Pina Colada Cake

IT Guy loves coconut. Loves. Me? It's just okay. But there are a few things that I really enjoy it with. Chocolate? Nah...not a fan. But using it with anything fruity or creamy? Love it. So when I came across a yellow cake mix in my pantry and some coconut in my freezer, I figured a Pina Colada cake was in order. A few extra items at the grocery store and we were set for a yummy dessert! This was great!

Pina Colada Cake





For the cake:

1 boxed yellow cake mix
4 eggs
1 cup butter ~ melted
1 cup milk

Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray.

Combine ingredients in a mixing bowl and beat for 30 seconds on low. Increase speed to medium and beat for 3 minutes.

Pour batter into prepared pan and bake according to box directions.

Allow cake to cool for 10 minutes then poke holes into cake with a wooden spoon.

Cool completely before frosting.

Syrup:

1 20-ounce can crushed pineapple ~ drained, reserve juice
1 tablespoon cornstarch
3 tablespoons sugar

In a small saucepan, combine reserved pineapple juice, sugar and cornstarch. Cook until mixture thickens and boils. Remove from heat. Pour mixture into the holes of the baked cake.


Frosting:

1 8-ounce container Cool Whip
1 8-ounce container cream cheese ~ softened
1 5-ounce box instant vanilla pudding
1 cup milk ~ and maybe a little extra
1/2 - 1 cup chopped pecans

In a mixing bowl, combine the cream cheese and pudding. Slowly add milk until mixture is well combined. Fold in Cool Whip.

Frost the cake after you've poured in the pineapple mixture.

Sprinkle frosted cake with crushed pineapple, coconut and pecans. Chill.

Here's what you need. Oh...and a little sugar. 

I didn't have a large package of pudding so I 

used a small one and a portion of another small one.

Combine the cake mix, butter, eggs and 

milk in a mixing bowl and mix according to the box directions.

Spread the batter into your prepared pan and bake.

While the cake is baking, drain 

the pineapple, reserving the juice.

Combine the pineapple juice, cornstarch 

and sugar in a saucepan and cook until thick.

After the cake has baked, poke holes all 

over and pour the pineapple mixture into holes.

Spread the pineapple mixture to 

make sure it gets in all the holes.

Combine the pudding and the cream cheese. 

Slowly add the milk until all combined. If the 

mixture seems a little thick, add more milk a 

little at a time until desired consistency.

Then fold in the Cool Whip.

Spread frosting over the cooled cake.

Sprinkle with drained pineapple....

...coconut...

..and nuts! It's almost like you're in Hawaii!!!