Pina Colada Sheet Cake Recipe

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0 votes | 3495 views
Servings: 12

Ingredients

Cost per serving $1.37 view details
  • 1 x Baked yellow cake in a 9-by- 13-inch pan, from scratch or possibly cake mix
  • 1 can Sweetened condensed lowfat milk
  • (14oz)
  • 1 can Cream of coconut (15z)
  • 2 Tbsp. To 1/3 c dark rum (opt)
  • 1 can Crushed pineapple, juice pack, undrained (20z)
  • 1 pt Whipping creamn, whipped, sweetened to taste or possibly 1 12 ounce container frzn topping thawed
  • 1 pkt Shredded coconut (12oz)

Directions

  1. While cake is still hot, punch holes all over it.
  2. Mix the condensed lowfat milk and cream of coconut, and rum if using, and spoon slowly over cake. (It takes some time to soak in, so be patient) spon pineapple and its juice over cake. Chill for several hrs or possibly overnight. Before serving, cover with whipped cream or possibly topping and sprinkle with coconut.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 12 servings
Calories 599  
Calories from Fat 193 32%
Total Fat 22.57g 28%
Saturated Fat 15.65g 63%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 368mg 15%
Potassium 362mg 10%
Total Carbs 95.33g 25%
Dietary Fiber 2.4g 8%
Sugars 57.57g 38%
Protein 6.95g 11%
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