Pina Colada Cake Recipe
Delightful 4-ingredient Pina Colada Cake made easy with angel food cake mix, crushed pineapple, sweet whipped topping and toasted coconut! All the pina colada flavors you love in this simple cake recipe.
Servings: 16 servings
Calories: 158kcal
Ingredients
- 16 oz angel food cake mix
- 8 oz crushed pineapple undrained
- 8 oz whipped topping
- ½ cup shredded coconut
Instructions
- Prep: Preheat oven to 350°F. Spray a 9x13 pan with non-stick baking spray, then set it aside.
- Batter: In a medium size bowl combine the cake mix and crushed pineapple. Use a rubber scraper to stir until well combined. Transfer the batter to the prepared baking dish.
- Bake: Place the cake in the preheated oven and bake for 20 minutes, then let it cool on a wire rack.
- Topping: Pour coconut into a small frying pan over medium heat. Cook, stirring often, until coconut is tasted brown. Remove from heat and let cool.
- Once cake is cooled, spread whipped topping onto cake and sprinkle top with toasted coconut. Refrigerate until ready to serve. Cut into squares and enjoy!
Notes
Leftover Pina Colada Cake should be stored in an airtight container in the refrigerator. The cake will last for up to 3 days in the fridge.
If you want to store the cake for longer, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil or place it in an airtight container. The cake can be frozen for up to 3 months.
Nutrition
Calories: 158kcal | Carbohydrates: 31g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 251mg | Potassium: 67mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 0.2mg