pstanding ridge; place in freezer for 15 minutes.
Preheat oven
Combine milk, pina colada mix, and pineapple juice.
Add puddings and beat for 5 minutes. Fold in pineapple, coconut, and whipped topping.
Chill for several hours.
Can garnish each serving with pineapple chunks and maraschino cherries.
Mix together Pina Colada mix, water, crushed pineapple, coconut,
For the Sponge Cake:
1.
b>Pina Colada in a large bowl and mix at low speed for 1
ake is baking, combine the pina colada mix and sweetened condensed milk
Combine cake mix, pudding mix, 1/2 cup pina colada mix, rum, oil and eggs in bowl; mix well.
Pour into greased 10-inch Bundt pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Remove to wire rack to cool slightly.
Blend confectioners sugar and 1 to 2 tablespoons pina colada mix in bowl; drizzle over cake.
Yields 16 servings.
Combine pina colada mix, rum and ice in a blender and blend till smooth.
Top with desired amount of grenadine.
Follow directions for high altitude on cake mix.
In a large mixing bowl mix pina colada mix, 1/2 cup rum, oil and eggs.
Blend well.
Beat at medium speed for 2 minutes.
Fold in coconut.
Pour into well-greased and floured 2 x 9 x 13-inch pan.
Shake out excess flour.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool 15 minutes in pan.
Then invert to cool on rack.
Soften sherbet.
Blend in 1/2 cup rum.
Fold in pineapple and freeze.
Serve atop cake slices.
Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan and drizzle with melted butter.
Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.
Bake cake as directed on box for a 9 x 13 inch cake.
As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
Chill overnight.
Before serving, frost with whipped dessert topping (Cool Whip (TM) ) and sprinkle with coconut.
In a saucepan sprinkle gelatin into Pina Colada Mix and heat stirring to simmer (or place in a microwave safe bowl and heat on HIGH 30 seconds, stirring once).
Add rum.
Chill in freezer 10 minutes.
Beat mixture until smooth.
Fold half of the whipped cream into the Pina Colada Mix and then place in crust.
Chill until firm, about 2 hours.
Serve: Topped with remaining whipped cream and garnished with cherries and/or pineapple if desired.
Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy.
Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.
ugar. Stir in the eggs, pina colada oil, and rum extract, mix
Prepare and cook yellow cake as directed on box in a 13 x 9-inch pan.
Let cool a little.
While still warm, mix together pina colada mix and condensed milk.
Punch holes in warm cake and pour mixture over it.
(It looks awful, but just wait.)
Put in refrigerator and let cool for 30 minutes.
Top with Cool Whip and then sprinkle with coconut.
Refrigerate for 2 hours and serve.
Mix cake according to directions.
While cake is baking, mix together condensed milk and pina colada.
While cake is still warm, punch holes, with a spoon handle, every 1 to 1 1/2-inches over cake.
Drizzle milk and pina colada mixture over top, filling holes.
Repeat.
Spread whipped cream over the cake and sprinkle with coconut.
Combine cake mix, oil, eggs, sour cream and cream of coconut and beat.
Pour into 2 greased and floured 8 or 9-inch cake pans. Bake 30 minutes at 350\u00b0.
Cool in pans for 15 minutes.
Remove cake from pans, cool completely and frost with Pina Colada Frosting.
Preheat oven to 350\u00b0.
Blend cake mix, pudding, egg whites, oil, water and rum.
Beat 2 minutes at medium speed.
Fold in coconut.
Bake in a greased 9 x 13-inch pan at least 2 inches deep for 30 to 40 minutes.
When done, punch holes in top of cake with fork.
Shake pina colada mix well, then pour over top of cake. Let cool at least 25 minutes before adding topping.
Mix cake mix, pudding, eggs, milk and oil in mixer.
Bake at 350\u00b0 for 30 minutes in a 13 x 9-inch pan.
Punch holes in cake as soon as it comes out of the oven.
Mix Eagle Brand milk and pina colada and pour over cake.
Frost top with Cool Whip and coconut. Keep refrigerated if it is humid.
Preheat oven to 350\u00b0.
Place oil in 9 x 13-inch pan.
Add cake mix, eggs and water.
Stir with fork (mix will be lumpy).
Add 1 cup coconut.
Bake in oven for 25 minutes.
Punch holes in cake with fork.
Pour pina colada mix or cream of coconut over cake. Let cool.
Ice with Cool Whip.
Top with coconut.
Keep refrigerated.