Refreshing Pina Colada Cake
Ingredients
- 1 (18 ounce) box yellow cake mix ⓘ
- 3 eggs (or as called for by your cake mix) ⓘ
- 1/3 cup oil (or as called for by your cake mix) ⓘ
- 1 1/3 cups water (or as called for by your cake mix) ⓘ
- 2 (3 1/2 ounce) boxes instant coconut cream pudding mix ⓘ
- 2 cups milk ⓘ
- 8 ounces cream cheese, block (at room temperature) ⓘ
- 2 (20 ounce) cans crushed pineapple, drained ⓘ
Instructions
- Bake cake as suggested on box in a large sheet-cake pan.
- Cool.
- Combine puddings, milk, and cream cheese and beat with electric mixer.
- Refrigerate pudding mixture for an hour.
- Spread pudding mixture on cake then add a layer of drained pineapple.
- Top with a layer of Cool Whip.
- Store in fridge.
- Note: The nutritional info is flawed because I don't know how many servings it makes.
Nutrition & Diet Analysis (per serving)
652
kcal
33% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).