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Pina Colada Cake

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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 recipe

Pina Colada Cake

Pina colada cake is one of my favorite desserts to make throughout the whole year. It is so easy to make thanks to the box cake mix as the perfect start to this cake that tastes like you spent hours in the kitchen!  

Pina Colada Cake

You will love this cake for so many reasons!

pina colada cake
  • Flavor- The pineapple / coconut flavor is irresistible. 
  • Versatile- This is the perfect cake for summer gatherings, parties, birthdays and more!
  • Easy to make- This pina colada cake is so easy thanks to this 13×9 pan recipe. No need to build a layered cake to enjoy this flavor. 
  • Make ahead of time!- This cake can easily be made the day before, in fact I recommend it to let the flavors really soak into every bite! 

Pair this with a frozen pina colada, a strawberry pina colada or a pina colada pudding shot to really have a reason to celebrate your pina colada cake! If you want a cake for adults only, be sure to try our Boozy pineapple pina colada poke cake

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)

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!

pina colada cake

Tips & Tricks

  1. Use Quality Ingredients: Opt for high-quality ingredients, including fresh pineapple, coconut cream, and rum (if using). The better the ingredients, the better the flavor of your cake.
  2. Add Pineapple Flavor: Incorporate pineapple flavor into every layer of the cake for a true Pina Colada experience. You can use crushed pineapple in the cake batter, pineapple juice in the soaking syrup, and pineapple slices between the cake layers.
  3. Enhance Coconut Flavor: Boost the coconut flavor by using coconut milk or coconut cream in the cake batter and frosting. You can also add shredded coconut to the cake batter for added texture and flavor.
  4. Soak the Cake Layers: To keep the cake moist and flavorful, consider soaking the cake layers with a pineapple rum syrup. Mix pineapple juice with a splash of rum and brush it over the cake layers before assembling the cake.
  5. Frosting Consistency: Ensure that the frosting is the right consistency for spreading. If it’s too thin, add more powdered sugar. If it’s too thick, add a bit more coconut milk or cream.
  6. Decorate Creatively: Decorate the cake with tropical-inspired decorations such as toasted coconut flakes, fresh pineapple slices, maraschino cherries, or cocktail umbrellas for a festive touch.
  7. Chill Before Serving: For best results, chill the assembled cake in the refrigerator for at least an hour before serving. This will help the flavors meld together and make the cake easier to slice.
  8. Storage: Store any leftover cake in an airtight container in the refrigerator. Pina Colada Cake tastes best when enjoyed within a few days of baking.
  9. Make Ahead: You can prepare the cake layers and frosting ahead of time and assemble the cake just before serving. This can be a time-saver if you’re planning to serve the cake for a special occasion.
  10. Experiment: Feel free to get creative and experiment with different variations of the Pina Colada Cake. You can add rum to the frosting, swap out the pineapple for other tropical fruits like mango or passionfruit, or incorporate coconut rum into the soaking syrup for an extra kick.

With these tips and tricks, you’ll be able to create a delicious and impressive Pina Colada Cake that’s perfect for any tropical-themed celebration!

pina colada cake

FAQs

  1. How do I prevent my cake from sticking to the pan? To prevent your cake from sticking to the pan, make sure to properly grease and flour the cake pans before pouring in the batter. You can also line the bottom of the pans with parchment paper for added insurance.
  2. Can I make Pina Colada Cake ahead of time? Yes, you can make Pina Colada Cake ahead of time. Bake the cake layers, allow them to cool completely, and then wrap them tightly in plastic wrap. Store the wrapped cake layers in the refrigerator for up to 2 days before assembling and frosting the cake.
  3. Can I freeze Pina Colada Cake? Yes, you can freeze Pina Colada Cake for longer storage. Wrap the assembled and frosted cake tightly in plastic wrap, then aluminum foil, and place it in a freezer-safe container. Freeze for up to 1 month. Thaw the cake overnight in the refrigerator before serving.
  4. Can I make Pina Colada Cake gluten-free? Yes, you can make Pina Colada Cake gluten-free by using a gluten-free flour blend in place of all-purpose flour. Just make sure to check that all other ingredients, such as baking powder and extracts, are also gluten-free.
  5. How do I know when the cake is done baking? You can test if the cake is done baking by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. Alternatively, gently press the center of the cake with your finger; if it springs back, it’s done.

These FAQs should help address common queries about making Pina Colada Cake. Enjoy baking and savoring this tropical treat!

pina colada cake

Storage

Store your pina colada cake in an airtight container in the fridge for up to 3 days. 

pina colada cake

Pina Colada Pudding Shots

Boozy pineapple pina colada poke cake

Pineapple Upside-Down Cheesecake Trifles

Blackstone Pineapple Upside Down Pancakes

Air Fryer Pineapple

pina colada cake
Pina Colada Cake

Pina Colada Cake

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

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:

12

Serving Size:

1

Amount Per Serving: Calories: 368Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 378mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 4g

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