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An old recipe I got from my mom before pudding was already in the mix. I still added the pudding that the original recipe calls for, which almost makes it seem like a heavy, made from scratch kind of cake. The original recipe didn't call for pineapple and it called for water instead of coconut milk. These are changes I made which I think made it much better. Topped with Coconut Cream Cheese Frosting.
Pina Colada Cake
Cake Ingredients:

1 yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
1 1/3 cups coconut milk
4 large eggs
1/3 cup oil
1 1/2 cups angel flake coconut
1/2 cup walnuts or 1/2 cup pecans, chopped
1 (20 ounce) can crushed pineapple, throughly strained

Coconut Cream Cheese Frosting Ingredients:

1/4 cup butter (for frosting)
1 (8 ounce) package cream cheese (room temp)
1 teaspoon vanilla
3 cups powdered sugar
1 cup coconut (toasted)
Cake Directions:

Blend cake mix, pudding mix, coconut milk, eggs, and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes (first check in 20 min). Cool in pans for 15 minutes, remove and cool on rack. You will probably have to level off one of the cakes to use for the bottom layer for a more even fit. Frost the top of the bottom layer, then place layer of pineapple (I use the whole can, minus the juice of course) on top of the frosting of bottom layer. Continue frosting the rest of the cake.

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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