Pina Colada Cake Recipe

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This cake is a family favorite! Our Grandma Char's cousin Maxine gave us this recipe. It's so moist and delicious! If you close your eyes you can escape the cold and imagine a warm summer evening! It's been a long winter so we are trying to think warm thoughts! We are a little anxious for spring and warmer temps!  It was a huge hit with our family and we're sure you will love it too.  It's so easy to make!

Pina Colada Cake Recipe:

1 (15.25 ounce) yellow cake mix (I like the one with pudding in the mix)
1 (15 ounce) can crushed pineapple, drained (save liquid)
1 (14 ounce) can sweetened condensed milk
8 ounces cream of coconut (sometimes found on mixed drink ingredients aisle)
1 1/2 cups shredded coconut

Make cake in a 9 x 13 pan according to directions on the box. When cake is done, poke holes all over the top of the cake.  I used the end of a wooden mixing spoon.

Mix pineapple juice reserved from crushed pineapple (about 1/2 cup), sweetened condensed milk, and coconut cream.  Pour mixture over the top of the cake making sure the top is covered and try to pour it into the holes.  Then let the cake cool completely.  Top with drained, crushed pineapple. Then top with the sweetened whipped cream and flaked coconut. Directions below.

Sweetened Whipped Cream Ingredients:
2 cups whipping cream
8 Tablespoons powdered sugar

Directions for Whipped Cream:
Beat whipping cream and powdered sugar together until it starts to thicken. You'll want it to be thick enough to stand on it's own.   Then spread over the crushed pineapple.  Top with shredded coconut.

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Pina Colada Cake Recipe
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1.5 Based on 7 Review(s)
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    • Cyd says:

      It should be refrigerated with the whipping cream in the frosting. It will be fine left out an hour or so while serving and eating it. Hope this helps. -The Six Sisters

  1. Caroline says:

    I made this tonight for a church supper. Every crumb was eaten, and I received so many compliments! Thanks for a great recipe; it’s a keeper for me!!

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