Best Easy Pina Colada Cake Recipes

Easy Pina Colada Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 16

Number Of Ingredients 4

1 box Betty Crocker™ white angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz Cool Whip fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut

Steps:

Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

Easy Pina Colada Cake image

Provided by EllenS

Categories Dessert

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 12

1 (18 ounce) box white cake mix
1 (15 ounce) can crushed pineapple
1 cup unsweetened coconut
1/2 cup coconut milk
1/4 cup light rum
1/3 cup sour cream
2 eggs (lightly beaten)
frosting
8 ounces cream cheese
2 cups powdered sugar
1 teaspoon vanilla
1 cup unsweetened coconut (lightly toasted)

Steps:

Preheat oven to 350 degrees or 325 for glass pan. Drain pineapple, reserving juice. Combine juice, coconut milk, rum and sour cream. Add combined liquids, eggs and coconut to cake mix. Stir enough to moisten mix. Pour into prepared 9" x 13" baking pan. Bake 40 minutes, or until springs back in the middle.
When cool beat together cream cheese, powdered sugar and vanilla. Spread on top of cake. Top with toasted coconut. Keep refrigerated.

Nutrition Facts : Calories 676.3, Fat 39.7, SaturatedFat 28.9, Cholesterol 55.1, Sodium 381.6, Carbohydrate 75.5, Fiber 6.9, Sugar 58.1, Protein 7.1