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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 with an electric mixer
on high speed for 2 minutes. Add sugar, one tablespoon at a time, while mixing cream on me
dium speed. Whipping cream should form soft peaks. Cover whipped cream with plastic wrap a
nd place in refrigerator until ready to decorate cake.
Heat oven to 350 degrees F. Heavily spray a bundt cake pan with nonstick cooking spray (or
grease with softened margarine) and dust with 2 tablespoons flour; shake out excess.
Blend crushed pineapple with juice for 30 seconds in food processor or blender. Combine tw
o cake mix pouches, eggs, and processed pineapple (2 cups). Mix ingredients for 2 minutes
on medium speed with an electric mixer. Pour cake batter evenly into prepared bundt cake p
an. Bake on center oven rack for 40 to 43 minutes. Cool bundt cake completely in pan on ca
ke rack.
Remove cake from bundt pan and place on cake plate and set aside. Icethe top and sides of
cake with whipped cream. Decorate the baseof the cake with kiwi slices. Decorate the top o
f the cake with mandari oranges and cherries. Sprinkle the top and sides of cake with coco

Nutritional Information

No Nutritional Information Available