Description
Pina Colada Cake is a tropical dessert that combines pineapple, coconut, and a hint of rum extract. With a moist cake and creamy coconut frosting, this cake is a true indulgence perfect for any occasion.
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)
Instructions
- 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 stand mixer, combine the cake mix, crushed pineapple (with juice), vegetable oil, and eggs. Mix on low speed for 30 seconds, then increase to medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for 28-33 minutes. Let the cake cool on a wire rack for 30 minutes.
- Poke Holes in the Cake: Using a fork, gently poke holes all over the cake, being careful not to crumble the top.
- Prepare the Pina Colada Filling: Whisk together the cream of coconut, pineapple juice, and rum extract. Slowly pour the mixture over the cake, allowing it to soak into the holes. Let the cake cool completely.
- Make the Pina Colada Frosting: In a large bowl, combine the instant pudding mix and milk. Whisk until the pudding thickens. Add the whipped topping and fold in the drained crushed pineapple. Spread the frosting over the cooled cake.
- Garnish and Serve: Garnish with toasted coconut if desired. Slice into squares and serve chilled or at room temperature.
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days.
The cake tastes even better after a day or two as the flavors develop.
This cake can be frozen for up to 3 months. Thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
