Pina Colada Texas Sheet Cake
Wow, pineapple and coconut come together so wonderfully in this scrumptious Pina Colada Texas Sheet Cake recipe. It’s actually pretty easy to assemble too. The cake uses only three ingredients, including Pineapple Pie Filling. The icing uses only a handful of ingredients and is not too difficult either. All in all, this is one delectable dessert that will knock your socks off.
Back in my late teens and early twenties my husband and I worked at Walt Disney World in Orlando, Florida. We drove late shift monorails. After our shifts ended we would go out to the Polynesian hotel with friends for drinks occasionally. I loved the Pina Coladas but always got them without rum because I’ve never liked the taste of alcohol. From that point on I’ve loved the combination of pineapple with coconut. Toss in a cherry while you’re at it, and I’m good to go. 🙂
I made a meal back in September for some friends. She had just had bladder surgery and her husband is one of John’s weekly Day Neuro drivers. I whipped up a batch of Amish Chicken and Noodles and Whole Wheat No-Knead Bread to go along with this fantastic dessert.
They told me later they loved the meal but especially the dessert and the bread! All I can say is Pina Colada Texas Sheet Cake is addictive. I had a few pieces of this cake and drooled over every bite. If you enjoy pineapple, coconut and a maraschino cherry thrown in, you’ll love this dessert too. I highly recommend for holiday parties or even Christmas dinner. Your family will be in seventh heaven. 🙂
Pina Colada Texas Sheet Cake is fantastic.
Pineapple and coconut with a cream cheese icing is irresistible.
This cake was soooo soooo good!
If you enjoy the flavors of pineapple and coconut, you’ll really enjoy this cake.
Here’s what I did.
I used these ingredients for the cake.
Pour cake mix into a mixing bowl. Add eggs.
Stir to combine.
Add a can of pineapple pie filling.
Stir again to combine.
Spread ingredients into a greased 12×17″ cookie sheet. Bake at 350 degrees for about 20-30 minutes or until a toothpick inserted in center comes out clean. Cool cake completely before adding icing.
I used these ingredients for the icing.
Soften cream cheese and butter. Add vanilla.
Mix with an electric mixer until smooth.
Add powdered sugar one cup at a time and mix until each cup is incorporated.
Mix until creamy.
Place coconut on a tray and cook at 350 for about 5-7 minutes or until coconut is lightly toasted. I used a toaster oven to brown the coconut.
Fluff the coconut about half way during cooking time and the again after done. Cool when finished.
Spread cream cheese icing over top of cooled cake.
Sprinkle toasted coconut over top of cream cheese icing. Refrigerate a few hours before serving. Garnish with maraschino cherries, if desired.
Pina Colada Texas Sheet Cake is a spectacular dessert for holiday or Christmas parties.
Every bite will knock your socks off!
If you need a large dessert to feed a crowd, Pina Colada Texas Sheet Cake is the answer!
For those of you who enjoy sweet treats, this one is marvelous.
Here’s the recipe.
PINA COLADA TEXAS SHEET CAKE
(My own concoction)
If you want a delightful dessert to serve company, this is it!
We really loved the way this cake turned out. Everyone we served it to also raved over it
Pina Colada Texas Sheet Cake is the perfect dessert for any occasion.
This delectable dessert is pretty easy to whip up. Since it makes enough pieces to serve a crowd, it’s a great recipe to have on hand for company or holiday dinners.