I wouldn’t be surprised if this pina colada cake becomes an instant hit with the family or even friends! It has the refreshing taste of pineapple as well as the creamy taste of coconut. They just balance each other out so well that it results to this amazing sweet dessert that no one will be able to resist.
Our friend over at Heart N Soul Recipes has this to say about this recipe:
“I’ve been making this delicious Pina Colada cake every for well over 20 years. It’s a recipe I got our of my infamous Famous Brands cook book. This cake is not entirely homemade so that makes it very very easy and quick to make. This cake is especially awesome for holidays. Give it a try….you’re gonna love it!”
That’s actually the best thing about this cake! It’s made from cake mix so it’s easier for anyone to make this. In fact, even those that do not have a lot of experience in the kitchen can make this if they want to. It’s a pretty easy recipe that the family will surely love. Thank you Heart N Soul Recipes for this!
Ingredients
1 can Goya Cream of Coconut
1 small box Jell-o Instant Vanilla Pudding mix
4 Eggland’s Eggs
1 cup Carlini Oil
8 oz Great Value Crushed Pineapple (well drained)
1 pkg Duncan Hines Butter Recipe cake mix
Garnish:
Great Value Maraschino Cherries
8 oz Great Value Crushed Pineapple (drained well)
Great Value Few Pineapple Chunks
Cool Whip
(Optional: ½ cup Rum for cake and 2 tbs Rum for glaze)
Instructions
Preheat oven to 350 degrees and flour a tube or Bundt pan.
Add to the cake mix, your eggs, pudding, oil and Cream of Coconut and mix well. (if want Rum you would add it now also)
Stir in the Crushed Pineapple, stir well.
Pour the batter into the pan and bake for 50-55 minutes. Cool for 10 minutes and transfer to a cake plate.
With a stick or ice pick, poke holes all over the cake making sure to poke holes in the sides and center.
Pour the glaze all over the cake, being sure to spread around the sides and center so the whole cake is moistened with glaze. Prior to pouring be sure to mix the Cream of Coconut after opening the can because it tends to separate while sitting.
Sprinkle the remaining Crushed Pineapple over the cake.
Garnish the cake with Cool Whip, Cherries and Pineapple Chunks and serve.
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Quick Tip: Before you pour the glaze on the cake, be sure to either shake the can really well or pour it into a bowl and mix it well because it separates in the can, then begin to pour slowly over cake.
Thanks again to Heart N Soul Recipes for this amazing recipe.
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