Pina Colada Cake and a Book Review

I just finished listening to The House at the End of the World by Dean Koontz.  Like all of Koontz's novels, it is filled with conspiracy theories, people on the run from big government and scientific explorations that are top secret and have horrendous results and, of course, a happy ending.  I enjoyed it as I do all of his works.

The novel begins with Katie who has taken refuge in a house on Jacob's Ladder after the devastating loss of her entire family.  Katie has been there a couple of years when she notices unusual activity over on a neighboring Island.  Before she knows what is happening there are government agents on her property who are much more than they seem.

Teenage, Libby, whose parents were scientists working on the neighboring Island also makes her way to Jacob's Ladder seeking help from Katie.  I don't want to give away any spoilers but my recipe comes from a scene in the novel where Katie and Libby are seeking help from trusted friends.  When Katie phones, the husband says that they have been expecting her call and that "Marion has baked up her famous pina colada cake".

If you are a fan of Pina Coladas, getting caught in the rain..... Oh, there I go again.  Am I the only person who cannot say pina colada but always has to sing it?

Whether you do or don't, if you ARE a pina colada fan you will love this easy peasy cake made using boxed cake mix, canned pineapple, instant pudding and frozen whipped topping.  When you get to know Marion in the novel, you will understand.  This is exactly the kind of cake she would whip up for unplanned company.

I will be linking up with Foodies Read.  Stop by and see what the other foodies are reading this month. 

Desserts, Cake, Semi homemade, pineapple, coconut,

Desserts

American

Yield: 12 servings

Author: Wendy Klik

Pina Colada Cake

Pineapple cake topped with coconut pudding, crushed pineapple, whipped topping and coconut flakes, garnished with maraschino cherries.

Prep time: 15 MinCook time: 45 MinInactive time: 5 HourTotal time: 6 Hour

Ingredients

• 1 box pineapple supreme cake mix + ingredients listed on box to make cake.
• 1 (20 oz) can crushed pineapple, drained
• 1 box (3/4 oz) coconut cream instant pudding mix
• 2 c. milk
• 8 oz. frozen whipped topping, thawed
• 7 oz. sweetened coconut flakes
• 12 Maraschino cherries

Instructions

1. Bake the cake in a 9x13" baking pan according to package directions.
2. While cake is baking, drain the pineapple. At the end of the baking time combine the pudding mix and milk.
3. Remove cake from the oven and use a wooden spoon handle to poke holes into the cake. Immediately pour the pudding mixture over the cake and into the holes. Set aside to cool.
4. Sprinkle the pineapple over the top of the cake and then cover with the whipped topping.
5. Sprinkle the coconut over all, cover with plastic wrap and refrigerate overnight or for at least 4 hrs.
6. When ready to serve, uncover the cake and add the cherries making 12 portions to be cut.

Notes

Adapted from a recipe by Duncan Hines

Nutrition Facts

Calories

369.29

Fat (grams)

10.09 g

Sat. Fat (grams)

8.12 g

Carbs (grams)

66.89 g

Fiber (grams)

2.93 g

Net carbs

63.96 g

Sugar (grams)

45.66 g

Protein (grams)

4.47 g

Sodium (milligrams)

426.23 mg

Cholesterol (grams)

5.26 mg

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