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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pina Cola Cake Recipe

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This recipe for Pina Cola Cake is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , 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:  
Cake:
1 Duncan Hines white cake mix
1 small pkg. Jello instant pudding (coconut cream or vanilla)
4 eggs
1 cup flaked coconut
1/2 cup water*
1/4 cup Wesson oil
1/3 cup Bacardi dark rum

Frosting:
1 8-oz. can crushed pineapple (w/juice)
1 small pkg. Jello instant pudding (coconut cream or vanilla)
1/2 cup Bacardi dark rum
1 9-oz. Cool Whip

*If using vanilla pudding in cake, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
Directions:
Directions:
Preheat oven to 350º. Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans. Bake for 25-30 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan 15 minutes; remove and cool on racks.

For frosting, combine all ingredients except Cool Whip in a bowl and beat until well blended. Fold in whipped topping. Frost and sprinkle cake with coconut. Chill and serve.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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