Pina Colada Cake Food

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PERFECT PINA COLADA CAKE



Perfect Pina Colada Cake image

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

Provided by Boca Pat

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 package white cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup rum
1/4 cup oil
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1/3 cup rum
1 (9 ounce) container Cool Whip
1 cup flaked coconut

Steps:

  • Preheat oven to 350 Degrees.
  • Blend all cake ingredients in large bowl.
  • Beat 4 minutes at med.
  • speed of electric mixer.
  • Pour into two greased 9" layer pans.
  • Bake for 25 to 30 minutes.
  • Remove and cool.
  • Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
  • Beat until well blended.
  • Fold in whipped topping.
  • Sprinkle coconut on cake after frosting.

Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6

PINA COLADA CAKE



Pina Colada Cake image

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. -Stephanie McShan, Apopka, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 ounces) crushed pineapple, undrained
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING:
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted sweetened shredded coconut, optional

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.

Nutrition Facts : Calories 868 calories, Fat 36g fat (22g saturated fat), Cholesterol 199mg cholesterol, Sodium 344mg sodium, Carbohydrate 129g carbohydrate (101g sugars, Fiber 1g fiber), Protein 7g protein.

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

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.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

PINA COLADA



Pina Colada image

Provided by Food Network Kitchen

Categories     beverage

Yield 2 drinks

Number Of Ingredients 7

1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Steps:

  • Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PINA COLADA CAKE



Pina Colada Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Basic Vanilla Cake, baked and cooled, recipe follows
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
  • Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BOOZY PIñA COLADA BUNDT CAKE



Boozy Piña Colada Bundt Cake image

Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 10

1 cup granulated sugar
1 1/2 cups dark rum
Two 20-ounce cans sliced pineapple (16 slices), drained
Nonstick cooking spray, for greasing the pan
One 15.25-ounce box yellow cake mix
1/3 cup canola oil
3 large eggs
13 maraschino cherries, rinsed and patted dry
1/4 teaspoon coconut extract
One 3.4-ounce box vanilla instant pudding (plus required ingredients)

Steps:

  • Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
  • Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
  • For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
  • Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
  • Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
  • For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.

PINA COLADA POKE CAKE



Pina Colada Poke Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the baking dish
1 box yellow cake mix, plus ingredients on the box
1 1/2 cups heavy cream
3 tablespoons sugar
2 teaspoons coconut extract
One 16-ounce jar maraschino cherries (24 cherries for the holes, the rest for garnish), stems removed
1 cup cream of coconut, such as Coco Lopez
1/2 cup drained crushed pineapple
2 tablespoons dark rum
1/2 cup toasted coconut

Steps:

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
  • Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
  • Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
  • In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
  • Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

PINA COLADA POKE CAKE



Pina Colada Poke Cake image

Easy tropical poke cake with ready-made pina colada mix. Posting here so I can find it without sifting through a stack of printed recipes :)

Provided by Muffin Goddess

Categories     < 60 Mins

Time 45m

Yield 1 9x13, 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
16 ounces pina colada nonalcoholic drink mix (alcohol free)
1 (14 ounce) can sweetened condensed milk
8 ounces Cool Whip, thawed (can sub and equal amount of stabilized fresh whipped cream if you prefer)
sweetened flaked coconut, lightly toasted (optional, for garnish)
maraschino cherry (optional, for garnish)
canned pineapple chunk, patted dry (optional, for garnish)

Steps:

  • Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
  • While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
  • Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
  • While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
  • Use a rubber spatula to spread the mixture, if needed.
  • Set cake aside to cool completely.
  • Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.

Nutrition Facts : Calories 424.2, Fat 19.9, SaturatedFat 7.9, Cholesterol 58.6, Sodium 349, Carbohydrate 56.2, Fiber 0.5, Sugar 41.1, Protein 6.3

BACARDI PINA COLADA CAKE



Bacardi Pina Colada Cake image

Make and share this Bacardi Pina Colada Cake recipe from Food.com.

