1 (standard-size) box white cake mix with pudding
1 (255-milliliter) can frozen Bacardi pina colada mix, thawed
1 (14-ounce) can sweetened condensed milk
1/4 cup rum (optional)
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1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) can crushed pineapple, drained
Flaked coconut for garnish (optional)
Makes 24 servings.
Make and bake cake in a 9-by-13 inch pan according to package directions. Remove from oven and, while still warm, poke all over the surface with a large fork or wooden skewer. Evenly pour on pina colada mix, milk and rum. Mix whipped topping with pineapple and spread over top of cake. Sprinkle with coconut. Chill thoroughly before serving and keep refrigerated. Freezes well.
Per serving: 218 calories (26 percent from fat), 6.4 g fat (3.3 g saturated, 1.7 g monounsaturated), 7.9 mg cholesterol, 3.3 g protein, 36.3 g carbohydrates, 0.3 g fiber, 184.3 mg sodium.