Piña Colada Cake
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- 1 box
- pineapple cake mix (18 oz)
- 1 pkg
- coconut cream instant pudding mix (4 serving)
- 10 oz
- mountain dew white out (rare)
- 3/4 c
- vegetable oil
- tub of whipped butter cream icing
- of rum flavoring (measure to taste)
1Preheat Oven to 325 Degrees.
2Spray Pam into a 10 cup Bundt Pan.
3In a large Bowl, combine cake mix and pudding mix, sift around with a fork to get clumps out of mixes.
4Add Mt. Dew, Oil, and Eggs.
5Beat with an electric mixer at medium speed until smooth.
6Pour batter into prepared cake pan and bake for 50 minutes.
7After baking, check with a wooden pick to make sure cake is thoroughly baked.
8Remove from pan and let cool completely.
9While cake is cooling, mix your icing by gradually added two spoon fulls of icing to a bowl, and squirting a few drops of flavoring, stir well with fork. Repeat until full tub of icing has been mixed (Usually three times).
10Once cake is completely cooled, add your icing by spreading a section at a time, then dabbing with a knife, to create a textured finish.