Piña Colada Cake
All the flavors in the popular tropical drink come together in a dreamy frosted cake.
Prep Time:
25 min
Total Time:
2 hours 10 min
Makes:
12 to 16 servings
29 Ratings
11 Reviews
1
box Betty Crocker® SuperMoist® yellow cake mix
1
can (8 oz) crushed pineapple in juice, undrained
3/4
cup water
1/3
cup vegetable oil
3
eggs
2
teaspoons rum extract
1
container (12 oz) Betty Crocker® Whipped white frosting
1/4
cup flaked coconut, toasted
1.
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.
2.
In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Divide batter evenly among pans.
3.
Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.
Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature.
High Altitude (3500-6500 ft):
Follow High Altitude directions on cake mix box for 8- or 9-inch pans.
Make the Most of This Recipe With Tips From The Betty Crocker
®
Kitchens
Nutrition Information:
1 Serving:
Calories
400
(
Calories from Fat
160
);
Total Fat
17
g (
Saturated Fat
5
g,
Trans Fat
3
g);
Cholesterol
55
mg;
Sodium
330
mg;
Total Carbohydrate
57
g (
Dietary Fiber
0
g,
Sugars
39
g);
Protein
3
g
Percent Daily Value*:
Vitamin A
0
%;
Vitamin C
0
%;
Calcium
6
%;
Iron
6
%
Exchanges:
1
Starch
;
3
Other Carbohydrate
;
0
Vegetable
;
3
Fat
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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