I don't know about you, but around here it is still very much the summer season, despite school being back in session, high school football starting this week, and so forth. I laughed today when the weather guy on the radio said, "Much cooler and less humid today. High of 94." (I know we all long for the days when it's only 94 degrees outside!) As you can imagine, a cool treat would really hit the spot about now!
I discovered this recipe back in July. Each year my hubby's family celebrates the 4th of July by having a family reunion, complete with seafood gumbo, fried chicken, potato salad, and of course---dessert! Today I'm sharing one of the yummies that was served at this year's event!
Don't forget to come by here on Thursday and share a fruity dessert with us for Sweet Thursday!
Recipe for Berry Pina Colada Cake:
1 yellow cake mix
1/3 cup oil
1 to 1 1/3 cups water (depending on brand you're using)
1 16 oz. can pineapple juice
1 8 oz. tub whipped topping
1 bag flaked (or frozen) coconut
1 package strawberries, fresh or frozen
1 package blueberries, fresh or frozen
Directions: Mix together cake mix, oil, water, and eggs. Bake as directed on box. Let cake cool completely. Use a utensil to poke holes in cake. (A wooden spoon, skewer or other round utensil works best.) Then pour your pineapple juice over the entire cake. Next spread your whipped topping over the cake, and sprinkle your coconut over the top. Finally arrange your strawberries and blueberries on top of the cake as desire. Let chill in the fridge. Serve cold.
I'm linking up with some fabulous ladies at these linky parties
Labels: desserts, Recipe of the Week