New Recipe! Moist Pina Colada Cake and Remembering an Old Friend!

Piña Colada Cake

Susan’s back with a great easy dessert recipe for Gluten Free Piña Colada Cake

I asked my hubby what cake he wanted for his birthday party. Ok, I made him a Deep Dish Mango Pie for his actual birthday but that was before his party. He told me he wanted a Piña Colada cake.

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An old friend from the days of farming gave me this recipe 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!

Piña Colada Cake

Ingredients

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)

Instructions

Drain the pineapples, catching the juice. Put the excess 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 large mixing bowl, put the dry ingredients of the 2 cake mixes along with the package directions and ingredients listed on the back, sour cream, and the juice/water mixture. Blend well on medium speed.

Mix in the pineapples.

Put cake batter in the prepared pan that is 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.

Check if the cake is done by testing it with a wooden toothpick.

In a large mixer bowl or bowl of an electric mixer mix together 1/2 can of Cream of Coconut and 1 can Eagle Brand Milk.

While cake is hot, poke holes all over the top of the cake. Pour milk mixture slowly and evenly over the perfect cake with holes.

Let the cake cool completely and then refrigerate until cold.

For the coconut frosting mix, the carton of Cool Whip along with the other 1/2 can of Cream of Coconut make sure to get the sides of the bowl and spread over cold moist cake. Optional: add coconut flakes.

That's it for this great dessert all you have to do is store this cake in the refrigerator.

Ingredients:

2 Betty Crocker Yellow Gluten Free Cake Mixes
1 20 oz can crushed pineapple or pineapple puree (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 of Cool Whip whipped topping
water (see below)

Instructions:

Drain the pineapples, catching the juice. Put the excess 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 large mixing bowl, put the dry ingredients of the 2 cake mixes along with the package directions and ingredients listed on the back, sour cream, and the juice/water mixture. Blend well on medium speed.
Mix in the pineapple filling.
Put cake batter in the prepared pan that is 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.
Check if the cake is done by testing it with a wooden toothpick.
In a large mixer bowl or the bowl of an electric mixer mix together 1/2 can of Cream of Coconut and 1 can Eagle Brand Milk.
While cake is hot, poke holes all over the top of the cake. Pour milk mixture slowly and evenly over the perfect cake with holes.
Let the cake cool completely and then refrigerate until cold.
For the coconut frosting mix, the carton of Cool Whip along with the other 1/2 can of Cream of Coconut make sure to get the sides of the bowl and spread over cold moist cake. Optional: add coconut flakes.
That’s it for this great dessert all you have to do is store this cake in the refrigerator.