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    PINA COLADA SHEET CAKE


    Source of Recipe


    DRQ

    List of Ingredients




    PINA COLADA SHEET CAKE

    1 yellow cake mix
    1 - 14 oz. can sweetened condensed milk
    1 - 15 oz. can cream of coconut
    2 tbsp. to ½ cup dark rum (optional)(I used rum extract 2 tBSP)
    1 - 20 oz. can crushed pineapple undrained
    1 - 12 oz. container frozen whipped
    topping
    1 - 12 oz. pkg. shredded coconut


    Recipe






    Make cake according to box directions. Bake in a 9 x 13 pan. While cake is warm, punch holes all over it. Mix the condensed milk, and cream of coconut, and rum if using, and spoon slowly over the cake. Spoon pineapple and its juice over the cake.

    Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut.

 

 

 

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