Piña Colada Cake


12 Servings


Dessert, Cake


1 box yellow cake mix

1 can (8oz) crushed pineapple in juice, undrained

1/2 cp water

1/3 cp vegetable oil

3 eggs

2 tsp rum extract

1 container whipped white frosting (we used 2 containers so we could layer our cake)

Fresh fruit (fruit pie filling if you want some between your layers) or toasted coconut

Cooking Instructions:

Heat oven to 350°F (325°F for dark or nonstick pans)

In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not over beat). Pour into pan

Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely to prepare for icing.

Stir remaining 1 teaspoon rum extract into frosting and spread on cake(s).

Garnish with fresh fruit or toasted coconut.

Suggested Handi-Foil Products:

Cook and Carry Cake Pans
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