3-2-1 Piña Colada Cake

Piña Colada Mug Cake

Makes 24 mugs of cake
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 box Angel Food Cake mix
  • 1 box yellow cake mix
  • Non-stick spray if not using disposable cups
  • Water
  • 1 bag sweetened shredded coconut
  • 1 can pineapple tidbits packed in pineapple juice, drained
  • 1 can/bottle coconut cream or coconut syrup

Directions

  1. In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
  2. Lightly coat the inside of a microwaveable mug with non-stick spray or use a disposable microwave safe paper cup. (Without the spray the cake will not transfer out of the mug and the mug is harder to clean.)
  3. (Here comes the 3-2-1 part) Into the prepared mug, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Mix in a tablespoon of coconut and a tablespoon of pineapple.
  4. Microwave on high for 1 minute.
  5. Sprinkle the top of the cake with a little coconut, a few bits of pineapple, and a generous drizzle of coconut cream/syrup. Then eat it right out of the mug. If you want to transfer the cake onto a plate, run a knife around the edge between the cake and the mug to loosen, dump out onto a plate, then add the coconut, pineapple, and coconut cream/syrup.

Packing Tips

Combine the two cake mixes into a labeled gallon-size ziplock bag. Include a measuring spoon, a bag of sweetened shredded coconut, a can of pineapple tidbits packed in juice, and a can/bottle of coconut cream/syrup. If the care package is international, include microwave safe paper cups. If the care package is domestic, add either a can of non-stick spray (for use with a ceramic mug) or microwave safe paper cups.