Pina Colada Pound Cake Recipe

Name: Pina Colada Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. light yellow cake mix; 1 (4 serving size) pkg. instant coconut cream pudding mix; 1/2 c. water; 1/4 c. cooking oil; 4 eggs; 1 (6 oz.) can frozen pineapple juice concentrate; 1 small can crushed pineapple, drained; 1/2 c. frozen coconut, thawed; 1 1/2 c. sifted powdered sugar; 1 Tbsp. rum flavoring

Servings: persons

1 pkg. light yellow cake mix
1 (4 serving size) pkg. instant coconut cream pudding mix
1/2 c. water
1/4 c. cooking oil
4 eggs
1 (6 oz.) can frozen pineapple juice concentrate
1 small can crushed pineapple, drained
1/2 c. frozen coconut, thawed
1 1/2 c. sifted powdered sugar
1 Tbsp. rum flavoring

1
Grease and flour 10-inch tube pan.
2
Set aside.
3
In a large mixer bowl, combine cake mix, pudding mix, water, oil, eggs and 1/3 cup pineapple juice.
4
Beat with electric mixer on low speed until combined.
5
Beat on medium for 2 minutes.
6
Add pineapple and coconut; stir by hand until blended.
7
Pour into pan.
8
Bake at 350u00b0 for 45 to 50 minutes, or until cake tests done.
9
Cool; remove from pan.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. light yellow cake mix, 1 (4 serving size) pkg. instant coconut cream pudding mix, 1/2 c. water, 1/4 c. cooking oil, and more.

Yes, Pina Colada Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pina Colada Pound Cake

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