Duncan Hines Pina Colada Cake Recipes

BEST PINA COLADA CAKE

Steps:

• 1. Prepare the frosting by draining the crushed pineapple (reserving the juice) and combining with the cool whip and the coconut(I prefer Bakers Angel Flake) Put in the Fridge.
• 2. Prepare the glaze by combining the cream of coconut with the sweetened condensed milk in a 4 cup glass measuring container or any other container that you can drizzle out of. NOTE: Cream of coconut is not coconut milk and can be found where other mixed drink mixes are located in your store.
• 3. Prepare the cake according to the box directions replacing up to 1 cup of water with the reserved pineapple juice and bake in a greased or sprayed 9x13 dish according to the box times for your type of pan.
• 4. When the cake is done (clean tooth pick deal)poke holes all over(I use the blunt end of a wooden skewer) Drizzle with the glaze starting in the middle and working to the edges and ends stopping occasionally to prevent it from collecting at the sides. When cake is cool spread the whipped topping mixture over the top and refrigerate for at least 6 hrs before serving. Cake is better the next day and keeps up to 10 days if kept covered and refrigerated.

BEST EVER PINA COLADA CAKE

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.

PIñA COLADA CAKE

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.

PINA COLADA CAKE

Steps:

• Bake cake according to directions in 9x13" baking dish or bundt pan.
• Mix coconut milk and condensed milk together.
• When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
• Pour milk mixture in holes & on top of cake.
• Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
• Let cake cool.
• Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
• Refrigerate 2-3 hours before serving.