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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pina Colada
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Cakesandfrostings - Cake Pina Colada Post by :vharris Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2984

Click below to download : Cakesandfrostings - Cake Pina Colada (Format : PDF)

Cakesandfrostings - Cake Pina Colada

1 yellow cake mix
4 eggs
1 cup coconut (original recipe calls for 1/2 can so this is a guess)
1 small box instant vanilla pudding
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water

Mix well. Bake in a 13 by 9 inch pan at 350 degrees F for 25 minutes. Cool for 20 minutes before icing.

Icing

13 oz. whipped topping
1 small box instant vanilla pudding
1/2 cup light rum
1/2 cup coconut
1 small can (4oz.) drained, crushed pineapple

Mix together and put on cake. Keep refrigerated.
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1 pkg. pineapple cake mix 1 (15 oz.) can cream of coconut 1 c. coconut (use 1/2) 2 tsp. almond extract Topping: 1 (8 oz.) Cool Whip 1/2 can cream of coconut 1 c. coconut Prepare cake mix as directed, adding extract and coconut. Bake cake in 9 x 13-inch pan. Punch holes in cake when done and pour 1/2 can cream of coconut over it. Cool and top with topping, combining all ingredients. Sprinkle with more coconut. Nuts, if desired.
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Cake: 1 box yellow cake mix w/ pudding in the mix 4 eggs -- (2-4) 1 (11 oz) can mandarin oranges -- juice too 1/2 cup oil Icing: 1 large box instant vanilla pudding 1 container Cool Whip (small or medium) 1 can crushed pineapple -- (15 or 20 oz.) Preheat oven to 350° F.Prepare cake mix with eggs, oranges and oil. Pour into 9x13 or 2-9" round pans. Bake at 350 degrees for 30 min. or so. Cool. For icing, mix pudding mix with pineapple. Fold in Cool Whip. Frost cooled cake.
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