Pina Colada Texas Sheet Cake

🧂 Ingredients

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

• 1 Mix together cake mix and eggs.
• 2 Fold in the pie filling.
• 3 Spread into a greased 11x17” jelly roll pan.
• 4 Bake at 350 degrees for 20-28 minutes, until a toothpick inserted in center
  comes out clean.
• 5 Cool completely before adding icing.
• 6 In a small or medium mixing bowl, beat cream cheese, vanilla extract and butter
  with an electric mixer.
• 7 Add powdered sugar a cup at a time, beating after each addition.
• 8 Beat until smooth.
• 9 Spread over top of cooled cake.
• 10 Toast coconut in 350° oven (or toaster oven) until lightly brown, about 5
  minutes.
• 11 Fluff coconut with a fork.
• 12 Sprinkle toasted coconut over top of cream cheese icing, as desired.
• 13 Garnish individual servings with maraschino cherries, if desired.
• 14 Refrigerate before serving.

Nutrition Info