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Piña Colada Cake
Piña Colada Cake
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Indulge in our irresistible Piña Colada Cake, a tropical paradise in each bite. This show-stopping cake, made easy with Betty Crocker™ mix, is perfect for any celebration. Share your creative decorating ideas below!
Ingredients:
  • 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 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/4 cup flaked coconut, toasted
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour the bottoms and sides of two 8- or 9-inch round cake pans, or just the bottom of a 13x9-inch pan.
  • In a spacious bowl, delicately combine cake mix, pineapple, water, oil, eggs, and 1 teaspoon of rum extract using an electric mixer on low speed for 2 minutes, making sure to scrape the bowl occasionally (avoid overmixing). Transfer the batter into the pan(s).
  • Follow the baking instructions on the box. For round cakes, allow to cool for 10 minutes, then gently loosen them from the pans using a knife and transfer to a cooling rack. Let them cool completely, about 1 hour. For a 13x9 inch pan, cool in the pan.
  • Mix in the remaining 1 teaspoon of rum extract into the frosting. Place one cake layer, rounded side down, on a serving plate. Spread 1/3 cup of frosting on top. Add the second layer, rounded side up. Frost the sides and top of the cake with the rest of the frosting and sprinkle with toasted coconut. If making a 13x9 cake, simply frost the top with frosting and sprinkle with toasted coconut. Store the cake loosely covered.

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