Pina Colada Cake
2h 7m·American
Ingredients
Cake
- 15.25 ounces yellow cake mix 1 box
- 3 large eggs
- ½ cup vegetable oil
- 8 ounces crushed pineapple with juices, 1 can
- ¼ cup pineapple juice
Filling
- 8 ounces coconut cream
- ½ cup pineapple juice
- ½ cup coconut rum such as Malibu
Frosting
- 8 ounces Cool Whip thawed
- ½ teaspoon coconut extract
Topping
- 1 cup coconut flakes
- Maraschino cherries for garnish, optional
- pineapple wedge for garnish, optional
Instructions
7 steps
- 1
Preheat the oven to 350°F and grease a 9×13-inch pan with nonstick spray and set aside.
- 2
In a large bowl or stand mixer fitted with a whisk attachment, beat together cake ingredients.
- 3
Pour the batter into the prepared baking pan and bake for 35 to 45 minutes or until a toothpick comes clean from the center.
- 4
Wait 5 minutes and then use a skewer or chopstick to poke holes all over the top of the warm cake.
- 5
Whisk together the filling ingredients and then pour over the top of the cake. Let the cake cool and absorb at room temperature, about 1 hour.
- 6
Once cooled, stir together frosting ingredients and frost the cake.
- 7
Top with shredded coconut and optional garnishes if desired.
Progress
0 / 7 steps
Nutrition
Per serving (based on 20 servings)
Calories
254cal
Protein
3.0g
Carbs
30.0g
Fat
13.0g
