Skip to main content
BROWSE

View Recipe

PIÑA COLADA CAKE

Active Time : 20 minutes
Total Time : 1 hour
Serves : 15 servings
INGREDIENTS
  • 1 15.25 ounce package white cake mix
  • 1 20 ounce can crushed pineapple in natural juice drained, reserve 2/3 cup juice
  • 1 14 ounce can sweetened condensed milk
  • 1 10 ounce can frozen piña colada mix thawed
  • 1 12 ounce container frozen original whipped topping thawed
  • 1 cup sweetened coconut flakes toasted
DIRECTIONS

Prepare cake mix according to package directions. Stir in half of drained pineapple; transfer to greased 13x9-inch baking pan. Bake in a preheated 350°F oven according to package directions.

Meanwhile, in medium bowl combine reserved pineapple juice, sweetened condensed milk and piña colada mix. When cake is done, remove from oven and poke holes over entire surface with a knife – be sure not to go all the way through. Pour piña colada mixture over entire cake. Place cake in refrigerator several hours or overnight.

In medium bowl, combine whipped topping and remaining drained crushed pineapple. Spread over the top of cake. Sprinkle with toasted coconut. Keep refrigerated.