Pina Colada Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 1/2 ounce) package yellow cake mix
• 2/3 cup light rum (or substitute juice drained from pineapple and enough water to equal 2/3 cup)
• 3 eggs
• 1/2 cup butter, softened (1 stick)
• 1 (15 ounce) can cream of coconut
• 1/3 cup light rum (optional)
• 1 (7 ounce) package shredded coconut
• 1 (8 ounce) can crushed pineapple, drained well
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

• 1 preheat oven to 350 degrees. grease and flour a 9x13-inch baking pan. mix all the cake ingredients; beat with an electric mixer for 5 minutes. pour into prepared pan and bake for 35 minutes.
• 2 while cake is still warm; poke holes in top with a large fork. mix the cream of coconut and rum (the sauce ingredients); pour over the the warm cake. cool in pan.
• 3 fold the shredded coconut and crushed pineapple into the whipped topping (the frosting ingredients). frost the cake. place in refrigerator and chill 2 to 3 hours before serving. cake keeps well for a week in the refrigerator.