Piña Colada Cake

“Delicious, tropical, light and fluffy treat! Great served cold on a hot summer night!”

Piña Colada Cake

Servings: 14

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ingredients:

• 1 box yellow cake mix

• 1 3.5oz package instant coconut or vanilla pudding mix

• 1 8oz can crushed pineapple in juice undrained – 4 tablespoons reserved

• 1/2 cup rum or water

• 1/3 cup vegetable oil

• 3 eggs

• 1 teaspoons pineapple, coconut or rum extract

• 1 16 oz tub cool whipped topping

• 1/4 cup flaked coconut toasted

• 1/2 cup rum optional* See Note

Instructions:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13×9-inch pan.

In large bowl, beat cake mix, pudding mix, pineapple, rum/water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).

Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13×9 in pan.

Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup cool whipped topping. Top with second layer, rounded side up. Frost side and top of cake with remaining cool whip; sprinkle with toasted coconut.

For 13×9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

"Drizzle 1/2 cup of additional run over cake sponge layers before frosting for an extra special tropical treat! You can omit extra rum."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.