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Pina Colada Cake




Source of Recipe


www


List of Ingredients




Baking spray with flour
3 tablespoons canned crushed pineapple in juice, drained
2 tablespoons flaked sweetened coconut
1 (18.25-ounce) package light white cake mix
1 cup bottled pina colada drink mix (such as Holland House)
1/2 cup white rum, divided
3 tablespoons vegetable oil
3 large egg whites
1/2 cup water
1/4 cup sugar

Recipe



1. Preheat oven to 350 degrees.
2. Line a 13 x 9-inch baking pan with foil, allowing foil to extend over edge of pan. Coat foil with baking spray; sprinkle with pineapple and coconut.
3. Combine the cake mix, drink mix, 1/4 cup rum, oil, and egg whites in a large bowl, and beat at low speed of a mixer until blended (about 30 seconds). Beat mixture at medium speed 2 minutes. Pour batter into prepared pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4. Combine the water and sugar in a small saucepan, and bring to a boil. Cook 1 minute, and remove from heat. Stir in 1/4 cup rum. Pour the glaze over warm cake, and cool completely. Store cake loosely covered, and let stand 24 hours. Yield: 12 servings.