Name: Piña Colada Cake
Yield: 12
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 can (8 oz) crushed pineapple in juice, undrained; ½ cup water; ⅓ cup 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

CategoryDesserts

Yields12 Servings

1 box yellow cake mix

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

½ cup water

⅓ cup 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

1

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

2

In a 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 overbeat). Pour into pan

3

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

4

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

Garnish with fresh fruit or toasted coconut.

Suggested Handi-Foil Products:
Cook and Carry Cake Pans

Ingredients