Pina Colada Cake
This recipe is perfect for a lite and cool summer dessert!
What’s great about it is that you can make the cake the day before and add the toppings later.
Perfect for your Fourth of July cook out! Enjoy
1 Yellow cake mix
1 large can crushed Pineapple (drained but save the liquid)
1 container of Cool whip
1 package of instant vanilla pudding mix
1 and 1/2 cups of milk
1 cup of flaked coconut
*Cherries for garnish if desired
Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.
Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.
When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.
Mix the pudding with the cool whip and layer it evenly over the cake.
Top the cake with the coconut and pineapple. Add cherries if desired.
Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!
Photo credit: http://www.gourmified.com/2009/08/pina-colada-cake.html