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Pina colada cake

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Ingredients/Components

white cake mix - 1 pkg
instant coconut cream pudding and pie filling - 1 serving
flaked coconut - 1 c
eggs - 4 item
Wesson oil - 1/4 c
water - 3/4 c
can crushed pineapple in juice
coconut cream instant pudding and pie filling - 1 serving
frozen whipped topping, thawed - 1 (9

How to make pina colada cake:

Frosting:1 (8 oz.) can crushed pineapple in juice1 (4 serving size) pkg. coconut cream instant pudding and pie filling1 (9 oz.) frozen whipped topping, thawed1/3 c. water Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pans 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.

For frosting, combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.

Recipe categories: Desserts, Cakes, Coconut.

Rating:

3.3

Average rating: 3.3, total votes: 6

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