My Piña Colada Cake
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 510.29 g butter recipe cake mix
- 3 eggs (or as called for by your cake mix)
- 78.78 ml oil (or as called for by your cake mix)
- 315.37 ml water (or as called for by your cake mix)
- 59.14 ml dark rum
- 340.19 g evaporated milk
- 226.79 g sweetened condensed milk
- 236.59 ml whole milk
- 59.14 ml dark rum
- 340.19 g Cool Whip
- 566.99 g crushed pineapple
- 118.29 ml coconut flakes, toasted
directions
- Make cake recipe as directed, add 1/4 cup of dark rum to the mix.
- Put batter if a rectagular glass dish preferably, you don't have to grease it.
- Bake as directed.
- Mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum.
- Put aside.
- 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.
- Put the cake in the refrigerator until is cold.
- Spread the cool whip on the cake.
- Drain the crushed pineaple really well, and spread it over the cool whip.
- Sprinkle the cake with the toasted coconut, and serve it chilled.
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