This Pina Colada Cake is so delicious. Coconut, pineapple & rum so great together. Refrigerator cakes are just the best in the summertime. Enjoy!
Pina Colada Cake
1 18 1/2 oz package white cake mix w/pudding
1/2 c Coco Lopez coconut milk
1/2 c vegetable oil
4 lg eggs (use whites only)
1 8 oz can crushed pineapple, well drained
1/2 c Coco Lopez
1/4 c rum (2 tsp rum flavoring, adjust to your taste)
16 oz cool whip
1 pkg coconut cream instant pudding
1 8 oz can crushed pineapple, not drained
1 pkg frozen coconut (optional)
Preheat the oven to 350°.
In a lg mixing bowl combine cake mix, 1/2 c coco lopez, oil & egg whites.
Using an electric mixer, beat on med speed for 2 min. Stir in drained pineapple (if you want the pineapple to be chopped a little blend with the mixer). Pour Into a well greased & floured bundt pan.
Bake for 35 – 45 min. Remove from oven & let cool about 10 min. Remove from pan. Place on a serving plate. With a skewer, poke holes in the cake about 1 in apart. Combine 1/2 c Coco Lopez & 1/4 c rum in a sm measuring cup. Pour over (you may need to spoon it) the cake. Refrigerate at least 30 min.
Combine cool whip, pudding, & pineapple. Ice the cake. Sprinkle w/frozen coconut(thawed), if desired.
Put back in the frig until serving time.
This is a great summertime cake.
We know some folks don’t like the consistency of coconut, so you can just have the delicious flavor & not have the flakes by omitting the coconut in the topping. However, if you love coconut mix the flaked coconut in with the cool whip.
The reason you use vegetable oil in a cake is vegetable oil doesn’t have any taste like other oils.
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