At the Op Shop at church, there’s a lady that works with me and love talking to her about baking. She does some beautiful cakes and pies, and this past month she was telling me how her family was loving this cake she’d recently made. It was super simple, just take a angel food cake mix and mix in an entire can of crushed pineapple, juice and all.
Needless to say, I haven’t been able to get this out of my mind…..So this week this happened
I mixed up and baked up the cake, then made cream cheese frosting with rum extract, toasted some coconut and put everything together to make a summer time treat! This is layer one, then you just pop another piece of cake in, more frosting and toasted coconut and I finished with a cherry on top, just like the drink!
The lady at church said she just poured her batter into a 13 x 9 pan, but this was my first time tackling angel food cake, so I went with the instructions on the box and did 2 – 9 inch loaf pans. One I sliced and used the blue fluted cookie cutter to make circles for the jars and the other I left whole and sliced it up and top with frosting, toasted coconut and a cherry.
Pina Colada Parfait/cakes
1 box of angel food cake mix
1 20 oz can of crushed pineapple
1 8 oz. block of cream cheese
1 stick of butter
1 tsp. rum extract
4 cups powder sugar
2 TBSP. heavy cream
1 cup of coconut, toasted
In a large bowl, mix angel food cake mix with the crushed pineapple for 30 seconds on low, then 1 minute 30 seconds on high. Pour into 2 9 inch loaf pans, and bake at 350 for 30-35 minutes until it’s brown and not stick. Cool completely. In a large bowl mix cream cheese and butter until light and fluffy, then add extract and slowly add powder sugar. After you have added all the powdered sugar, add heavy cream and mix to combine. If doing them in jars, cut cake to fit jars and add cake, frosting and toasted coconut, and then add another layer. Top with a cherry!
This recipe was shared at The Country Cook’s Link Up Party