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Piña Colada Cake
Prep Time:
15 minutes
Cook Time:
40 to 43 minutes
12 servings

1 (8 ounce) container H-E-B Whipping Cream

1/2 cup H-E-B Pure Cane Sugar

1 (20 ounce) can Hill Country Fare Crushed Pineapple

1 cup Hill Country Fare Coconut, shredded

1 jar EACH H-E-B Harvest Moon Mandarin Oranges & Red Maraschino
Cherries, drained

4 kiwi fruit

4 eggs

2 (8.5 ounces each) po Hill Country Fare Butter Cake Mix


Place cold heavy whipping cream in a large mixing bowl. Beat cream wit
h an electric mixer on high speed for 2 minutes. Add sugar, one tables
poon at a time, while mixing cream on medium speed. Whipping cream sho
uld form soft peaks. Cover whipped cream with plastic wrap and place i
n refrigerator until ready to decorate cake.
Heat oven to 350 degrees F. Heavily spray a bundt cake pan with nonsti
ck cooking spray (or grease with softened margarine) and dust with 2 t
ablespoons flour; shake out excess.
Blend crushed pineapple with juice for 30 seconds in food processor or
blender. Combine two cake mix pouches, eggs, and processed pineapple
(2 cups). Mix ingredients for 2 minutes on medium speed with an electr
ic mixer. Pour cake batter evenly into prepared bundt cake pan. Bake o
n center oven rack for 40 to 43 minutes. Cool bundt cake completely in
pan on cake rack.
Remove cake from bundt pan and place on cake plate and set aside. Icet
he top and sides of cake with whipped cream. Decorate the baseof the c
ake with kiwi slices. Decorate the top of the cake with mandari orange
s and cherries. Sprinkle the top and sides of cake with coconut

Nutritional Information

No Nutritional Information Available