This past weekend my friend threw a ‘Fun in the Sun’ 30th birthday party for my sister Diana. Here in Utah it is obviously the middle of our cold and dreary winter so she decided we needed to get together and do things that reminded us of warm summer days. We did pedicures, sipped a delicious lemonade slush, had a Tropical Chicken Salad (I will post the recipe later this week), listened to Hawaiian Luau music and had a blast visiting as ladies with no children. Our adorable friend Marianne has three year old triplets so we were especially glad to be able to hang out with her (with four kids four and under she doesn’t get out much ;). For the party I decided to come up with a Pina Colada Cake that would go along with our ‘tropical’ theme. This cake was delicious and light–the perfect cake for a ‘warm’ winters night 😉 The picture is not the best (I forgot to take a picture until the next day after the top had been smashed with saran wrap–oops!). Either way, the cake was delicious! If you have the winter blues and need a little summer pick-me-up, this is the cake for you. Enjoy.

Pina Colada Cake
Cake
  1. 1 yellow cake mix
  2. 4 eggs
  3. 1/4 cup sour cream
  4. 2/3 cup crushed pineapple
  5. 3/4 cup coconut milk
  6. 2/3 cup oil
Topping
  1. 1 large box vanilla instant pudding
  2. 1 1/4 cup milk
  3. 1/2 cup coconut milk
  4. 1 cup crushed pineapple
  5. 1/2 tsp. vanilla
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Cake: Mix together and pour in a greased 9x13 pan. Bake at 350 for 25-30 minutes, or until cake is golden brown. When the cake comes out of the oven, pour on it the following
  1. Topping: Combine together and let set in the fridge until the cake comes out of the oven. When the cake is cooked, pour the pudding mixture over the warm cake. Let the cake set in the fridge until it is cooled. When the cake is cool, top with Cool Whip or whipped heavy cream. Sprinkle the top with extra coconut (you can toast the coconut until golden brown in a saute pan if you would prefer).
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