Ingredients: 1 Packet Pina Colada Dip Mix 2-8oz pkgs. cream cheese softened 1 large egg 1-20 oz can crushed pineapple, in its own juice, well-drained- divided reserve juice from can of pineapple to use in cake batter 1 package Yellow Cake Mix (15.25 oz size) 1/2 cup vegetable oil 3 large eggs, beaten Preheat oven to 350 degrees. Grease bottom and sides of a 13x18in pan. Step 1 Mix together, in a medium-sized bowl, Pina Colada Dip Mix, 1 large egg-beaten, 16 oz cream cheese, 3/4 cup well-drained crushed pineapple. Mix well. Step 2 Mix together, in a large mixing bowl, Yellow Cake Mix, 1 cup reserved pineapple juice, 3 large eggs-beaten, vegetable oil, 3/4 cup well-drained pineapple. Mix with an electric mixer for 2 minutes on medium speed. Pour cake batter into 13x9in greased pan. Spread batter evenly into pan. Step 3 Place spoonfuls of prepared Pina Colad Dip Mixture (from step 1) evenly on top of cake batter. Using a butter knife, cut through the filling into cake batter marbling the two together. Work length-wise and then side to side. Bake approx. 45-50 minutes until cake springs back and Pina Colada filling appears dry on top. Allow cake to cool completely then cover tightly with plastic wrap or foil. Refrigerate baked cake*. Serve cake with whipped cream. This cake requires refrigeration because of filling. *This cake is best when allowed to sit 8 hours/ overnight before serving. Download Recipe Sheet