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
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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.
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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!
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Nutrition Facts are not available for this recipe
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