P I N A C O L A D A C A K E !!

               Easter is the 31rst of March. This is the 21rst of March, allowing you plenty
         of time to get what ingredients, and  or, supplies you will need to make this
         "to die for" cake. It is made with a mix, you would never know. This cake is
          light,quick, and easy to make.. It looks festive. All the flavors of a tropical
          drink come together in a dreamy frosted cake! It is  SOOO GOOD. you will
          want to make this cake again.

                                                     PI NA  COL ADA  CAKE

                  1  box Betty Crocker Super Moist  yellow cake mix
                  1  can [8 oz] crushed pineapple in juice
                  1/2  cup water
                  1/3  cup vegetable oil
                  3  eggs
                  2 teaspoons RUM extract
                  1  container Betty Crocker Whipped white frosting
                  1/4  cup flaked coconut, toasted

                   Heat oven to 350* [325* for dark or nonstick pans]
                   Grease and lightly flour bottom and sides of  a tube pan,
                   or bottom of a 9 x 13 pan.
                 
                   In a large bowl beat cake mix, pineapple with juice, water, oil,
                   eggs and 1 teaspoon of the rum extract with electric mixer
                   on low for 2 minutes, scraping bowl occasionally. DO NOT OVER BEAT.
                   Pour into prepared pans.

                   Bake as directed on box. Cool 15 minutes in tube pan. Run knife
                   sides to loosen cake. Remove from pan to cooling rack. If using 9 x 13
                   pan, cool completely in pan, about 1 hour.

                   Stir remaining 1 teaspoon rum extract into frosting. Frost sides of
                   cake then the top; sprinkle with toasted coconut. For 9 x 13, frost top
                   of cake; sprinkle with coconut.- If using round cake pans [ 8 or 9 inch]
                   run knife along sides to loosen, after cooling 10 minutes.
                   Place  on cooling rack. When cooled, place 1 cake layer, rounded side
                   down, on serving plate. Spread 1/3 cup frosting . Top with second layer,
                   round side up. Frost sides and top of cake with remaining frosting and
                   sprinkle with toasted coconut.  Store cake loosely covered. Serves 10 or more

               I know you will be amazed at how easy this cake goes together.It is scrumptious!!
               This is a Betty Crocker recipe that I have had for years. Hope you try it out.

               That is all for today friend, this is Jenny



.