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    You are in: Home / Recipes / My Piña Colada Cake Recipe
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    My Piña Colada Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Maria Viso-Corbitt's Note:

    This is a recipe that I made up one time that my mom told me she went to a party and they had a 3 leches cake that tasted like Piña Colada, so I came up with this... hope you enjoy it!

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Make cake recipe as directed, add 1/4 cup of dark rum to the mix.
    2. 2
      Put batter if a rectagular glass dish preferably, you don't have to grease it.
    3. 3
      Bake as directed.
    4. 4
      Mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum.
    5. 5
      Put aside.
    6. 6
      When the cake is done, while is still hot, poke it with a fork and pour over the milk-rum mix slowly, until is all absorbed.
    7. 7
      Put the cake in the refrigerator until is cold.
    8. 8
      Spread the cool whip on the cake.
    9. 9
      Drain the crushed pineaple really well, and spread it over the cool whip.
    10. 10
      Sprinkle the cake with the toasted coconut, and serve it chilled.

    Ratings & Reviews:

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    Nutritional Facts for My Piña Colada Cake

    Serving Size: 1 (243 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 520.9
     
    Calories from Fat 223
    42%
    Total Fat 24.8 g
    38%
    Saturated Fat 11.6 g
    58%
    Cholesterol 70.4 mg
    23%
    Sodium 375.1 mg
    15%
    Total Carbohydrate 62.7 g
    20%
    Dietary Fiber 0.9 g
    3%
    Sugars 44.5 g
    178%
    Protein 8.1 g
    16%

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