by Peg Cochran
Okay, I’m DESPERATE for a vacation! On a beach somewhere with warm sun, soft sand, delicious breezes, blue water… and pina coladas delivered straight to my chaise longue by bow-tied waiters. Since that’s not going to happen anytime soon, I decided to create a pina colada cake!
This recipe is all over the Internet and Pinterest—mix a box of angel food cake mix with a can of crushed pineapple and ta da!—a cake. I decided to add some shredded coconut and some rum extract to create a non-alcoholic piece of pina colada heaven!
I used pineapple in its own juice, and angel food cake is naturally low fat, so the caloric hit of this little delicious piece of the Caribbean isn’t all that bad. You can add a dollop of whipped topping if you’d like…or top with one of those drink umbrellas!
1 16 ounce box Angel food cake mix
1 20 ounce can crushed pineapple in its own juice
1 tsp rum extract
1 cup shredded coconut
|Cake can be made with only two ingredients but you can add extras to make it really special!|
|I let hubby lick the bowl and he said it was DELICIOUS!|
|Finished product. Slice in the pan and serve with whipped topping if desired.|
|A taste of the Caribbean to get you through the winter!|
Place all of the above in a bowl and mix on medium speed for one minute. Pour into 9 x 13 greased pan. Bake at 350 degrees for 35 to 40 minutes. Slice in pan and serve with whipped topping if desired. Enjoy! Doing the limbo is optional.
|Coming June 2013!|