Pina Colada Cake

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins

Servings:
16
Yield:
1 9x13-inch cake



Ingredients

1x

2x

4x
Original recipe (1X) yields 16 servings

cooking spray

1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)

1 cup water

⅓ cup vegetable oil

3 large egg whites

1 (10 ounce) can pina colada mix

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

½ cup sweetened flaked coconut

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Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Blend cake mix, water, oil, and egg whites in a bowl with an electric mixer until moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.

Remove from the oven and poke holes into the surface of the hot cake. Pour piña colada mix over cake, followed by condensed milk. Let cool completely, at least 2 hours.

Spread whipped topping over cake, then sprinkle with coconut. Serve immediately or refrigerate until ready to serve.


Nutrition Facts (per serving)
333
Calories
16g
Fat
44g
Carbs
4g
Protein