Piña Colada Angel Food Cake

January 31, 2013

This Piña Colada cake is so simple to make and it is sure to be a crowd pleaser! If you want to make it even easier just purchase a pre-baked Angel Food cake!

1 Box Name Brand Angel Food Cake Mix
20 oz crushed pineapple, drain and reserve all juice and ¼ - ½ Cup of crushed pineapple
3oz (4 ½ cup) Cook N Serve JELLO Coconut Pudding/Pie
1 Cup shredded sweetened coconut
1 (8-ounce) container frozen whipped topping (ex: CoolWhip) -- thawed
2-3 T Sliced almonds

Follow directions on Angel Food Cake box to make the cake, substitute part of the required liquid with the pineapple juice approx. 1 Cup you may use water to fulfill the remaining amount required by box instructions. Gently fold in reserved crushed pineapple before placing cake batter into tube pan. While cake is baking make the coconut pudding according to box instructions, pour into shallow container for quicker cooling and mix in the 1 cup of shredded coconut. Set aside to cool. Make sure cake is completely cooled and split horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Place bottom layer on serving plate; spread with 1/3 cup of the pie filling. Repeat with 2 more layers. Replace top cake layer. Frost top and sides of cake with whipped topping. Sprinkle top with split almonds. Store in refrigerator.

Nutritions

Calories
297

Sodium
54mg
2% DV

Fat
5g
8% DV

Protein
21g
43% DV

Carbs
42g
14% DV

Fiber
3g
15% DV

Baked