Pina Colada Party Cake

(7)
1 reviews.
  • 30 min prep time
  • 1 hr 30 min total time
  • 12 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 3 Stir in 1/2 cup of the toasted coconut; reserve remaining 1/2 cup for frosting. Pour into greased and floured pan.
  4. 4 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  5. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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