PINA COLADA DESSERT RECIPES

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PINA COLADA RUM CAKE RECIPE | ALLRECIPES



Pina Colada Rum Cake Recipe | Allrecipes image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories     Rum Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 two layer 9-inch cake

Number Of Ingredients 11

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
  • In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, CarbohydrateContent 58.8 g, CholesterolContent 62 mg, FatContent 17.7 g, FiberContent 1.8 g, ProteinContent 4.7 g, SaturatedFatContent 7.9 g, SodiumContent 500.2 mg, SugarContent 43.2 g

PINA COLADA ICEBOX CAKE RECIPE: HOW TO MAKE IT



Pina Colada Icebox Cake Recipe: How to Make It image

This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon rum extract
1 can (13.66 ounces) coconut milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 container (8 ounces) frozen whipped topping, thawed
15 whole graham crackers
1 can (20 ounces) crushed pineapple, drained
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.

Nutrition Facts : Calories 377 calories, FatContent 20g fat (15g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 47g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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