Pina Colada Cake


Recipes  Cakes  Desserts  Holidays  Kid-friendly  Other ethnic food 

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



Log in to Faxo

Create, share, and connect with millions of people.

Continue with Google

Continue with Apple

Use phone or email

By continuing, you agree to our
Terms & Privacy Policy.

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.

Prep Time

Cook Time



Apps
About Faxo