Virgin Pina Colada Cake Recipie?

Question

Any recipie suggestions for a pina colada cake and other pina colada flavored treats? I would prefer it if the cake didn't have any alcohol in it.

Answer 1

Hi !!!

Janet's Pina Colada Cake

INGREDIENTS:
1 box yellow cake mix
1 can coconut milk
1 can sweetened condensed milk
1 large container whipped topping
1 cup chopped walnuts or pecans ( I use more)
1 can drained crushed pineapple (reserving the liquid)
1 cup shredded coconut ( I use more)

PREPARATION:
Bake cake according to directions in a 9x13-inch baking dish. While cake is baking mix the coconut milk and condensed milk together well. When cake is done take a wooden spoon and poke holes through the cake.

Pour the coconut and condensed milk mixture in the holes and on top of cake. Spread the crushed pineapple on top of cake and some of the liquid. Let cake cool and then mix the coconut and cool whip together and spread on top of cake and sprinkle with nuts. Refrigerate until very cold before serving.

http://southernfood.about.com/library/rec03/bl30326o.htm

---------BONUS RECIPES FOR YOU...

Pina Colada Muffins

Ingredients:
1 (18 1/4 ounce) box yellow cake mix or butter recipe cake mix
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut
1/2-1 cup nuts, chopped
1 (8 ounce) can undrained crushed pineapple

Makes: 18 Muffins
25 minutes total (approx.) ... 5 mins prep

Prepare cake mix following package instructions.

Add other ingredients.

Mix 1 minute- don't over-mix.
Grease muffin tins and fill 3/4 full.
Bake at 350ºF for 15-20 minutes.

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-------AND...

Pina Colada Cobbler

1 cup self-rising flour
1 cup milk
3/4 cup granulated sugar
1 can pineapple tidbits, partially drained
1 can cream of coconut
1/2 cup sliced maraschino cherries (optional)

Preheat oven to 350 degrees F.

In a 2-quart casserole, mix first three ingredients until smooth. Add next three ingredients and stir to mix.

Bake for approximately 45 minutes or until crust is golden and center is firm. Best served warm and can be topped with sweet cream, whipped topping, or ice cream it you prefer.

http://www.recipegoldmine.com/piecobbler/piecobbler64.html



----------AND THIS ONE...I KNOW IT HAS RUM, BUT IT IS TOO GREAT TO NOT GIVE THIS CAKE A TRY...

The website below is one of my very favorite ones to use...I have made so very many of these recipes & they have all turned out FANTASTIC... I LOVE THIS CAKE ... *PLEASE TRY SOME OF THE OTHER RECIPES THERE...YOU WILL BE VERY HAPPY THAT YOU DID...ENJOY !!!

Piña Colada Cake
(Makes one 10-inch cake)

1 (18¼ or 18½-ounce) package yellow cake mix*
1 (4-serving size) package instant vanilla flavor pudding mix
1 (15-ounce) can Coco Lopez® Cream of Coconut
½ cup plus 2 tablespoons rum (Sorry, but this is good)
1/3 cup vegetable oil
4 eggs
1 (8-ounce) can crushed pineapple, well drained

Preheat oven to 350°. In large mixer bowl, combine cake mix, pudding mix, ½ cup cream of coconut, ½ cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well-greased and floured 10-inch fluted tube or tube pan. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and remaining 2 tablespoons rum; slowly spoon over cake. Chill thoroughly. Garnish as desired. Store in refrigerator.

Answer 2

1

Answer 3

Pina Colada Cake

1 box yellow cake mix
2 cups sweetened coconut (sep into 1 cup portions)
1 can Cream of Coconut (like Coco Lopez)
1 tub whipped cream

Make cake according to the package. Add 1 cup of the coconut to the batter. Bake according to directions.
IMMEDIATELY after removing from the oven, poke holes with the end of a wooden spoon (I've used a butter knife too). Pour the Cream of Coconut into the holes slowly, let the cake drink it up. Use the entire can. There will be some on top, but the cake will absorb it.

Refrigerate for at least 1 hour covered with aluminum foil.

Top with whipped cream and sprinkle remaining coconut on top.

YUMMY!!!!

Answer 4

INGREDIENTS:

* 1 box yellow cake mix
* 1 can Coco Lopez or similar, about 15 ounces
* 1 can sweetened condensed milk
* 1 large tub whipped topping
* 1 cup chopped pecans
* 1 can drained crushed pineapple, reserve liquid
* 1 1/2 cups shredded coconut

PREPARATION:
Bake cake according to directions in a 9x13-inch baking dish. While cake is baking mix the coconut milk and condensed milk together well. When cake is done take the handle end of a wooden spoon and poke holes all over the cake.Pour the coconut and condensed milk mixture in the holes and over top of cake. Spread the crushed pineapple on top of cake along with some of the liquid. Let cake cool and then mix the coconut and cool whip together and spread on top of cake; sprinkle with chopped. Refrigerate until very cold before serving.

Answer 5

yellow cake mix
frozen pina colada drink mix (1 can)
eagle brand milk (1 can)
crushed pineapple (1med. can drained)
cool whip(1 large container)
nuts (1 to 2 cups, chopped)
cherries(1large jar halved)
coconut (2 cups)

Cook cake as directed in oblong pan. Mix drink mix, milk and
pineapple. Pour this over warm cake (punch holes in cake). Let cool completely and refrigerate a couple of hours, top with a layer of cool whip, next add coconut, next layer is coconut. Top with nut and cherries and refrigerate. This is better after one or two days in refrigerator. This cake disappears very quickly.

Answer 6

Hey this is different from the rest.
Pina Colada Fudge

1-12oz white vanilla chips
1 -3.25 oz jar macadamia nuts, chopped, toasted
(im sure you dont have to toast them)
1- 16oz Pillsbury Creamy Vanilla Frosting
1/2 c. chopped dried pineapple
1/2 c. coconut, toasted
1 tsp rum extract
1 tsp coconut extract
Line 8 or 9" square pan with foil, extending foil over pan. Place chips in microwave safe bowl. microwave for 1 to 2 minutes, or until melted, stirring every 15 seconds until smooth.
Reserve 1/4 c. nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil lined pan. Sprinkle w/ reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into 36 squares

Answer 7

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..