pina colada cake
(1 rating)
My family and friends loves it and they are so delicious and tasty. I make them for parties and July 4th parties.
(1 rating)
yield
12 servings
prep time
30 Min
cook time
15 Min
Ingredients For pina colada cake
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cake:
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1 pkg(18 1/2 ounces) white cake mix, plus ingredients to prepare mix
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rum filling:
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1/2 ccold whipping cream
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1/4 cdark rum
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2 Tbsppowdered sugar
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3/4 tspvanilla flavoring
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whipping topping:
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2 ccold whipping cream
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3/4 cpowdered sugar
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2 tspvanilla flavoring
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garnishes:
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1fresh pineapple, peeled, cut in half lengthwise and cored
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2 csweetened shredded coconut, toasted
How To Make pina colada cake
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1Prepare cake mix and bake according to package directions using two 9-inch round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.
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2For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.
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3For whipped topping, place 2 cups whipping cream in large bowl; beat 1 1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
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4Place pineapple cut side down on cutting board; slice very thinlyl Place slices on paper towels; pat dry.
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5Place 1 cake layer on serving plate. Spread half of run filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.
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6Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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