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Pina Colada Cake (Pineapple Coconut Cake)

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This Pina Colada Cake combines tropical flavors of pineapple, coconut, and rum, offering a moist, flavorful dessert that’s easy to prepare and perfect for summer parties or celebrations.

Ingredients

15.25 ounce box white, vanilla, or yellow cake mix

1 cup crushed pineapple (do not drain)

½ cup vegetable or canola oil

3 large eggs (room temperature)

15 ounces cream of coconut (not coconut cream or coconut milk; sweetened condensed milk can be substituted)

½ cup pineapple juice

2 teaspoons rum extract

3.4 ounces instant coconut cream pudding mix (vanilla or French vanilla instant pudding can be substituted)

1 cup whole milk

8 ounces whipped topping

½ cup crushed pineapple (well-drained)

⅔ cup toasted coconut (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with baking spray.
  2. In a large bowl or stand mixer, combine the cake mix, crushed pineapple, vegetable oil, and eggs. Beat on low speed for 30 seconds, then increase to medium speed and mix for an additional 2 minutes.
  3. Pour the batter into the prepared baking dish and smooth the top.
  4. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 30 minutes on a wire rack.
  5. Once cooled, gently poke holes all over the top of the cake with a fork, being careful not to crumble the cake.
  6. In a medium bowl, whisk together the cream of coconut, pineapple juice, and rum extract.
  7. Slowly pour the mixture over the top of the cake, ensuring it fills the holes and absorbs into the cake. Let it rest until the liquid is fully absorbed and the cake has completely cooled.
  8. In a large bowl, whisk together the instant pudding mix and milk for about 2 minutes until thickened.
  9. Fold in the whipped topping until no streaks remain.
  10. Add the well-drained crushed pineapple and fold it in evenly.
  11. Spread the frosting over the cooled cake using an offset spatula for an even layer. If desired, top with toasted coconut.
  12. Slice into squares and serve.

Notes

  • If you prefer to make it vegan, substitute eggs with flax eggs and use a non-dairy whipped topping.
  • For an alcohol-free version, use coconut extract instead of rum extract.
  • Fresh pineapple can be used instead of canned pineapple, but canned pineapple gives more consistent moisture.
  • You can freeze individual slices or the entire cake (without frosting) and thaw as needed.
  • If you don’t want to use frosting, the cake is still delicious on its own.

Nutrition

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