Pina Colada Sheet Cake

  • 1 yellow cake mix
  • 1/2 cup pineapple juice
  • 1/2 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup crushed pineapple
  • 1 can cream of coconut (found in the mixed drink aisle) 
  • Cool Whip Toasted Coconut
  1. In a large bowl beat together the yellow cake mix, pineapple juice, water and eggs till there are no lumps.
  2. Stir 1/2 cup of the crushed pineapple.
  3. Pour the cake batter into a well greased 9x13 baking pan.
  4. Bake for 25-30 minutes or until golden brown.
  5. Once the cake is removed from the oven poke holes in the cake with a skewer.
  6. Pour the can of cream of coconut over the cake.
  7. Cover and place in the refrigerator for at least four hours.
  8. Before serving: Remove the cake from the oven, spread with crushed pineapple. Top with Cool whip and sprinkle with toasted coconut.
  9. Serve!