Tuesday, July 16, 2013

Piña Colada Cake

Only thing missing is the rum and I may add a dash of Malibu Rum or some rum extract to the cake mix next time!

Piña Colada Cake

1 box yellow cake mix (plus oil and eggs according to directions)
21 oz can of crushed pineapple, with juice drained and reserved
1 package instant vanilla pudding
1 cup milk
1 container of whipped topping
shredded coconut (toasting optional)
chopped pecans

Pour pineapple juice into a measuring cup and add water until it measures what is needed for your cake mix instructions. 

Mix cake mix and ingredients according to directions.
Pour into greased 11"x15" jelly roll pan.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.  Cool completely.
In large bowl mix vanilla pudding and milk. Beat until smooth. Mix in crushed pineapple. Pour mixture over cake.
Spread evenly.
Top with thawed whipped topping.
Spread evenly.
Sprinkle coconut and pecans on top (my husband didn't want coconut so that is why there isn't any on the left. Next time I will toast my coconut and nuts first! Keep cake chilled until ready to serve.

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