This Pia Colada cake is really easy to make which is sure to become a crowd pleaser! If you wish to allow it to be even simpler just buy a pre-baked Angel Food cake!
Pia Colada Angel Food Cake
Ingredients
16 3/4 ounces angel food cake mix ( One box )
20 ounces canned pineapple ( crushed, drained, reserve all juice and 1/4-1/2 cup of crushed pineapples )
3 ounces coconut cream jello pudding mix ( JELLO (4 1/2 cup) )
1 cup coconut, sweetened ( shredded )
8 ounces dessert ( thawed )
3 tablespoons Almonds ( sliced )
Directions
Follow directions on Angel Food Cake box to help make the cake, substitute area of the needed liquid using the pineapple juice approximately. 1 Cup you can utilize water to satisfy the rest of the amount needed by box instructions. Lightly fold in reserved crushed pineapple before placing cake batter into tube pan.
While cake is baking result in the coconut pudding based on box instructions, pour into shallow container for faster cooling and blend within the 1 cup of shredded coconut. Put aside to awesome.
Make certain cake is totally cooled and split horizontally to create 3 layers. (To separate, mark side of cake with toothpicks and cut with lengthy, thin serrated knife.)
Place bottom layer on serving plate spread with 1/3 cup from the cake filling. Repeat with 2 more layers. Replace top cake layer.
Frost top and sides of cake with whipped topping. Sprinkle top with split almonds. Store in refrigerator.