Pina Colada Sheet Cake
Pina Colada Sheet Cake~A delicious, incredibly moist, delicious cake flavored with pineapple, coconut and dark rum!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 -18
- 1 Box Angel Food Cake Mix
- 1-20 Ounce Can- Crushed Pineapple Including It's Juice
- 1 Cup~Divided Sweetened Shredded Coconut
- 3-4 Tablespoons Divided Dark Rum
- 1 Can Container Creamy Vanilla Frosting
- 1 Cup Pineapple Chunks~optional
- 1 Cup Cherries~optional
Preheat the oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large bowl, mix cake mix, crushed pineapple and it's juice, 1/2 cup coconut, and 2-3 tablespoons dark rum until well combined.
Pour batter into prepared baking dish and bake in preheated oven 28-35 minutes or until the top is golden brown.
Mix 1 tablespoons dark rum in a small bowl with 1 tablespoon of water. When cake comes out of the over apply the rum and water mixture to the top of the cake with a pastry brush.
Allow cake to cool completely and frost with the prepared frosting then sprinkle the top evenly with 1/2 cup coconut. Garnish, if desired, with pieces of pineapple and maraschino cherries.
Calories: 198kcal | Carbohydrates: 44g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 299mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 30IU | Vitamin C: 5.4mg | Calcium: 103mg | Iron: 1mg