Piña Colada Cake

Prep Time:
15 minutes
Cook Time:
40 to 43 minutes
12 servings



1(8 ounce) containerH-E-B Whipping Cream,

1/2cupH-E-B Pure Cane Sugar,

1(20 ounce) canHill Country Fare Crushed Pineapple,

1cupHill Country Fare Coconut, shredded,

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

4kiwi fruit,


2(8.5 ounces each) poHill Country Fare Butter Cake Mix,


1Place 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 medium speed. Whipping cream should form soft peaks. Cover whipped cream with plastic wrap and place in refrigerator until ready to decorate cake.

2Heat 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.

3Blend 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 electric mixer. Pour cake batter evenly into prepared bundt cake pan. Bake on center oven rack for 40 to 43 minutes. Cool bundt cake completely in pan on cake rack.

4Remove 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 of the cake with mandari oranges and cherries. Sprinkle the top and sides of cake with coconut

Nutritional Information

No Nutritional Information Available

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