This Cake Almost Tastes Like A Pina Colada Recipes

THIS CAKE ALMOST TASTES LIKE A PINA COLADA

Steps:

• Mix the cake mix, pudding mix, 1/4 cup of toasted coconut, 1/3 cup oil, eggs, and 1 cup of Mr. Goudas Pina Colada in a large bowl and mix at low speed for 1 minute. Beat at medium - high speed for 2 minutes longer.
• Pour into greased and floured 10" bundt pan.
• Bake at 325° for 60 minutes, or until toothpick comes out clean.
• Cool in pan 20 - 30 minutes.
• Turn onto baking rack to finish cooling.
• When cake is cooled, poke holes in top of cake with toothpicks and slowly drizzle RUM overtop, (IF USING RUM -- Allow cake to absorb rum before adding glaze.).
• Now mix the pina colada mix, white sugar, butter, toasted coconut and crushed pineapple into a pot and boil hard for 2 - 3 minutes.
• Place a plate under your cake rack and slowly drizzle the glaze over the entire cake, remove plate and pour the excess runoff of glaze back overtop of cake. Do this two or three times. Let cool completely and enjoy with whipping cream.

BEST EVER PINA COLADA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

THIS CAKE ALMOST TASTES LIKE A PINA COLADA

Steps:

• 1. Mix the cake mix, pudding mix, 1/4 cup of toasted coconut, 1/3 cup oil, eggs, and 1 cup of Mr. Goudas Pina Colada in a large bowl and mix at low speed for 1 minute.
• 2. Beat at medium - high speed for 2 minutes longer.
• 3. Pour into greased and floured 10" Bundt pan.
• 4. Bake at 325° for 60 minutes, or until toothpick comes out clean.
• 5. Cool in pan 20 - 30 minutes.
• 6. Turn onto baking rack to finish cooling.
• 7. When cake is cooled, poke holes in top of cake with toothpicks and slowly drizzle RUM over top, (IF USING RUM -- Allow cake to absorb rum before adding glaze).
• 8. Now mix the pina colada mix, white sugar, butter, toasted coconut and crushed pineapple into a pot and boil hard for 2 - 3 minutes.
• 9. Place a plate under your cake rack and slowly drizzle the glaze over the entire cake, remove plate and pour the excess runoff of glaze back over top of cake.
• 10. Do this two or three times. Let cool completely and enjoy with whipping cream.

PINA COLADA CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.

PINA COLADA CAKE RECIPE

Steps:

• Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
• Make the yellow cake according to directions on the box.
• When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
• Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
• Spoon the mixture over the top of the cake trying to pour it into the holes.
• Let the cake cool completely.
• Top the cake with the well drained crushed pineapple.
• In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
• Spread carefully over the crushed pineapple.
• Top with shredded coconut.
• Store in the fridge until ready to serve.