Cake recipe?

my sister had this cake at carrabas that she really liked and i wanna try to make it for her. it looked like yellow cake that had pieces of pineapple in it. it tasted like pina colada. and on top it had chopped strawberries with a strawberry jelly mixed with it with a thick layer of cool whip on top. anybody know how to make this?Cake recipe?
Pi帽a Colada Cake and Frosting



INGREDIENTS:

Cake:

1 (approx. 18.25 ounces) box white cake mix

1 small package (4 serving size) vanilla or French vanilla instant pudding mix

1/4 cup vegetable oil

1/2 cup water

1/3 cup light rum

4 eggs

1 can (8 ounces) crushed pineapple, undrained

1 cup flaked coconut

.

Frosting:

1 can (8 ounces) crushed pineapple, undrained

1/3 cup light rum

1 small package (4 serving size) vanilla or French

vanilla instant pudding mix

1 container (8 ounces) Cool Whip

coconut to taste, toast* if desired

PREPARATION:

Cake:

Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350掳. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition.



Pina Colada Cake

Your favourite drink in cake form! Baked with authentic Bacardi rum.

Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Frosting:

Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.

* To toast coconut: Spread coconut in shallow pan. Bake at 350掳 for about 15 minutes, stirring frequently, until lightly browned.Cake recipe?
If I am correct it is called the "Dessert Rosa". Well, first of all was it like a butter cake topped with pastry cream, bananas, strawberries, pineapple and whipped cream? (I think) :-\





For the buttercake part:



INGREDIENTS:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup milk



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DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.

Sift together the flour, salt, and baking powder.

Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.

Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.



For the whipped cream:



INGREDIENTS:

1/2 cup heavy cream, chilled

1/4 cup confectioners' sugar

1/2 teaspoon vanilla extract



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DIRECTIONS:

Combine the cream, sugar, and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.





That should help you.Cake recipe?
try this



Chocolate Pudding Cake with Coconut Ice Cream



hard to beat the combination of chocolate and coconut, as this irresistible dessert definitively proves. The intensely flavored pudding cake virtually disappears in your mouth, while the coconut ice cream provides a creamy and cool counterpoint. For good measure, an ethereal coconut emulsion is spooned about the plate. Finally, strips of crystallized ginger and slices of crispy toasted coquito nuts dropped on and around the cake offer whimsical textural notes. Decadent? Perhaps. Heavenly? By all means.





Coconut Ice Cream:

1 cup heavy whipping cream

1 cup unsweetened coconut milk

4 large egg yolks

1/4 cup sugar

1/2 cup shredded coconut, toasted

Pudding Cake:

1 cup all-purpose flour

1 1/2 cups golden brown sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1 cup heavy whipping cream

1 1/4 cups coconut water (not coconut milk)



Coconut Emulsion:

1 cup coconut milk

1 tablespoon sugar



Garnish:

2 tablespoons shredded coconut

1/4 cup thinly sliced coquito nuts, toasted

2 tablespoons julienned crystallized ginger







For the ice cream: Prepare an ice water bath. Bring the cream and coconut milk to a boil in a medium saucepan. Whisk together the egg yolks and sugar in a bowl; slowly pour in some of the hot cream to temper the yolks. Pour the eggs into the cream mixture and cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until the custard coats the back of a spoon and steam rises from the top. Strain the custard through a fine-mesh sieve into a clean bowl and cool over the ice water bath, stirring occasionally, until the custard is chilled. Process the custard in an ice cream machine. Fold in the toasted coconut and keep the ice cream frozen until ready to use.

For the pudding cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with plastic wrap. Whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa powder, and the baking powder. Fold in the cream and pour the batter into the plastic-lined pan. Mix the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder together and sprinkle over the top of the batter. Bring the coconut water to a boil and pour over the cake batter. Place the cake pan in a large roasting pan; pour enough water into the roasting pan to come 1-inch up the side of the cake pan. Bake the cake in the water bath for 50 minutes. Cool the cake to room temperature and invert it onto a sheet pan. Carefully pull away the plastic wrap. There should be a gooey pudding-like substance on the bottom of the cake. Using a 4-inch diameter ring cutter, cut 4 portions from the cake. Clean the ring cutter before each cut.



For the emulsion: Warm the coconut milk and sugar in a small saucepan. Just prior to use, froth with a handheld blender.



Assembly: Place a piece of the pudding cake in the center of each plate. Spoon the frothy portion of the emulsion around the pudding cakes. Place a quenelle-shaped scoop of the ice cream next to the cake and sprinkle the toasted coconut, coquito nuts, and crystallized ginger over the ice cream and around the cake.



Wine Notes: The soft, nearly liquid texture of the pudding cake is similar to a flourless chocolate cake. The fifteen-year-old Bual Madeira from Cossart Gordon, a classic pairing with chocolate, has the acidity to cut through the rich cake, and its nuttiness boosts the flavor of the coconut ice cream.Cake recipe?
Not sure..... check out this recipe web site, it might be there. http://www.copykat.com/



Thay have restaurant recipes listed there.
Check out their web site sometimes restaurants give recipes for things.