Pina Colada Cake and Frosting

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
  • Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
  • CAKE.
  • Mix cake mix, pudding, water, rum and oil.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in pineapple then fold in coconut.
  • Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Cool.
  • FROSTING.
  • Mix crushed pineapple, rum and vanilla instant pudding.
  • Beat until it thickens.
  • Fold in 1 container of Cool Whip.
  • Frost cake.
  • Sprinkle top with coconut or toasted coconut (optiional).
  • *To toast coconut:
  • Spread coconut in shallow pan.
  • Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.
Advertisement