Coconut, rum and instant pudding make this a tropical cake. You’ll feel like you’re on your own little island.
How To Make Pina Colada Pudding Cake
Pudding cake that reminds you of your favorite pina colada
Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Ingredients
- 1 pkg white cake mix
- 1 can pineapple with juice, (8 oz), crushed
- ⅓ cup light rum
- 1 cup coconut
- 1 large whip, cool
- 1 pkg coconut , see note, or vanilla instant pudding
- 1 pkg vanilla instant pudding, or small package
- ½ cup water
- ⅓ cup milk
- ¼ cup oil
- 4 eggs
Instructions
-
Blend rum, pudding, cake mix, eggs, water and oil in mixing bowl and beat for 4 minutes.
-
Pour into 2 greased and floured 9-inch cake pans.
-
Bake at 350 degrees F for 25 to 30 minutes or until cake springs back when lightly pressed.
- Do not under-bake.
-
Cool completely.
-
Frost. Sprinkle with coconut.
Recipe Notes
Note: With vanilla flavor instant pudding, increase water to 3/4 C. and add 1 cup flaked coconut to batter.
Nutrition
- Sugar: 4g
- :
- Calcium: 20mg
- Calories: 118kcal
- Carbohydrates: 5g
- Cholesterol: 55mg
- Fat: 9g
- Fiber: 1g
- Iron: 1mg
- Potassium: 76mg
- Protein: 2g
- Saturated Fat: 3g
- Sodium: 27mg
- Vitamin A: 100IU
- Vitamin C: 2mg
Want to share your experience making this tropical Pina Colada Pudding Cake or have any tweaks to suggest? Join the discussion in the Baking and Desserts forum!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments