Esta es una exhibición prevé de cómo se va ver la receta de 'Bacardi Pina Colada Pudding Cake' imprimido.

Receta Bacardi Pina Colada Pudding Cake
by CookEatShare Cookbook

Bacardi Pina Colada Pudding Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1/3 c. Bacardi Dark Rum
  • 1 pkg. white cake mix
  • 4 large eggs
  • 1/2 c. water
  • 1 c. oil
  • 1 pkg. (4 serving size) Jello Coconut Cream Flavor or possibly Vanilla Flavor Instant
  • Pudding and Pie filling
  • 1 c. flaked coconut
  • 1 c. (8 ounce) crushed pineapple in juice
  • 1 pkg. (4 serving size) Jello, coconut cream flavor or possibly vanilla flavor instant pudding and pie filling
  • 1/3 c. Bacardi Dark Rum

Direcciones

  1. Blend all ingredients except coconut in large mixer bowl. Beat 4 min at medium speed of electric mixer. Pour into 2 greased and lightly floured 9 inch layer pans. Bake at 350 degrees F. for 25 to 30 min or possibly till cake springs back when lightly pressed. Don't underbake. Cool in pan 15 min; remove and cool on racks. Fill and frost; sprinkle with coconut. Refrigerate. Chill leftover cake.With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add in 1 cup flaked coconut to batter.
  2. Put together in bowl:
  3. Beat till well blended. Mix in 1 container (9 oz) frzn whipped topping, thawed.