Pina Colada Cake
Pina Colada Cake uses a cake mix, canned pineapple, coconut, and bit rum to create the flavors of the iconic cocktail. Moist, delicious, & incredibly easy!
Servings 12 -18 slices
- 1 box angel food cake mix
- 1 (20-ounce) can crushed pineapple Including It's Juice
- 1 cup sweetened shredded coconut divided
- 3-4 tablespoons dark rum divided
- 1 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.
Serving: 1/12 of the recipe | Calories: 384kcal | Carbohydrates: 71g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Sodium: 379mg | Potassium: 92mg | Sugar: 56g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 6mg