I love lazy Sunday’s and this is most definitely going to be one of them!! While it was super nice to enjoy a weekend with my mom and niece, it also meant there was more entertaining than relaxing!
Lance turned the big 3-4 on Friday so like a good wife, I whipped him up his favorite cake to enjoy! Okay, okay…..that was the MAIN reason but selfishly I knew it meant I got to enjoy it as well. ENJOY, I did!!
We first tasted this cake years ago when I was at one of Lance’s family dinners(waaaayyyy back before we even THOUGHT about marriage) and a family friend brought it for dessert. Needless to day, we both fell in love with it right then and there. I may not have been much of a cook back in the day but I WAS smart enough to get the recipe so that we could enjoy it for years to come!!
I am just gonna put it out there……this cake isn’t much to look at. It isn’t going to win any awards for best looking cake but it may just the the cake….haha…(pun intended) for the best tasting one!!!
And while I would never in a million years call this a healthy dessert, with a few modifications you can shave off quite a few unwanted calories and fat without sacrificing the taste at all!!
What I most love about this cake is the simplicity in baking it. One would never guess that something so decadent and rich would take so little time or contain such few ingredients(if you aren’t counting all the ingredients in the cake mix, lol)!!!
I have kept you in suspense long enough. Let me share!!!
Pina Colada Cake
- one box yellow cake mix(I prefer Duncan Hines0
- 3 large eggs
- 1/4 cup oil
- 1 cup water
- 1 can sweetened condensed milk
- 1 can Coco Lopez mix(can be found in baking aisle or with drink mixes in alocholic beverage aisle)
- 1 container frozen whipped topping(thawed)
Ingredients for lower fat recipe
- one box yellow cake mix
- 3 large egg whites
- 1/3 cup unsweetened applesauce(snack pack size)
- 1 cup water
- 1 can FAT FREE sweetened condensed milk
- 1 can Coco Lopez mix
- 1 container LIGHT or FAT FREE whipped topping
- Preheat oven to 350 degrees.
- Blend cake mix with the eggs, oil and water until smooth. (or egg whites, water and applesauce for lower fat version)
- Pour cake mix into a 9×13 inch pan
- While cake is baking, mix sweetened condensed milk and Coco Lopez together in a medium bowl.
- Cook cake for 23-28 minutes. Cake is ready when a toothpick inserted in the middle comes out clean.
- Once cake has cooled slightly, poke holes all around cake using a fork or butter knife. Pour the liquid mixture evenly over cake. Allow cake to sit and cool while the mixture is absorbed into the cake.
- After the cake has fully cooled and mixture has been absorbed, spread whipped topping over the cake. Place in refrigerator and allow to chill for at least two hours though overnight is highly recommended.
In my opinion, the best way to eat this cake is after letting it set in the fridge for a good 24 hours or so. You won’t be disappointed if you eat it more quickly than that but the longer it sits, the more of the ooey, gooey goodness you get to taste.
No worries about dry cake with this recipe!!
The only thing about this cake that makes me sad is the speed at which it is eaten. I am almost embarrassed to admit this but the entire 9×13 inch cake was
demolished finished off in less than two days. Actually, it is the Hubs that should be embarrassed…..he ate a good portion of it in ONE day. Ah well, it was HIS birthday cake after all. I guess he gets a pass to eat it as quickly as he wished!!!
This was MY piece!!
After my weekend of eating, it’s a darn good thing I got some good workouts in this week!!
Monday- 1 mile treadmill run, 15 minute incline walking, lower body weights
Tuesday- 1 hour Body Flow class
Wednesday- Brooke Burke’s Tone & Strengthen DVD, Outdoor walk pushing jogging stroller(probably 1.5 miles)
Thursday- 20 minute treadmill incline walk, 30 minute Turbo Kick Class
Friday- Rest Day
Saturday- Active Rest, lots of swimming(over an hour)
Sunday- To be determined…….
What is your favorite type of cake? Dessert?