PINA COLADA CAKE

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Pina Colada Cake image

We love an easy cake recipe. Especially, when they're this tasty! Cream of coconut helps make this delicious cake moist. The crushed pineapple adds a nice, crunchy texture while the whipped topping is smooth and creamy. Definitely make this ahead of time to cool in the fridge. The longer it sits the better it gets.

Provided by Darlene Sweet

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 7

1 box yellow cake mix
oil (per mix directions)
eggs (per mix directions)
water (per mix directions)
1 can(s) crushed pineapple with juice; 20 oz
1 can(s) cream of coconut, 10 - 12 oz
1 whipped topping, 8 oz

Steps:

  • 1. Bake cake mix according to package directions in 9 x 13 pan.
  • 2. While still warm, poke holes with end of wooden spoon into cake. Pour cream of coconut over cake.
  • 3. Next, spoon pineapple and juice evenly across cake top.
  • 4. After cooling completely, top with whipped topping. You may also garnish with toasted coconut, if you desire.
  • 5. Refrigerate several hours before serving. Keep refrigerated.

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