Piña Colada Cake

Hazel Smith's Hot Dish Recipe of the Week

Piña Colada Cake

1 package super moist yellow cake mix
1 8-ounce can crushed pineapple
¾ cup shredded coconut
2 teaspoons rum flavoring
1 8-ounce carton whipped topping

Preheat oven to 350°.

Grease and flour 9×13 pan. Prepare cake according to cake mix package, but use pineapple instead of water. Mix all ingredients. Stir in coconut and rum flavoring. Pour batter into pan and bake as package directs. Cool cake. 

Frost with whipped topping and sprinkle with lots of coconut to make it yummy.