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Ingredients
CAKE
| white cake mix: 18.25 oz |
| dry vanilla pudding mix: 3.4 oz (instant) |
| canola oil - for salads, woks and light frying: 1/4 cup |
| water: 1/2 cup |
| light rum: 1/3 cup |
| eggs: 4 (extra large) |
| canned pineapples: 8.25 oz (crushed) |
| dried sweetened coconut meat: 1 cup (shredded) |
FROSTING
| canned pineapples: 8.25 oz (crushed) |
| light rum: 1/3 cup |
| vanilla pudding: 3.4 oz (instant) |
| frozen whipped topping: 8 oz (Cool Whip) |
| dried sweetened coconut meat: 1/4 cup (shredded, toasted) |
Pina Colata Cake
User rating:
Looks like Ambrosia Cake, but tastes like the cocktail!
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Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Preheat oven to 350 degrees.
In a bowl, mix cake mix, one box of pudding, oil, water and rum. Add eggs, one at a time, and beat well after each addition. Mix in one can of pineapple, then fold in 1 cup of coconut.
Pour into greased 9X13 inch pan. Bake 30 minutes, or until cake tests done.
For frosting: Mix second can of pineapple, rum and second box of pudding mix. Beat until mixture thickens. Fold in Cool Whip. Frost cake. Top with remaining coconut.