Pina Colada Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 box angel food cake mix1 20 oz can crushed pinapple1 box 3.4 oz box instant coconut cream pudding mix2 cups fat free skim milkShredded coconut (optional)Whip Topping (optional)
1. Preheat oven to 350 degrees F.
1. Combine angel food cake mix and crushed pineapple (including juices). Mix well.
2. Pour batter into 9x13 baking dish. (I spray my dish with Pam for Baking, but regular non-stick spray would work as well).
3. Bake in preheated oven for 25 minutes.
4. When cake is baked, remove from oven and poke holes all over the cake (I use the wide end of a chopstick to help make larger holes).
5. Combine pudding mix and milk (beat together for 1.5 to 2 minutes) and pour over cake.
6. Refrigerate until pudding sets. (only about 5-10 minutes).
7. Top with whip cream and shredded coconut (optional & not included in nutrition information).
Serving Size: makes 18 servings
1. Combine angel food cake mix and crushed pineapple (including juices). Mix well.
2. Pour batter into 9x13 baking dish. (I spray my dish with Pam for Baking, but regular non-stick spray would work as well).
3. Bake in preheated oven for 25 minutes.
4. When cake is baked, remove from oven and poke holes all over the cake (I use the wide end of a chopstick to help make larger holes).
5. Combine pudding mix and milk (beat together for 1.5 to 2 minutes) and pour over cake.
6. Refrigerate until pudding sets. (only about 5-10 minutes).
7. Top with whip cream and shredded coconut (optional & not included in nutrition information).
Serving Size: makes 18 servings
Nutritional Info Amount Per Serving
- Calories: 143.3
- Total Fat: 4.4 g
- Cholesterol: 0.4 mg
- Sodium: 288.3 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 0.3 g
- Protein: 3.0 g