“If you like pina coladas...” (and who doesn’t?!), you’ll love this cake. We’ve combined two of our favorite tropical balsamics – Pineapple and Coconut – to create a sweet treat that will take you to the beach.

Ingredients:

Cake

• 1 box of yellow cake mix or or King Arthur Gluten-Free Yellow Cake Mix to make this gluten-free 
• 4 eggs
• 1/3 cup Rocky Mountain Olive Oil Mild Extra Virgin Olive Oil (like Chiquitita or Arbequina)
• ½ cup dark rum
• 1 pkg. instant vanilla pudding
• ¼ cup Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar
• 1 lg. can of crushed pineapple in its on juice (approx. ½ cup)

Topping

• 1 large container of Cool Whip
• 1 small can of crushed pineapple in its own juice
• 1 package of instant vanilla pudding
• 1/3 cup Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• flaked coconut for garnish

Directions:

1. Preheat the oven to 350.
2. In a large bowl, add together all the cake ingredients (cake mix, eggs, olive oil, rum, vanilla pudding mix, Pineapple Balsamic, and pineapple), and mix until just combined.
3. Pour the mix into a greased 9” x 13” cake pan and bake for 30-35 minutes.
4. When the cake is done, remove from the oven and cook completely before topping.
5. Once the cake is cool, you can move on to topping. In a bowl mix together the Cool Whip, pineapple, vanilla pudding mix, and Coconut Balsamic. Once well combined, spread on the cake and sprinkle the flaked coconut on top to decorate.