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Low-Fat Pina Colada Cake Recipe

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This recipe for Low-Fat Pina Colada Cake is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 – packaged pineapple cake mix (I like SuperMoist Pineapple Supreme)
1/2 cup pineapple juice
1 – 12 oz. container Cool Whip Free
1 – 8.5 oz. can of Coco Lopez (found on the "mixers" aisle in the liquor department of your grocery store.)
1/2 cup powdered sugar or Splenda
Directions:
Directions:
Prepare the cake mix using the low fat instructions on the box (typically you replace the oil with the same amount of applesauce and shorten the baking time). Spread cake batter into a 13 x 9-inch pan and bake according to package directions.

When the cake comes out of the oven, brush it with the pineapple juice and allow it to cool.

For the icing, whip together the Cool Whip, Coco Lopez and sugar/Splenda with a mixer or whisk. Whip until thick and fluffy. Spread on cooled cake and refrigerate. Serve cold!
Number Of Servings:
Number Of Servings:
12 - 14
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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