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Pina Colada Cake

2 Hr(s) 50 Min(s)
What You Need
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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
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Let's Make It
1
Mix and bake one yellow cake mix in a 9x13 pan according to package directions.
2
While cake is baking, mix together coconut creme with sweetened condensed milk. If desired, add rum extract.
3
As soon as you remove the cake from the oven poke holes all over the top with a knife, then slowly pour the coconut creme mixture over the top of the cake allowing it to work its way down into the cake. Let cool completely then frost with Cool Whip and flaked coconut. Chill at least 2 hours before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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