Pina Colada Cake
Description
Make this wonderful cake for birthdays, Easter, family reunions or just because you want to. If Pina Coladas are a favorite of yours, this is similar, but in a cake. No one will believe that you made it yourself. It's that good!
Ingredients
1 box yellow cake mix
8 oz. can crushed pineapple in juice, undrained
1/2 c. water
1/3 c. vegetable oil
3 eggs
2 t. rum extract, divided
1 container whipped white frosting
1/4 c. flaked coconut, toasted
Directions
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Heat the oven to 350 degrees or 325 degrees for dark or non-stick pans. Grease and lightly flour the bottoms and sides of two 8 or 9 inch round cake pans or the bottom only of a 13 x 9 inch pan.
In a large bowl, beat cake mix, pineapple, water, oil, eggs and 1 t. rum extract with an electric mixer on Low speed 2 minutes, scraping bowl occasionally, but be careful to not over-beat. Pour into the pan.
Bake according to package directions.
For rounds, cool 10 minutes. Run a knife around the sides of the pans to loosen; remove from pans to cooling rack. Cool completely, about 1 hour. Cool the 13 x 9 in the pan.
Stir remaining 1 t. rum extract into the frosting.
Place 1 cake layer, rounded side down, on a serving/cake plate. Spread with 1/3 c. frosting. Top with second layer, rounded side up. Frost sides and top of cake with the remaining frosting; sprinkle with toasted coconut. For a 13 x 9, frost top of cake with frosting; sprinkle with toasted coconut.
Store loosely covered.
12 servings.