How to Prepare Any-night-of-the-week Pineapple filled toasted coconut yellow rum cake.

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The ingredients needed to make Pineapple filled toasted coconut yellow rum cake.:

1. Take 1 box cake mix your flavor
2. Make ready 1 can 20 oz.crush pineapple
3. Make ready 1/2 tsp salt
4. Make ready 3 tbsp cornstarch
5. Make ready 3 tbsp butter
6. Get 1 bag of sixlets candy or your choice to decorate.
7. Make ready 1/2 cup of table sugar
8. Make ready 3 cup powered sugar
9. Prepare 1/3 cup butter or margarine
10. Prepare 1 bag of coconut flakes
11. Make ready 3 cup toasted coconut for around the cake
12. Make ready 1 tsp vanilla extract
13. Prepare 2 tbsp dark rum or you're preference
14. Take 1 tsp vanilla extract
15. Prepare 4 tablespoon milk.

Print and save this recipe for the next time you are craving pineapple. This pineapple filling is bursting with flavor and has just the right amount of sweetness to complement your favorite white, yellow, and coconut cake recipes. Cut each cake horizontally into two layers. Best Ever Pina Colada Cake has moist layers of pineapple, coconut, and rum flavored cake, a sweet pineapple filling, and a luscious whipped cream cheese frosting that's covered with shredded, toasted coconut, and topped with chopped pineapple and maraschino cherries.

Steps to make Pineapple filled toasted coconut yellow rum cake.:

1. Set oven to 350°F
2. Cook cake according to directions.bake 2 round cakes add rum to batter.
3. PINEAPPLE FILLING.
4. Combine dry ingredients.add pineapples and its juice. cook until boil. Med heat. continue mixing until it loses it's milky color or thickens. Remove from heat add butter n mix.cool n store in fridge untill ready to use.
5. VANILLA BUTTERCREAM
6. Add all ingredients and mix to your thickness.
7. Spread cream
8. Decorate and all done enjoy :)

Cut each cake horizontally into two layers. Best Ever Pina Colada Cake has moist layers of pineapple, coconut, and rum flavored cake, a sweet pineapple filling, and a luscious whipped cream cheese frosting that's covered with shredded, toasted coconut, and topped with chopped pineapple and maraschino cherries. This Pina Colada Rum Cake is moist, boozy, & upside-down - infused with everything coconut, crowned with a pineapple halo & toasted coconut caramel sauce. You can also generously butter it and sprinkle with flour. Drain pineapple tidbits in a colander placed over a medium bowl to reserve the juice.

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