Pina Colada Cake (Pineapple Coconut Cake)

Name: Pina Colada Cake (Pineapple Coconut Cake)
Ingredients: 15.25 ounce cake mix (white, vanilla or yellow cake mix will work (1 box needed)); 1 cup crushed pineapple (do not drain, spoon from the can into the measuring cup); ½ cup vegetable oil (or canola oil); 3 large eggs (room temperature); 15 ounces cream of coconut (not coconut cream and not coconut milk, sweetened condensed milk can be substituted); ½ cup pineapple juice; 2 teaspoons rum extract; 3.4 ounces instant coconut cream pudding mix (vanilla or french vanilla instant pudding can be substituted); 1 cup whole milk; 8 ounces whipped topping; ½ cup crushed pineapple (well drained); ⅔ cup toasted coconut (for garnish (optional))

"This Pina Colada Cake is loaded with pineapple and coconut flavor! Delicious and easy, this pineapple coconut cake is perfect for summer!..."

INGREDIENTS

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15.25 ounce cake mix (white, vanilla or yellow cake mix will work (1 box needed))

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1 cup crushed pineapple (do not drain, spoon from the can into the measuring cup)

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½ cup vegetable oil (or canola oil)

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3 large eggs (room temperature)

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15 ounces cream of coconut (not coconut cream and not coconut milk, sweetened condensed milk can be substituted)

•

½ cup pineapple juice

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2 teaspoons rum extract

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3.4 ounces instant coconut cream pudding mix (vanilla or french vanilla instant pudding can be substituted)

•

1 cup whole milk

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8 ounces whipped topping

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½ cup crushed pineapple (well drained)

•

⅔ cup toasted coconut (for garnish (optional))

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