Pina Colada Cake – A Taste of the Tropics in Every Bite!
If you love the creamy, tropical flavors of a classic piña colada, you’re going to fall head over heels for this Piña Colada Cake! It’s soft, moist, and bursting with coconut and pineapple goodness. With just a few simple ingredients—including a boxed cake mix for an easy shortcut—you can whip up this dreamy dessert in no time. It’s the perfect treat for summer gatherings, potlucks, or whenever you need a little tropical escape!
Pina Colada Cake
Looking for more delicious coconut and pineapple recipes? You’ll love my Pineapple Upside-Down Cake for another fruity favorite. If you’re a coconut lover, don’t miss my Coconut Cream Pie, and for a fun twist, try Coconut Macaroons for a bite-sized treat. This cake also pairs beautifully with a refreshing Pina Colada Smoothie for the ultimate tropical experience!
One of the best things about this cake is how incredibly easy it is to make. You don’t need any fancy baking skills—just mix, bake, and top with whipped cream for a light and fluffy dessert. The combination of sweet pineapple, creamy coconut, and vanilla cake makes every bite a little piece of paradise. Whether you’re making it for a party or just treating yourself, this is a cake that will disappear fast!
You will love this cake for so many reasons!
What You Will Love About This Recipe
Easy to make – A boxed cake mix makes this recipe simple and foolproof.
Super moist & flavorful – The coconut milk and pineapple keep it soft and delicious.
Perfect for any occasion – Great for summer parties, birthdays, or even just a weekend treat!
Customizable – Add toasted coconut, fresh pineapple, or even a rum glaze for extra fun.
Ingredients:
● 1 Package (15.25 Ounces) Yellow Cake Mix
● 1 Can (20 Ounces) Crushed Pineapple, Drained
● ½ Cup Coconut Milk
● ½ Cup Vegetable Oil
● 3 Large Eggs
● 1 Teaspoon Vanilla Extract
● 1 Cup Sweetened Shredded Coconut
● 1 Cup Whipped Cream or Cool Whip, For Topping
● Maraschino Cherries, For Garnish (optional)
● Toasted Coconut, For Garnish (optional)
How to Make Pina Colada Cake
1. Preheat your oven to the temperature specified on the cake mix package. Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the yellow cake mix, drained crushed pineapple,
coconut milk, vegetable oil, eggs, and vanilla extract. Mix well until the ingredients are
fully incorporated.
3. Fold in the sweetened shredded coconut into the batter until evenly distributed.
4. Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
5. Bake the cake in the preheated oven according to the package instructions for a 9×13-inch cake. Insert a toothpick into the center of the cake to check for doneness. If it comes out clean or with a few crumbs, the cake is ready.
6. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
7. Frost with cool whip
8. Garnish with maraschino cherries and toasted coconut if desired, arranging them in an appealing pattern.
9. Slice the pina colada into squares and serve chilled. Enjoy!
Tips & Tricks
- Drain the pineapple well – Too much liquid can make the cake soggy.
- Use full-fat coconut milk – It adds richness and enhances the coconut flavor.
- Toast the coconut – A few minutes in the oven or a pan makes a big difference in flavor and texture.
- Let the cake cool completely – This helps the flavors meld together and makes it easier to slice.
FAQs
Boozy pineapple pina colada poke cake
Pineapple Upside-Down Cheesecake Trifles
Blackstone Pineapple Upside Down Pancakes
Pina Colada Cake
Our pina colada cake is a luscious dessert that transports you to a tropical paradise. This cake is infused with coconut and pineapple topped with the most delicious whipped topping and toasted coconuts. This is the most irresistibly scrumptious Pina colada cake.
Ingredients
- ● 1 Package (15.25 Ounces) Yellow Cake Mix
- ● 1 Can (20 Ounces) Crushed Pineapple, Drained
- ● ½ Cup Coconut Milk
- ● ½ Cup Vegetable Oil
- ● 3 Large Eggs
- ● 1 Teaspoon Vanilla Extract
- ● 1 Cup Sweetened Shredded Coconut
- ● 1 Cup Whipped Cream or Cool Whip, For Topping
- ● Maraschino Cherries, For Garnish (optional)
- ● Toasted Coconut, For Garnish (optional)
Instructions
1. Preheat your oven to the temperature specified on the cake mix package. Grease and
flour a 9x13-inch baking pan.
2. In a large mixing bowl, combine the yellow cake mix, drained crushed pineapple,
coconut milk, vegetable oil, eggs, and vanilla extract. Mix well until the ingredients are
fully incorporated.
3. Fold in the sweetened shredded coconut into the batter until evenly distributed.
4. Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
5. Bake the cake in the preheated oven according to the package instructions for a 9x13-
inch cake. Insert a toothpick into the center of the cake to check for doneness. If it
comes out clean or with a few crumbs, the cake is ready.
6. Once baked, remove the cake from the oven and let it cool completely in the pan on a
wire rack.
7. Garnish with maraschino cherries and toasted coconut if desired, arranging them in an
appealing pattern.
8. Slice the pina colada into squares and serve chilled. Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 368Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 378mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 4g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
