Pina Colada Cake Recipe
Servings: 6
Ingredients
- 1 pkg. Betty Crocker super moist yellow cake mix
- 1 (8 ounce) can crushed pineapple & juice
- 1/2 c. shredded coconut
- 2 teaspoon rum flavoring (or possibly less)
- 1 (8 ounce) carton Cold Whip, thawed
- Toasted coconut
Directions
- Heat oven to 350 degrees. Grease and flour 2 round cake pans. Prepare cake as directed on box, except substitute pineapple for water. Stir in coconut and flavoring. Bake. Cool 10 min. Remove from pans and cool thoroughly. Fill and frost with Cool Whip and top with toasted coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 152 | 55% |
| Total Fat 17.75g | 22% |
| Saturated Fat 15.52g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 42mg | 2% |
| Potassium 225mg | 6% |
| Total Carbs 27.51g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 21.04g | 14% |
| Protein 2.79g | 4% |
