Name: Pina Colada Cake (Pineapple Coconut Cake)
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: Tropical
Ingredients: 1 box (15.25 ounces) white, vanilla, or yellow cake mix; 1 cup crushed pineapple (do not drain); ½ cup vegetable oil or canola oil; 3 large eggs (room temperature); 15 ounces cream of coconut (not coconut milk or coconut cream, sweetened condensed milk can be substituted); ½ cup pineapple juice; 2 teaspoons rum extract; 3.4 ounces instant coconut cream pudding mix (vanilla or French vanilla instant pudding can be substituted); 1 cup whole milk; 8 ounces whipped topping; ½ cup crushed pineapple (well-drained); ⅔ cup toasted coconut for garnish (optional)

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Why You’ll Love This Recipe

Tropical Flavor: If you love the classic Pina Colada cocktail, you’ll adore this cake! It brings together the sweet and tangy flavors of pineapple, the richness of coconut, and a hint of rum extract for that signature tropical taste.
Easy to Make: Starting with a cake mix, this recipe is super easy to prepare without sacrificing flavor. You’ll have a bakery-quality dessert in under an hour.
Moist and Flavorful: Thanks to the pineapple juice and cream of coconut, this cake is incredibly moist, and the filling seeps into the cake for extra flavor.
Pina Colada Frosting: The frosting is a creamy coconut dream, with a nice blend of pineapple and coconut flavors. It’s the perfect finishing touch for this tropical cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box (15.25 ounces) white, vanilla, or yellow cake mix
1 cup crushed pineapple (do not drain)
½ cup vegetable oil or canola oil
3 large eggs (room temperature)

For the Pina Colada Filling:

15 ounces cream of coconut (not coconut milk or coconut cream, sweetened condensed milk can be substituted)
½ cup pineapple juice
2 teaspoons rum extract

For the Frosting:

3.4 ounces instant coconut cream pudding mix (vanilla or French vanilla instant pudding can be substituted)
1 cup whole milk
8 ounces whipped topping
½ cup crushed pineapple (well-drained)
⅔ cup toasted coconut for garnish (optional)

Directions

1. Prepare the Cake:

Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with baking spray. Set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the cake mix, crushed pineapple (with juice), vegetable oil, and eggs. Mix with a hand mixer or stand mixer on low speed for 30 seconds. Increase to medium speed and mix for another 2 minutes.
Pour the batter into the prepared baking dish and smooth out the top evenly.
Bake for 28 to 33 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool on a wire rack for 30 minutes.

2. Poke Holes in the Cake:

Using a fork, gently poke holes all over the cake. Be careful not to crumble the top as you do this.

3. Prepare the Pina Colada Filling:

In a medium-sized bowl, whisk together the cream of coconut, pineapple juice, and rum extract.
Slowly pour this mixture over the top of the cake, ensuring that it fills the holes and soaks into the cake. Allow the cake to rest until the liquid is fully absorbed and the cake has cooled completely.

4. Make the Pina Colada Frosting:

In a large bowl, combine the instant coconut cream pudding mix and milk. Whisk until the pudding thickens, about 2 minutes.
Add the whipped topping to the pudding and gently fold in until well combined. Add the drained crushed pineapple and mix evenly.
Spread the frosting over the cooled cake, smoothing it out with an offset spatula.

5. Garnish and Serve:

If desired, garnish the cake with toasted coconut for added texture and flavor.
Slice into squares and serve chilled or at room temperature.

Servings and Timing

Servings: 24 slices
Preparation Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes

Storage/Reheating

Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze this cake for up to 3 months. Make sure it’s fully cooled, then wrap tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

FAQs

1. Can I use coconut milk instead of cream of coconut?

No, cream of coconut is a sweeter, thicker product that gives this cake its signature rich flavor. Coconut milk is not a good substitute for the creaminess and sweetness the cake requires.

2. Can I make this cake in advance?

Yes! In fact, this cake tastes even better after a day or two as the flavors develop. Make the cake in advance and store it in the refrigerator until ready to serve.

3. Can I use a different fruit in this recipe?

While pineapple is the star of this cake, you could experiment with other fruits like mango or papaya for a tropical twist.

4. Can I make this cake gluten-free?

Yes! You can substitute the cake mix with a gluten-free cake mix and proceed with the recipe as directed.

5. Is it necessary to use rum extract in the filling?

No, the rum extract adds flavor but is not essential. If you prefer a non-alcoholic version, you can omit it or substitute it with more pineapple juice.

6. How do I store the cake?

Keep the cake in an airtight container in the refrigerator for up to 4 days. This cake stays moist and delicious for several days after it’s made.

7. Can I make this cake without the frosting?

While the frosting adds a lot of flavor and creaminess, you could enjoy this cake without it. The Pina Colada filling makes the cake flavorful enough on its own.

8. Can I make this cake in a different pan size?

Yes, you can use a different-sized pan, but be sure to adjust the baking time. A 9-inch round pan will bake the cake faster than a 9×13-inch pan.

9. Can I use fresh pineapple instead of crushed pineapple?

Yes, you can use fresh pineapple, but make sure to finely chop it and drain it well before using. Canned crushed pineapple is easier to incorporate because it’s already finely chopped.

10. Can I decorate this cake?

You can decorate it with extra toasted coconut, maraschino cherries, or even pineapple slices for a fun tropical presentation.

Conclusion

This Pina Colada Cake is a tropical dream come true. The cake is moist, flavorful, and easy to make with minimal effort. The addition of pineapple, coconut, and a creamy frosting takes it to the next level of indulgence. Perfect for any occasion, this cake is sure to delight your guests and satisfy your sweet tooth. Enjoy a slice of this tropical treat and let the flavors transport you to a beach paradise!