Quick & Easy Piña Colada Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
3/4 cup water
1/3 cup Grapeseed Oil or Vegetable Oil
3 eggs
2 tsp. Rum Extract
1 tsp. Coconut Extract
1 container (12 oz) Betty Crocker® Whipped white frosting
1/4 cup flaked coconut, toasted
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.
In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract and 1 tsp. of coconut extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not over beat).
Divide batter evenly among pans. Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
Stir remaining 1 teaspoon rum extract into frosting.
Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting.
Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature.
1 box Betty Crocker® SuperMoist® yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
3/4 cup water
1/3 cup Grapeseed Oil or Vegetable Oil
3 eggs
2 tsp. Rum Extract
1 tsp. Coconut Extract
1 container (12 oz) Betty Crocker® Whipped white frosting
1/4 cup flaked coconut, toasted
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.
In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract and 1 tsp. of coconut extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not over beat).
Divide batter evenly among pans. Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
Stir remaining 1 teaspoon rum extract into frosting.
Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting.
Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature.
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