BEST Pina Colada Cake EVER!

Recipe Ingredients:

Cake
• 1 box yellow cake mix
• 1 box vanilla pudding
• 4 eggs
• 1/2 can Coco Lopez 15 oz
• 1/3 Cup Oil
• 1 can drained crushed pineapple, reserve liquid, 22 oz
• 1 can sweetened condensed milk
• 1/2 can Coco Lopez 15 oz
• 1 Cup reserved Pineapple Juice
Frosting
• 1 Cup Sugar
• 1 Large Tubs Whipped Topping
• 1 cup sour cream
• 1 Large bag shredded coconut—save some for garnishing the top

How to Prepare:

1. Combine sugar, sour cream, whipped topping, and coconut.
2. Blend well and chill while you prepare the cake.
3. Preheat Oven to 325
4. Prepare cake by Dry beating cake mix & pudding until lump free
5. Add eggs, oil and 1/2 can of Coconut Milk
6. Mix until well blended, approximately 2 minutes being sure to stir from the bottom.
7. Mix in 1 can of drained crushed pineapple.
8. Bake in a 9x13 inch pan for approx. 25-30 minutes depending on your oven. We use convection.
9. Let cake rest in pan for about 10 min.
10. Mix Sweet Condensed Milk, 1/2 Can of Coconut Milk, and 1 cup Pineapple Juice together
11. Poke holes in cake with end of butter knife or other utensil that isn't too small or too large
12. Pour mixture over cake ensuring to get into the holes to soak into the cake.
13. Cool cake completely.
14. Add Frosting and cover well.
15. I like to garnish with toasted Coconut.

Notes

https://www.newmarketbbq.com/pinacoladacake/

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