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Pina Colada Cake

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Ingredients

Adjust Servings:
18 1/4 ounces white cake mix
1/2 - 1 cup sweetened coconut
1 tablespoon coconut flavoring
8 ounces crushed pineapple, drained (save the juice)
3/4 tablespoon rum flavoring
1/2 teaspoon pineapple flavoring
3/4 cup pineapple juice (saved from can)
1 - 3 egg (according to cake mix box directions)
1/2 cup butter (according to cake mix box) or 1/2 cup oil (according to cake mix box)
12 ounces white frosting
3/4 tablespoon coconut flavoring
3/4 tablespoon rum flavoring
1/4 tablespoon pineapple flavoring

Nutritional information

441.6
Calories
175 g
Calories From Fat
19.5 g
Total Fat
8.3 g
Saturated Fat
38 mg
Cholesterol
417.6 mg
Sodium
64.1 g
Carbs
1 g
Dietary Fiber
51.3 g
Sugars
3 g
Protein
147g
Serving Size

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Pina Colada Cake

Features:
    Cuisine:

    I made this for my DH (for a morning tea) and it got rave reviews from the men and women alike. Due to not having access to pineapple flavouring - I left that out, I doubled the cake recipe and baked in a large sheet tin. I didn't use the icing (mixed condensed milk, 1 TB of rum essence and coconut cream and poured over the cake stabbed with a chop stick about 40 times) and topped with toasted coconut. I got 25 large slices. Thanks for posting!

    • 60 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Pina Colada Cake, This cake is the best ever! Not to much coconut, pineapple, rum or too sweet Everyone gulped it down and asked for the recipe The cake makes a great presentation and can be topped with maraschino cherries to make it pretty if serving at a party or brunch , I made this for my DH (for a morning tea) and it got rave reviews from the men and women alike Due to not having access to pineapple flavouring – I left that out, I doubled the cake recipe and baked in a large sheet tin I didn’t use the icing (mixed condensed milk, 1 TB of rum essence and coconut cream and poured over the cake stabbed with a chop stick about 40 times) and topped with toasted coconut I got 25 large slices Thanks for posting!, After Cool slightly; remove from pan With a large fork or skewer poke holes about 1 inch apart in cake almost to bottom Use a half of Coco Lopez Cream of Coconut can and 2 tablespoons of rum flavoring, combine cream of coconut and rum; pour over cake Chill thoroughly then garnish Store in refrigerator for a several hours or overnight I made this cake to bring to a luau themed party and I should have made 2! Its moist, its easy to make and it tastes really wonderful I have had 5 requests for this recipe! I frosted it with whipped cream and chopped macadamia nuts In the future I may use toasted coconut too


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    Steps

    1
    Done

    Preheat Oven to 375f (or Whatever Is on the Boxed Directions).

    2
    Done

    in a Large Bowl, Place 8 Oz Crushed Drained Pineapple, Coconut, and the Flavorings. Add Cake Mix.

    3
    Done

    Follow Directions For the Cake Mix in Mixing the Batter (i.e. Number of Eggs to Use, Oil, Butter Etc. Use the Drained Pineapple Juice Instead of the Water Called For in the Boxed Directions.

    4
    Done

    Pour Into Greased Pan of Your Choice and Bake According to the Directions on the Box.

    5
    Done

    When Done, Remove Cake from the Oven and Allow to Cool Completely.

    6
    Done

    Put All of the Can of Icing Into a Small Bowl.

    7
    Done

    Add All Three Flavorings, Coconut and Pineapple.

    8
    Done

    Mix With Spoon or Spatula Until Well Blended and Smooth.

    9
    Done

    Frost Cake With Your Icing.

    10
    Done

    Place Into Refrigerator to Set Icing and Serve.

    Avatar Of Chloe Perez

    Chloe Perez

    Taco truck maven serving up flavorful and authentic Mexican street food.

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