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Pina Colada Dessert Shooters

Pina Colada Dessert Shooters
  • Prep 15 min
  • Total 35 min
  • Servings 4
An easy and delicious summertime dessert!
June 28, 2017

Ingredients

  • 1 box Betty Crocker* SuperMoist* White Cake Mix (made as directed, use 1/4 of cake)
  • 1 pineapple cut in large chunks
  • 1/4 cup of butter
  • 4 tbsp. brown sugar
  • 1 cup whipping cream
  • 1/4 to 1/3 cup sweet shredded coconut
  • 4 coconut Yoplait Whole Milk yogurts

Steps

  • 1
    Make your cake according to the instructions on the box.
  • 2
    While the cake is baking, melt the butter in a saucepan on medium heat.
  • 3
    Add the brown sugar and dissolve it completely.
  • 4
    Add the pineapple and cook it, mixing occasionally, until the pineapple chunks are caramelized. About 20-25 minutes on medium heat.
  • 5
    Remove from the burner and set aside.
  • 6
    Chill your cake and then cut 1/4 of it into cubes.
  • 7
    Whip your whipping cream. I didn’t add sugar to the cream as the pineapple is already quite sweet.
  • 8
    Assemble it in the following order: Pineapple, cake, yogurt, pineapple, whipped cream and finish up by sprinkling coconut over it.
  • 9
    Refrigerate or enjoy right away. It will keep in the fridge for a few hours, no problem.

No nutrition information available for this recipe
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