Pina Colada Cake Palmas Del Mar-Style

Pina Colada Cake Palmas Del Mar-Style

camille

"A delicious one-bowl cake which is great for the summer or in the tropics when having guests and you're short on time."
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Ingredients

50 m servings 193 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
  2. Combine yellow cake mix, pineapple, water, eggs, oil, coconut extract, and vanilla extract in a bowl until moistened; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes clean, 40 to 45 minutes.

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Reviews

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11.30.16 Instead of making a large bundt cake, I made 12 mini-bundt cakes and 12 cupcakes, baked for about 20 minutes . I topped the mini-bundt cakes with Mario’s Coconut Lemon Curd (and then ...

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