Welcome to Tuesday’s Tasty Tidbits and guest blogging again with Grocery Shop for FREE! I hope you will link up your latest cooking experience (which can be anything) at the bottom of the post. Or maybe you can share one you read about that we might enjoy. Make sure to link back.
I asked my hubby what cake he wanted for his birthday party. Ok, I made him a Mango Pie for his actual birthday but that was before his party. He told me he wanted a Kathie Jackson Pina Colada Cake. She is an old friend from the days of farming and he has never forgotten that yummy cake. I couldn’t find her recipe, so I improvised….of course. She has been on my mind every since.I also made some chocolate cupcakes for my daughter’s birthday….which we were celebrating too. These gluten free cake mixes are really delicious!
|Moist Pina Colada Cake||
- 2 Betty Crocker Yellow Gluten Free Cake Mixes
- 1 20 oz can crushed pineapple (draining and saving the juice)
- Add ingredients listed on back of the boxes substituting the pineapple juice for as much of the water as possible (sorry but I forgot to write those down).
- 1/3 cup sour cream
- 1 can Lopez Cream of Coconut
- 1 can Eagle Brand Sweetened Condensed Milk
- 1 carton Cool Whip
- water (see below)
- Drain the pineapples, catching the juice. Put the juice in a two cup measuring cup and add enough water to make 2 cups of liquid or whatever the cake mix requires.
- In a mixing bowl, put 2 cake mixes along with the ingredients listed on the back, sour cream, and the juice/water mixture. Blend well.
- Mix in the pineapples.
- Put batter in a greased 10×14 pan and cook at 350 until done (time listed on the back of the box, adjusting for the size of pan). If using a regular cake mix put it in a 9×13 pan instead.
- In a bowl, mix together 1/2 can of Cream of Coconut and 1 can Eagle Brand Milk.
- While cake is hot, poke holes all over it. Pour milk mixtrue slowly and evenly over the cake with holes.
- Let it cool completely and then refrigerate until cold.
- Mix the carton of Cool Whip along with the other 1/2 can of Cream of Coconut and spread over cold cake.
- Store this cake in the refrigerator.
Hi, my name is Susan and I have only been blogging for a few months but I love it. Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping and finding a bargain just makes my day.
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