Pineapple Pina Colada Cake
Submitted by: Marcella Champion
Pina colada drink mix is poured over the yellow cake, and frosted with a mixture of Cool Whip, canned crushed pineapple, and coconut.
Ingredients
- 1 box Yellow (Butter-recipe) cake mix
- 1 teaspoon coconut extract
- 10 ounce non-alcoholic Pina Colada frozen drink mix, thawed
- 1, 20 ounce can crushed pineapple, drained
- 8 ounces shredded coconut
- 8 ounce tub of frozen whipped topping, thawed
Save Recipe
Interact
Method
Prepare the cake mix as directed on package, adding the teaspoon of coconut extract. Bake in a 15x10" sheet cake pan and cool completely. Take a fork or something similar and poke holes in the cake. Pour the drink mix over the cake and spread carefully to the edges so that it will soak into the holes. Fold the crushed pineapple and the coconut (reserving a small amount to toast as a garnish) into the Cool Whip. Spread this mixture carefully over the top of the cake. Toast the reserved coconut under the broiler until golden brown. Cool. Sprinkle lightly over top of cake. Refrigerate until ready to serve.
Notes:
Number of Servings: 12 servings
Submitted by: Marcella Champion ( See all of Marcella Champion Recipes )
