- 1 Packet Piña Colada Dip Mix
- 2-8oz pkgs. cream cheese, softened
- 1 large egg
- 1-20 oz can crushed pineapple, in its own juice, well-drained- divided reserve juice from can of pineapple to use in cake batter
- 1 package Yellow Cake Mix (15.25 oz size)
- 1/2 cup vegetable oil
- 3 large eggs, beaten
Preheat oven to 350 degrees. Grease bottom and sides of a 13x18in pan.
Mix together, in a medium-sized bowl, Piña Colada Dip Mix, 1 large egg-beaten, 16 oz softened cream cheese, 3/4 cup well-drained crushed pineapple. Mix well, set aside
Mix together, in a large mixing bowl, Yellow Cake Mix, 1 cup reserved pineapple juice, 3 large eggs-beaten, vegetable oil, remaining 3/4 cup well-drained pineapple. Mix with an electric mixer for 2 minutes on medium speed. Pour cake batter into 13x9in greased pan. Spread batter evenly into pan.
Place spoonfuls of prepared Piña Colada Dip Mixture (from Step 1) evenly on top of cake batter. Using a butter knife, cut through the filling into cake batter marbling the two together. Work length-wise and then side to side. Bake approx. 45-50 minutes until cake springs back and Pina Colada filling appears dry on top. Allow cake to cool completely then cover tightly with plastic wrap or foil. Serve cake with whipped cream. Refrigerate baked cake. This cake requires refrigeration for storage because of filling.
*This cake is best when allowed to sit 8 hours/ overnight before serving.