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Bacardi Pina Colda Pudding Cake Recipe


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     Bacardi Pina Colda Pudding Cake

Category   Desserts - Breads
Sub Category   None

1/3 cup Bacardi Dark Rum
1 pkg (2 layer) White Cake Mix
1 pkg (4-serving size) jello
1/4 cup Oil
1/2 cup Water
4 Eggs
1 cup Flaked Coconut
Vanilla or Coconut Flavored Instant Pudding and Pie Filling
1- 9 oz Frozen Whipped Topping, thawed
1- 8 oz can Crushed Pineapple.

Blend all ingredients except coconut in a large mixing bowl and beat 4 minutes at medium speed.
Pour into 2 greased and floured 9 inch layer pans. Bake at 350 for 25-30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE!
Cool in pan for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
Frosting: Combine pineapple in juice, pudding and pie filling, and rum in a bowl. Beat until well blended. Fold in whipped topping.

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