Pina Colada Party Cake

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1/2 c Pineapple juice, canned
4 Whole egg whites, slightly
1/2 ts Rum extract
18 1/4 oz Reduced fat white cake mix
1 ts Rum extract
1/2 c Pineapple juice, canned
16 oz Reduced fat vanilla frosting
1/4 c Coconut, toasted
1/2 c Coconut, toasted
3/4 c Water
1/2 c Granulated sugar
1 tb olive oil

Original recipe makes 12 Servings



Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water, oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix well. Pour into prepared pan. Bake for 30 minutes or until lightly browned on top. Meanwhile, combine remaining pineapple juice and sugar in a saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2" intervals. Pour hot pineapple mixture over cake. Cool completely. To prepare frosting, combine frosting and remaining rum extract. Mix well. Frost cake with mixture and sprinkle with remaining coconut. Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g Carbohydrate; 0mg Cholesterol; 372mg Sodium Recipe by: The Pillsbury Company Posted to MC-Recipe Digest V1 #647 by on Jun 21, 1997

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