5 from 18 votes
Pina Colada Cake
The Pina Colada Cake combines yellow cake mix with crushed pineapple and pineapple juice to create a moist and tender base. A tropical filling of coconut cream, pineapple juice, and coconut rum soaks into the warm cake, adding flavor and moistness. The frosting incorporates whipped topping with coconut extract for a light finish, topped with shredded coconut and optional garnishes like maraschino cherries and pineapple wedges.
Prep Time
20 mins
Cook Time
47 mins
Additional Time
1 hr
Total Time
2 hrs 7 mins
Servings:
20
servings
Calories:
254 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 254
% 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.