Piña Colada Cake

  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 12

Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 teaspoons rum extract
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/4 cup flaked coconut, toasted

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
  • 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). Pour into pan(s).
  • 3
    Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
  • 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. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

  • To toast the coconut for your Piña Colada Cake, heat oven to 350°F. Bake in an ungreased pan for 5 to 7 minutes, stirring occasionally, until golden brown.
  • Don’t have rum extract? Substitute with coconut extract instead in our Piña Colada Cake recipe.
  • For extra pina-colada flair, garnish your Piña Colada Cake with small pineapple wedges and maraschino cherries. Cocktail-sized paper umbrellas also add colorful fun!

Nutrition Facts are not available for this recipe
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