Pina Colada Cake II


Easy, easy, easy, and oh, so good! Make this a day ahead of serving.

1 to 13 - x inch pan


  • 1 (18.25 ounce) package white cake mix

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (10 ounce) can pina colada mix

  • 1 (12 ounce) container frozen whipped topping, thawed

  • 1 (3.5 ounce) package flaked coconut


  1. Bake cake as directed on box for a 9 x 13 inch cake.

  2. As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.

  3. Chill overnight.

  4. Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.

Nutrition Facts (per serving)

299 Calories
12g Fat
46g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 299
% Daily Value *
Total Fat 12g 15%
Saturated Fat 8g 40%
Cholesterol 7mg 2%
Sodium 242mg 11%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 4%
Total Sugars 38g
Protein 4g
Vitamin C 1mg 7%
Calcium 120mg 9%
Iron 1mg 3%
Potassium 154mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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