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Pina Colada Party Cake

(7)
  1 reviews
  • 30 min prep time
  • 1 hr 30 min total time
  • 12 ingredients
  • 12 servings
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Enjoy piña colada flavors in a cake!

Bake-Off® Contest 30, 1982
Jeanne Bruns
Tucson, Arizona

Ingredients

CAKE

1
cup coconut
1
(1 lb. 2.25-oz.) pkg. pudding-included white cake mix
1/2
cup water
1/2
cup pineapple juice
1/3
cup oil
1/4
cup rum*
4
egg whites
1/2
cup pineapple juice
1/2
cup sugar

FROSTING

1
(16-oz.) can vanilla frosting
1
tablespoon rum or 1/2 teaspoon rum extract
1/2
cup reserved toasted coconut

Steps

  • 1 Heat oven to 350°F. Sprinkle 1 cup coconut on cookie sheet. Bake at 350°F. for 5 to 7 minutes or until toasted.
  • 2 Meanwhile, grease and flour 13x9-inch pan. In large bowl, combine cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites; beat at low speed until moistened. Beat 2 minutes at high speed.
  • 3 Stir in 1/2 cup of the toasted coconut; reserve remaining 1/2 cup for frosting. Pour into greased and floured pan.
  • 4 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • 5 In small saucepan, combine 1/2 cup pineapple juice and sugar; bring to a boil. With long-tined fork, prick cake at 1/2-inch intervals. Pour hot pineapple mixture over cake. Cool 1 hour or until completely cooled.
  • 6 In small bowl, combine frosting and 1 tablespoon rum; blend well. Frost cake. Sprinkle with reserved 1/2 cup coconut. Refrigerate until serving time.
  • 1 Heat oven to 350°F. Sprinkle 1 cup coconut on cookie sheet. Bake at 350°F. for 5 to 7 minutes or until toasted.
  • 2 Meanwhile, grease and flour 13x9-inch pan. In large bowl, combine cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites; beat at low speed until moistened. Beat 2 minutes at high speed.
  • 3 Stir in 1/2 cup of the toasted coconut; reserve remaining 1/2 cup for frosting. Pour into greased and floured pan.
  • 4 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • 5 In small saucepan, combine 1/2 cup pineapple juice and sugar; bring to a boil. With long-tined fork, prick cake at 1/2-inch intervals. Pour hot pineapple mixture over cake. Cool 1 hour or until completely cooled.
  • 6 In small bowl, combine frosting and 1 tablespoon rum; blend well. Frost cake. Sprinkle with reserved 1/2 cup coconut. Refrigerate until serving time.

Expert Tips

*To substitute for rum, use 1/4 cup water plus 1 teaspoon rum extract.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
500
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
6g
30%
Cholesterol
0mg
0%
Sodium
330mg
14%
Total Carbohydrate
74g
25%
Dietary Fiber
1g
4%
Sugars
55g
55%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 4 Fruit; 5 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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