Pina Colada Sheet Cake
Pina Colada Sheet Cake recipe
Yield
16 servingsPrep
10 minCook
0 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
cake mix, yellow
baked in 9x13 inch pan |
*
|
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 1 | can |
cream of coconut
|
* |
| 2 | tablespoons |
dark rum
optional |
|
| 1 | can |
pineapple, canned, crushed
juice undrained |
* |
| 1 | pint |
heavy whipping cream
whipped |
*
|
| 1 | package |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cake mix, yellow
baked in 9x13 inch pan |
*
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 1 | can |
cream of coconut
|
* |
| 3E+1 | ml |
dark rum
optional |
|
| 1 | can |
pineapple, canned, crushed
juice undrained |
* |
| 473 | ml |
heavy whipping cream
whipped |
*
|
| 1 | package |
coconut
shredded |
*
|
Directions
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.
