Pastel poke de piña colada

Ingredientes

• 1 1/4 cup Pina colada drink mix
• 1/3 cup rum (plus 2 tablespoons, divided)
• 3 oz coconut cream pudding mix
• 2 8 ounce tub whipped topping, thawed
• 1 cup fresh pineapple (diced)
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/8 tsp salt
• 12 tbsp unsalted butter softened
• 4 egg whites
• 1 cup milk
• 1 1/2 tsp vanilla extract
• cooking spray

Preparación

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a small bowl, mix together the wet ingredients (butter, egg whites, milk, vanilla extract) for the white cake layer.

3. 3

   In a separate larger bowl, mix together the dry ingredients for the white cake layer (flour, sugar, baking powder, salt).

4. 4

   Mix together the dry and wet ingredients to form the cake batter. Use an electric mixer to make this easier, if you have one.

5. 5

   Fold the fresh pineapples into the cake batter with a spatula.

6. 6

   Spray a 9" x 13" baking pan with cooking spray.

7. 7

   Pour cake batter into baking pan. Bake for 25-30 minutes, until a sharp knife inserted into the cake comes out clean.

8. 8

   Allow cake to cool until it can be safely handled.

9. 9

   Using the back of a spoon, or other utensil, poke cake all over to form holes.

10. 10

    In a medium bowl, mix together the pudding mix with 1 cup of the Pina Colada drink mix and the rum.

11. 11

    Pour over the cake and spread around to make sure it gets in the holes.

12. 12

    Mix together one container whipped topping with the remaining 1/4 cup of Pina Colada mix and 2 tablespoons rum.

13. 13

    Spread this over the top of the cake and then top with remaining whipped cream.

14. 14

    Refrigerate for at least one hour to chill.

15. 15

    If desired, top with fresh pineapple to garnish. Serve!