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    You are in: Home / Recipes / Pina Colada Cake Recipe
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    Pina Colada Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Alan in SW Florida's Note:

    Always a hit!!...and it's easy to make!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    • 1 (18 1/2 ounce) package yellow cake mix
    • 2/3 cup light rum (or substitute juice drained from pineapple and enough water to equal 2/3 cup)
    • 3 eggs
    • 1/2 cup butter, softened (1 stick)

    Sauce

    Frosting

    • 1 (7 ounce) package shredded coconut
    • 1 (8 ounce) can crushed pineapple, drained well
    • 1 (12 ounce) container frozen whipped topping, thawed

    Directions:

    1. 1
      Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. Mix all the cake ingredients; beat with an electric mixer for 5 minutes. Pour into prepared pan and bake for 35 minutes.
    2. 2
      While cake is still warm; poke holes in top with a large fork. Mix the cream of coconut and rum (the sauce ingredients); pour over the the warm cake. Cool in pan.
    3. 3
      Fold the shredded coconut and crushed pineapple into the whipped topping (the frosting ingredients). Frost the cake. Place in refrigerator and chill 2 to 3 hours before serving. Cake keeps well for a week in the refrigerator.

    Ratings & Reviews:

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    Nutritional Facts for Pina Colada Cake

    Serving Size: 1 (183 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 615.6
     
    Calories from Fat 295
    48%
    Total Fat 32.8 g
    50%
    Saturated Fat 22.9 g
    114%
    Cholesterol 67.7 mg
    22%
    Sodium 436.8 mg
    18%
    Total Carbohydrate 70.6 g
    23%
    Dietary Fiber 1.4 g
    5%
    Sugars 53.7 g
    215%
    Protein 4.9 g
    9%

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