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Nutrition Facts
Serving Size 133 g
(Approx. 12 Servings)
Amount Per Serving
Calories 360 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 290 mg 12%
Total Carbohydrate 49 g 16%
Dietary Fiber 1 g 4%
Sugars 29 g
Protein 3 g
Vitamin A 0% • Iron 2%
Vitamin C 40% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Piña Colada Piñata Cake

Prep Time
16 minutes
Cook Time
40 minutes
Total Time
56 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 Chef Style 9" Round Cake Pan
2 cup(s) H-E-B Sweet Pineapple Chunks
1/2 cup(s) Low Fat Coconut Milk
16 1/2 Oz Hill Country Fare White Cake Mix
1/2 cup(s) H-E-B Real Egg Whites
4 Oz H-E-B Light Pina Colada Yogurt
8 Oz H-E-B Fat Free Dairy Topping
1 cup(s) Goya Coconut Milk
1 package H-E-B Food Coloring - 4PK
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Instructions

1
Heat oven to 350°F.
2
Spray cake pans with non-stick spray, line with parchment or wax paper; set aside.
3
Thaw and blend pineapple chunks, and then add coconut milk in measuring pitcher with enough water to total 1 3/4 cups. Combine cake mix, pineapple mixture, and egg whites in electric mixer bowl. Beat on medium speed 2 minutes.
4
Evenly divide batter into prepared pans. Bake cakes on center rack 35 minutes or until toothpick inserted in center comes out clean.
5
Cool 5 minutes. Remove from pans. Cool cakes completely on wire racks.
6
Spread yogurt on top one layer. Set second cake layer on top.
7
Mix piña colada yogurt and dairy topping in a small bowl. Spread mixture on top and sides of cake.
8
Coconut Decorations: Divide coconut into 4 snack bags (1/4 cup for each color). Add 1/4 teaspoon food color to each bag, shake. Decorate piñata cake with colored coconut in swirls or any fun design.

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