A 'cake-mix-easy', fix-it-up and call it 'homemade', pineapple and coconut cake with matching frosting.

Piña Colada Cake

1 (18.25-ounce) package white cake mix
1 cup sour cream
3 large eggs
1/4 cup vegetable oil
1 (15-ounce) can cream of coconut
2 tablespoons pineapple liqueur, optional

 

Piña Colada Frosting:

2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (8-ounce) can crushed pineapple, drained well*, juice reserved
1 tablespoon pineapple juice

1. In a large mixing bowl combine cake mix, sour cream, eggs and oil. Add cream of coconut and liqueur; mix well.
2. Bake cake according to package directions. Cool for 10 minutes on a wire rack.
3. Frost with Piña Colada Frosting.
4. For Piña Colada Frosting: In a bowl beat powdered sugar, cream cheese and vanilla until combined.
5. Mix 1 tablespoon reserved pineapple juice into powdered sugar mixture (use remainder of juice for other purpose or discard).
6. Add drained pineapple chunks to powdered sugar mixture. (Use more pineapple juice if necessary to thin).
7. Frosts tops and sides of two 8 or 9-inch cake layers.

Makes 12 servings.

*Drain pineapple very well. Squeeze out excess juice before adding to powdered sugar.