Piña Colada Cake

Piña Colada Cake

All the flavors in the popular tropical drink come together in a dreamy frosted cake.

Prep Time

25

Minutes

Total Time

2:10

Hrs:Mins

Makes

12 to 16

servings

1
box Betty Crocker® SuperMoist® 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
container 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 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.
Makes 12 to 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To toast coconut, heat oven to 350°F. Bake in ungreased pan 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 2g),
  • Cholesterol 55mg;
  • Sodium 310mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 0g,
    • Sugars 36g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.