How to Make Pina Colada Cake II - A Step-by-Step Guide

If you're a fan of tropical flavors, then you'll love this Pina Colada Cake II recipe. This cake is a delightful combination of pineapple, coconut, and rum, reminiscent of the classic cocktail. The taste of this cake will transport you to a sunny beach, with its moist and flavorful layers that are truly irresistible.

Whether you're hosting a summer barbecue, a birthday party, or just craving a taste of the tropics, this Pina Colada Cake II is the perfect dessert to satisfy your sweet ...

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Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (10 ounce) can pina colada mix
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (3.5 ounce) package flaked coconut

Information

  • Servings: 18
  • Yield: 1 to 13 - x inch pan

  • Bake cake as directed on box for a 9 x 13 inch cake.
  • As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
  • Chill overnight.
  • Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.
  • Nutrition

    299 cal.

    • Total Fat: 12g
    • Saturated Fat: 8g
    • Cholesterol: 7mg
    • Sodium: 242mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 1g
    • Total Sugars: 38g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 120mg
    • Iron: 1mg
    • Potassium: 154mg