Ingredients for Pina Colada Cake And Frosting
- 1 (18.25 ounce) package white cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup water
- 1/4 cup light rum (for cake), 2 tablespoons light rum (for frosting)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 (20 ounce) can crushed pineapple, undrained (for cake batter), 1 (20 ounce) can crushed pineapple, drained (for frosting)
- 1 (14 ounce) package shredded sweetened coconut (for cake batter)
- 1 (3.4 ounce) package instant vanilla pudding mix (for frosting)
- 1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip)
- 1/2 cup shredded coconut (for toasted topping)
- grease (for pan prep), as needed
- flour (for pan prep), as needed
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How to Make Pina Colada Cake And Frosting
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan or two 8-inch round cake pans.
- In a large bowl, combine cake mix, pudding mix, 1 cup water, 1/4 cup rum (optional), and 1/2 cup oil.
- Add eggs one at a time, mixing well after each addition.
- Stir in 1 (20 ounce) can crushed pineapple, drained.
- Gently fold in 1 (14 ounce) package shredded sweetened coconut.
- Pour batter into prepared pan(s).
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting:
- In a medium bowl, combine 1 (20 ounce) can crushed pineapple (drained), 2 tablespoons rum (optional), and 1 (3.4 ounce) package instant vanilla pudding mix.
- Beat with an electric mixer until thickened.
- Gently fold in 1 (8 ounce) container of whipped topping.
- Once the cake is completely cool, frost the top and sides.
- For toasted coconut: Spread 1/2 cup shredded coconut in a shallow pan. Bake at 350°F (175°C) for 10-15 minutes, stirring frequently, until lightly browned. Let cool completely before sprinkling over the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
204g
Fat
38g
Carbs
20g
