Pina Colada Sheet Cake

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#38579

serves/makes:

ready in:
2-5 hrs

ingredients

1 baked yellow cake (13x9 pan size)
1 can (14 ounce size) sweetened condensed milk
1 can (15 ounce size) cream of coconut
1/2 cup dark rum, optional
1 can (20 ounce size) crushed pineapple, undrained
1 container (12 ounce size) frozen whipped topping, thawed
1 package (12 ounce size) shredded coconut

directions

While cake is warm, punch holes all over it. Mix the condensed milk, cream of coconut and rum and slowly pour over the cake. This will take time to soak in. Spoon pineapple and its juice over the cake.

Refrigerate several hours or overnight. Before serving, cover with whipped topping and sprinkle with coconut.

added by

Maia, Galveston, Texas USA

nutrition data

670 calories, 29 grams fat, 92 grams carbohydrates, 6 grams protein per serving.

reviews & comments

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