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Piña Colada Piñata Cake

My H-E-B Texas Life Magazine, September 2011

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

40 minutes

Makes:

12 servings

Ingredients

2  (8 or 9-inch)  round cake pans

2  c.  H-E-B Super Sweet Pineapple Chunks, thawed, blended in food processsor

1/2  c.  low fat coconut milk

1  box  white cake mix

1/2  c.  H-E-B Real Egg Whites

•  Icing:

1  container (4 oz.)  H-E-B Light Piña Colada Yogurt

1  container (8 oz.)  light whipped topping

1  c.  shredded coconut

1/4  tsp. each:  red, green, blue and yellow food color

Instructions


Heat oven to 350°F. Spray cake pans with non-stick spray, line with parchment or wax paper; set aside.

Combine blended pineapple and coconut milk in measuring pitcher. Add enough water to total 13/4 cups. Combine cake mix, pineapple mixture and egg whites in electric mixer bowl. Beat on medium speed 2 minutes. Evenly divide batter into prepared pans. Bake cakes on center rack 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool cakes completely on wire racks.

Spread yogurt on top one layer. Set second cake layer on top. Ice cake with whipped topping.

Coconut Decorations: Divide coconut into 4 snack bags (1/4 cup for each color). Add 1/4 teaspoon food color to each bag, shake. Decorate piñata cake with colored coconut in swirls or any fun design.
Nutritional Information
Calories: 350, Total Fat: 9g, Saturated Fat: 6g, Cholesterol: 5mg, Carbohydrates: 49g, Dietary Fiber: 1g, Protein: 4g
Source:
My H-E-B Texas Life Magazine, September 2011

Overall Rating