Ingredients for Pina Colada Pineapple Cakes
- Yellow Candy Melts
- Green Candy Melts
- White Cake Mix
- Pudding Mix
- Water
- Light Rum
- Vegetable Oil
- Eggs
- Crushed Pineapple
- Coconut Flakes
- Whipped Cream
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How to Make Pina Colada Pineapple Cakes
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine cake mix, water, oil, eggs, drained crushed pineapple, vanilla extract, and shredded coconut. Mix until just combined.
- Divide batter evenly between prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the Pina Colada topping: In a microwave-safe bowl, melt white chocolate candy melts according to package directions.
- Stir in cream of coconut and dark rum (if using) until smooth.
- Once cakes are completely cool, frost the top of one layer with half of the Pina Colada topping.
- Carefully place the second cake layer on top and frost the entire cake with the remaining topping.
- Garnish with pineapple wedges and maraschino cherries (optional).
- Refrigerate for at least 30 minutes to allow the frosting to set before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
236g
Fat
42g
Carbs
27g
