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Pina Colada Texas Sheet Cake | Can't Stay Out of the Kitchen | This fantastic #cake is filled with #Pineapple & #coconut for fantastic #PinaColada flavors. The #CreamCheese icing is to die for! It's easy to make & terrific for a #holiday #dessert like #Christmas. #HolidayDessert #PineappleDessert #PinaColadaDessert #TexasSheetCake #PinaColadaTexasSheetCake

Pina Colada Texas Sheet Cake

Teresa Ambra
Pina Colada Texas Sheet Cake is a sight to behold. This dreamy dessert uses both pineapple cake mix and pineapple pie filling. It's topped with a luscious cream cheese icing and toasted coconut. Garnish with maraschino cherries for the full Pina Colada flavor. It's terrific for company or holiday dinners since it makes 4 servings. Every bite is so mouthwatering and delicious you won't be able to stay out of it!
3.67 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 48
Calories 147 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • 1 medium mixing bowl
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 small roasting pan or cookie sheet
  • 1 toaster oven or regular oven (to toast coconut)

Ingredients
  

CAKE:

  • 15.25 oz. box Duncan Hines Perfectly Moist Pineapple Supreme Cake Mix
  • 22 oz. can Lucky Leaf Premium Pineapple Pie Filling
  • 4 large eggs

ICING:

  • 8 oz. pkg. cream cheese softened
  • 1 tbsp. real vanilla extract
  • 1 cup unsalted butter softened (2 sticks)
  • 4 cups powdered sugar
  • 1 cup sweetened flake coconut toasted
  • 10 maraschino cherries for garnish, if desired

Instructions
 

CAKE:

  • Mix together cake mix and eggs.
  • Fold in the pie filling.
  • Spread into a greased 11x17” jelly roll pan.
  • Bake at 350 degrees for 20-28 minutes, until a toothpick inserted in center comes out clean.
  • Cool completely before adding icing.

ICING:

  • In a small or medium mixing bowl, beat cream cheese, vanilla extract and butter with an electric mixer.
  • Add powdered sugar a cup at a time, beating after each addition.
  • Beat until smooth.
  • Spread over top of cooled cake.
  • Toast coconut in 350° oven (or toaster oven) until lightly brown, about 5 minutes.
  • Fluff coconut with a fork.
  • Sprinkle toasted coconut over top of cream cheese icing, as desired.
  • Garnish individual servings with maraschino cherries, if desired.
  • Refrigerate before serving.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 147kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 110mgPotassium: 64mgFiber: 0.5gSugar: 17gVitamin A: 147IUVitamin C: 0.2mgCalcium: 30mgIron: 1mg
Keyword cake, cherries, coconut, cream cheese, dessert, pineapple, pineapple dessert
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