Pina Colada Cake
User Reviews
5
Pina Colada Cake
Description
This cake uses boxed yellow cake mix enhanced with pineapple and its juices to produce a dense but tender crumb. Baking in a 9x13 pan results in a compact but richly flavored cake. Creating holes in the warm cake allows the coconut and pineapple filling — blended with coconut rum — to penetrate for added moisture and tropical taste.
The frosting is made by mixing thawed whipped topping with coconut extract, keeping it light rather than adding heavy, overly sweet icing. The coconut flakes on top reinforce the tropical theme and add gentle texture contrast. Optional garnishes provide visual appeal and extra flavor elements.
The cake is best served at room temperature once the filling has absorbed, around one hour. It pairs well for gatherings where a lighter, fruit and coconut-flavored dessert is desired. The recipe also notes the option to omit rum for a non-alcoholic version and to substitute whipped cream for whipped topping.
Ingredients
Cake
- 15.25 ounces yellow cake mix 1 box
- 3 large egg
- ½ cup vegetable oil
- 8 ounces pineapple with juices, 1 can, crushed
- ¼ cup pineapple juice
Filling
- 8 ounces coconut cream
- ½ cup pineapple juice
- ½ cup rum such as Malibu, coconut flavored
Frosting
- 8 ounces Cool Whip thawed
- ½ teaspoon coconut extract
Topping
- 1 cup coconut flakes
- maraschino cherries for garnish, optional
- pineapple for garnish, optional, wedge
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch pan with nonstick spray and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together cake ingredients.
- Pour the batter into the prepared baking pan and bake for 35 to 45 minutes or until a toothpick comes clean from the center.
- Wait 5 minutes and then use a skewer or chopstick to poke holes all over the top of the warm cake.
- Whisk together the filling ingredients and then pour over the top of the cake. Let the cake cool and absorb at room temperature, about 1 hour.
- Once cooled, stir together frosting ingredients and frost the cake.
- Top with shredded coconut and optional garnishes if desired.
Notes
- The cake is moist but does not rise dramatically due to the added pineapple weight.
- The coconut rum can be omitted for a non-alcoholic option without changing other ingredients.
- Cool Whip offers a lighter frosting alternative; traditional frosting might overpower the cake's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254 | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 218mg | 9% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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