Pina Colada Sheet Cake

8 hours Prep: 10 minutes Cook: 20 minutes

1098 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

1	each	cake mix, yellow
14	ounces	condensed milk	sweetened (1 can)
15	ounces	cream of coconut	(1 can)
2	tablespoons	dark rum	optional, (up to 1/3 of a cup)
20	ounces	pineapple, canned with juice	crushed, juice packed, undrained (1 can)
1	pint	heavy whipping cream	whipped, sweetened to taste, or one 12 oz container frozen topping, thawed
12	ounces	coconut	shredded

Directions

Bake cake in a 9 x 9 inch pan.

While cake is still warm, punch holes all over it.

Mix the condensed milk and cream of coconut, and rum (if using), and spoon slowly over cake.

(It takes some time to soak in, so be patient) Spoon pineapple and its juice over cake.

Refrigerate for several hours or overnight.

Before serving, cover with whipped cream or topping and sprinkle with coconut.

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Nutrition Facts

Serving Size 383g

Amount per Serving

Calories 1098 54% of calories from fat

	% Daily Value*
Total Fat 66.0g	101%
Saturated Fat 55.0g	277%
Trans Fat 0.0g
Cholesterol 45mg	15%
Sodium 202mg	8%
Total Carbohydrate 117.0g	39%
Dietary Fiber 15.0g	60%
Sugars 101.0g
Protein 17.0g	34%

Vitamin A	8%		Vitamin C	32%
Calcium	42%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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