PINA COLADA CAKE AND FROSTING
CAKE:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/2 cup water
1/3 cup light rum
1/4 cup vegetable oil
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
FROSTING:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1 container (8 ounces) Cool Whip, thawed
coconut to taste, toasted* (if desired)
Preheat oven to 350F. Grease and flour a 13x9-inch pan or two round 8-inch layer cake pans.
CAKE:
Mix cake mix, pudding, water, rum, and oil.
Add eggs, one at a time, beating well after each addition.
Stir in pineapple then fold in coconut.
Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
FROSTING:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens.
Fold in 1 container of Cool Whip.
Frost cake and sprinkle top with coconut or toasted coconut.
*To toast coconut: Spread coconut in shallow pan. Bake at 350F for about 15 minutes, stirring frequently, until lightly browned.
CAKE:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/2 cup water
1/3 cup light rum
1/4 cup vegetable oil
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
FROSTING:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1 container (8 ounces) Cool Whip, thawed
coconut to taste, toasted* (if desired)
Preheat oven to 350F. Grease and flour a 13x9-inch pan or two round 8-inch layer cake pans.
CAKE:
Mix cake mix, pudding, water, rum, and oil.
Add eggs, one at a time, beating well after each addition.
Stir in pineapple then fold in coconut.
Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
FROSTING:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens.
Fold in 1 container of Cool Whip.
Frost cake and sprinkle top with coconut or toasted coconut.
*To toast coconut: Spread coconut in shallow pan. Bake at 350F for about 15 minutes, stirring frequently, until lightly browned.
MsgID: 0216318
Shared by: Halyna - NY
In reply to: ISO: pina colada cake
Board: All Baking at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: pina colada cake
Board: All Baking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: pina colada cake |
remle smith , erie pa | |
2 | Recipe: Hawaiian Cake |
Nana Lee/MA | |
3 | Recipe: Pina Colada Cake and Frosting (using cake mix and rum) |
Halyna - NY |
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