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Pina Colada Cake



  • 1 (18.25 ounce) box yellow cake mix
  • 1 (8 ounce) can crushed pineapple in juice, undrained
  • Toasted coconut
  • 1/2 cup shredded coconut
  • 2 teaspoons rum flavoring
  • 8 ounces frozen whipped topping, thawed


  1. Prepare cake mix as directed, substituting undrained pineapple for the water called for on box.
  2. Stir shredded coconut and rum flavoring into batter.
  3. Pour batter into a 13 x 9-inch pan.
  4. Bake as directed.
  5. Cool for 10 minutes.
  6. Frost cake with whipped topping.
  7. Sprinkle with toasted coconut.
  8. Refrigerate until serving time.

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