Pina Colada Cake

6 ingredients
9 steps

Ingredients

  • 1 pkg. Betty Crocker moist yellow cake mix
  • 1 can crushed pineapple (undrained)
  • 1/2 c. coconut
  • 2 tsp. rum flavoring
  • 1 (8 oz.) carton whipped topping, thawed
  • toasted coconut

Directions

  1. 1
    Grease and flour 2 (9-inch) cake pans.
  2. 2
    Prepare cake as directed on box except substitute pineapple for water.
  3. 3
    Stir in coconut and rum flavoring.
  4. 4
    Pour into cake pans.
  5. 5
    Bake at 350° or as directed on box.
  6. 6
    Cool in pans for 10 minutes.
  7. 7
    Remove from pans and cool completely.
  8. 8
    Fill and frost layers with Cool Whip. Sprinkle with toasted coconut.
  9. 9
    Refrigerate.

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