NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Pina Colada Cake

1 box yellow cake mix
1 1/3 c. water
1/3 c. oil
3 large eggs
1 c. pina colada mix
1 small instant vanilla pudding mix
1 (8 oz.) can crushed pineapple -
drained
1 can condensed milk
1 (8 oz.) tub Cool Whip
1 bag shredded coconut

Grease and flour a 9x13 inch pan. Preheat oven to 350ยบ. Combine cake mix, eggs, oil, water, pudding and 1/2 c. pina colada mix. Mix on low speed until combined. Mix on high speed for two minutes. Stir in pineapple and mix well. Pour into cake pan and bake for approximately 35 minutes. Remove cake from oven and while cake is hot, poke holes in top and slowly pour 1/2 c. pina colada mix over cake and then pour 1/2 or more of the can of condensed milk over cake. Put cake in refrigerator and cool completely. Once cooled, spread tub of Cool Whip over cake and sprinkle coconut. Refrigerate. Cake is best if refrigerated for one day prior to eating.

Frances Woodward - Front Royal, VA


Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137