Provided by Caryn

Categories     Dessert

Time 55m

Yield 1 nine inch layer cake

Number Of Ingredients 12

cake
1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour 2 9-inch layer pans.
  • Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
  • Beat on medium speed, scraping bowl frequently, 3 minutes.
  • Pour batter into prepared pans.
  • Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
  • Cool 15 minutes.
  • Remove pans; cool completely.
  • Fill and frost layer cake.
  • Sprinkle with coconut.
  • Refrigerate cake (and any leftover cake).
  • FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
  • Fold in whipped topping.

PIñA COLADA CAKE



Piña Colada Cake image

This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
  • Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
  • Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g

PINA COLADA CAKE AND FROSTING



Pina Colada Cake and Frosting image

I LOVE pine colada anything! So when I saw this cake I couldn't resist making it. Pure heaven for a pina colada lover like me. I added it to my recipe collection under Special Desserts! Hope you pina colada lovers out there find it as delicious as I do!

Provided by Nana Lee

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) box white cake mix
1 (3 1/2 ounce) package French vanilla instant pudding or 1 (3 1/2 ounce) package instant coconut pudding mix
4 ounces water
1/3 cup light rum
1/4 cup vegetable oil
4 large eggs
1 (8 ounce) can crushed pineapple, undrained
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, undrained
1/3 cup light rum
1 (3 1/2 ounce) package French vanilla instant pudding or 1 (3 1/2 ounce) package instant coconut pudding mix
1 (8 ounce) container Cool Whip, thawed
1/2 cup coconut, to taste toasted* (optional)

Steps:

  • Preheat oven to 350°F.
  • NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
  • Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
  • CAKE.
  • Mix cake mix, pudding, water, rum and oil.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in pineapple then fold in coconut.
  • Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Cool.
  • FROSTING.
  • Mix crushed pineapple, rum and vanilla instant pudding.
  • Beat until it thickens.
  • Fold in 1 container of Cool Whip.
  • Frost cake.
  • Sprinkle top with coconut or toasted coconut (optiional).
  • *To toast coconut:.
  • Spread coconut in shallow pan.
  • Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.

EASY PINA COLADA CAKE



Easy Pina Colada Cake image

Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 4

1 box Betty Crocker™ white angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz Cool Whip fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut

Steps:

  • Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
  • In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
  • Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
  • Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

PIñA COLADA



Piña colada image

A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal

Provided by Good Food team

Categories     Cocktails

Time 5m

Yield Makes 1

Number Of Ingredients 4

120ml pineapple juice
60ml white rum
60ml coconut cream
wedge of pineapple, to garnish (optional)

Steps:

  • Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium

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From ifood.tv


PINA COLADA ANGEL FOOD CAKE - KOSHEREYE.COM
Pina Colada Angel Food Cake KosherEye.com. This moist, easy and luscious cake is made with 4 ingredients. It was inspired by a yummy 2 ingredient recipe shared by our cousin Barbara. (Love family recipes!) We added the coconut and rum! Ingredients . 1 box Angel Food Cake Mix 1 20 ounce can crushed pineapple with juice 1/2 cup dried coconut 1 Tablespoon rum. Directions. …
From koshereye.com


FOOD LUST PEOPLE LOVE: PIñA COLADA BUNDT CAKE #BUNDTBAKERS
Preheat your oven to 350°F or 180°C. Generously butter then flour a 6-cup Bundt pan. In a small bowl combine the flour, baking powder, baking soda and salt. Set aside. In a mixing bowl, cream together the butter and sugar until light and fluffy; add the …
From foodlustpeoplelove.com


PINA COLADA CAKE - TOMMY BAHAMA
Mix eggs, oil, cake mix and half the water at medium speed for 1 minute. Scrape sides of bowl with spatula. Add remaining water gradually over 1 minute while mixing on low speed. STEP 2: Scrape sides of bowl again, then mix for 30 seconds on medium speed. STEP 3:
From tommybahama.com


