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Heavenly Piña Colada Cake

A tropical delight bringing the flavors of pineapple and coconut in a moist, fluffy cake that’s perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box white, vanilla, or yellow cake mix (15.25 ounces)
  • 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 cream or coconut milk)
  • ½ cup pineapple juice
  • 2 teaspoons rum extract
  • 3.4 ounces instant coconut cream pudding mix (vanilla or French vanilla can be used)
Topping Ingredients
  • 1 cup whole milk
  • 8 ounces whipped topping
  • ½ cup crushed pineapple (well-drained)
  • ⅔ cup toasted coconut for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Lining it with parchment paper helps with easy removal.
  2. In a large mixing bowl, combine the cake mix, undrained crushed pineapple, vegetable oil, eggs, cream of coconut, pineapple juice, rum extract, and pudding mix. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour the batter into your prepared baking pan, spreading it evenly.
  4. Bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs. The top should spring back when gently pressed.
  5. Allow the cake to cool completely on a wire rack (1-2 hours).
Topping
  1. Combine the whipped topping and well-drained crushed pineapple in a medium bowl, gently folding them together until just mixed.
  2. Once the cake has cooled, spread the whipped topping mixture evenly on top and sprinkle with toasted coconut. For optimal flavor, refrigerate for at least an hour before serving.
Serving
  1. Slice into squares and serve chilled.
  2. Consider a tropical fruit platter on the side—think kiwi, mango, and bananas.
  3. Sip on a chilled piña colada or a refreshing iced tea for the ultimate island vibe.

Notes

The cake keeps well in the fridge for up to 4 days. You can freeze slices for up to 3 months. This cake gets better as it sits, so it’s perfect for making ahead of time!