven.
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Cool: Allow the cakes to cool in the pans for 15 minutes. This allows them to set slightly before being removed from the pans.
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Remove from pans: After 15 minutes, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely. Cooling the cakes completely is important before frosting to prevent the frosting from melting.
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Frosting: While the cakes are cooling, prepare the frosting by combining crushed pineapple in juice, dark rum, and instant coconut cream pudding mix. Beat the mixture until well blended, then fold in the whipped topping until smooth and creamy.
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Fill and frost: Once the cakes are completely cool, use the frosting to fill and frost the layer cake. Spread a generous amount of frosting between the layers and on top of the cake, creating a luscious coating of tropical goodness.
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Garnish: Sprinkle shredded coconut over the top of the frosted cake for an extra touch of flavor and visual appeal.
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Chill: Refrigerate the cake, along with any leftover portions, to allow the frosting to set and the flavors to meld together. This also helps to keep the cake fresh for longer.
Now, all that’s left to do is slice into this decadent Bacardi Pina Colada Cake and enjoy a taste of paradise with each bite. Whether you’re serving it up for a special occasion or simply indulging in a sweet treat, this cake is sure to impress with its tropical flavors and moist, tender crumb. So go ahead, take a culinary journey to the islands with this irresistible dessert!