PINA COLADA ANGEL FOOD CAKE - RECIPE | COOKS.COM
Drain pineapple, reserving juice. Sprinkle gelatin over 3 tablespoons juice. Heat over low heat until dissolved. Cool. Beat Ricotta and sugar until light and fluffy. Stir in gelatin mixture. Whip 1 cup whipping cream. Fold into mixture. Add coconut and extracts.
From cooks.com


PINA COLADA CAKE - MY FOOD AND FAMILY
Pina Colada Cake. Pina Colada Cake . 2 Review(s) 2 Hr(s) 50 Min(s) What You Need. Select All. 1 serving. Original recipe yields 1 serving. 1 yellow cake mix. 1 can coconut creme* 1 can sweet condensed milk. 1 tsp rum extract (optional) 1 tub (8 ounce) Cool Whip. Flaked coconut - enough to cover Cool Whip Topping. Add to cart . Add To Shopping List. Let's Make It. 1. Mix …
From myfoodandfamily.com


PINA COLADA RUM CAKE RECIPES - FOOD NEWS
DIRECTIONS Preheat oven to 350 degrees F. Grease and flour 2 9-inch layer pans. Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
From foodnewsnews.com


EASY PINA COLADA CAKE RECIPE - FOOD.COM
Drain pineapple, reserving juice. Combine juice, coconut milk, rum and sour cream. Add combined liquids, eggs and coconut to cake mix. Stir enough to moisten mix. Pour into prepared 9" x 13" baking pan. Bake 40 minutes, or until springs back in the middle. When cool beat together cream cheese, powdered sugar and vanilla.
From food.com


PIñA COLADA ANGEL FOOD CAKE - HAPPY AND YUMMY
I love this pina colada angel food cake because it tastes just like that tropical drink that so many of us love. Take a bite, close your eyes, and imagine yourself on the beach with the palm trees swaying in the breeze. Aaaahhhhhh…. Print. Yum. Piña Colada Angel Food Cake. Ingredients . 1 box BettyCrocker angel food cake mix 1 20 ounce can Done crushed …
From happyandyummy.com


DUNCAN HINES PINA COLADA CAKE - THERESCIPES.INFO
Recipe: Pina Colada Dump Cake | Duncan Hines Canada®. Preheat oven to 350°F. Spray 13x9-inch glass baking dish with baking spray. Stir together 2-1/2 cups pineapple, sugar and coconut extract in baking dish; spread across bottom of dish. …
From therecipes.info


PIñA COLADA CHEESECAKE – RECIPE FROM ... - YUMMIEST FOOD
Add crushed pineapple, coconut and rum extract and mix to low speed to combine then gently spread over the crust. Set in the fridge to firm. Refrigerate for at least 3-4 hours or until set. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides.
From yummiestfood.com


PUERTO RICAN PINA COLADA CAKE - MIDDLEBURY FOOD CO-OP
Grease a 12-inch round cake pan (or two 8 inch rounds) with butter. Place a parchment paper round in the pan to prevent the cake from sticking. Preheat the oven to 350 F. Whisk together the dry ingredients (flour, baking powder, salt). In a separate bowl cream butter and sugar until light in color and slightly fluffy.
From middlebury.coop


PINA COLADA CAKE MOTHERS DAY FOOD GIFT PINEAPPLE CAKE | ETSY
Exquicyd Cakes small Pina Colada cake is moist and delicious and is made with pineapple and rum and topped with a rum glaze and toasted coconut. Exquicyd Cakes Pina Colada cake comes packaged in a beautiful stay-fresh platinum tin. Makes a …
From etsy.com


WEIGHT WATCHERS PINA COLADA ANGEL FOOD CAKE
Place on a pot holder and cool for 5 minutes in the pan. Run spatula along edges and flip onto a cooling rack. * I put the rack on top to flip, flip it, then I tap the bottom of the pan with a spatula (this loosens the cake from the bottom of the pan) ** Don't worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will …
From foodmeanderings.com


BEST BOOZY PINA COLADA BUNDT CAKE RECIPES | DESSERT | FOOD ...
Preheat the oven to 350ºF. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Step 2. Put the pineapple slices in a medium bowl and pour the rum syrup over top.
From foodnetwork.ca


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