Ingredients
16
16 servings
- •cooking spray
- •1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
- •1 cup water
- •0.33333334326744 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
- •0.5 cup sweetened flaked coconut
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 333
- Carbohydrate: 44g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 38g
Related Recipes
Pina Colada Cake II
Pina Colada Cake III
Piña Colada Rum Cake
Awesome Pina Colada Cake
Tres Leches Pina Colada Cake
Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)
Alcohol-Free Pina Colada Cupcakes
Pina Colada Muffins
Simple Pina Colada Muffins
Piña Colada Cupcakes
Pina Colada Bread Pudding
