Piña Colada Cake
Piña Colada Cake is an moderately easy dinner. Made with 1 pkg. betty crocker moist yellow cake mix, 1 can crushed pineapple (undrained), 1/2 c. coconut, 2 tsp. rum flavoring and 1 (8 oz.) carton whipped topping, thawed, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
👨🍳 Instructions
Grease and flour 2 (9-inch) cake pans.
Prepare cake as directed on box except substitute pineapple for water.
Stir in coconut and rum flavoring.
Pour into cake pans.
Bake at 350° or as directed on box.
Cool in pans for 10 minutes.
Remove from pans and cool completely.
Fill and frost layers with Cool Whip. Sprinkle with toasted coconut.
Refrigerate.
🍷 Perfect Pairings
Complete your meal with these
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