Pina Colada Cake

Melissa Williamson


My family and friends loves it and they are so delicious and tasty. I make them for parties and July 4th parties.

pinch tips: How to Cream Butter & Sugar



12 servings


30 Min


15 Min


1 pkg
(18 1/2 ounces) white cake mix, plus ingredients to prepare mix
rum filling:
1/2 c
cold whipping cream
1/4 c
dark rum
2 Tbsp
powdered sugar
3/4 tsp
vanilla flavoring
whipping topping:
2 c
cold whipping cream
3/4 c
powdered sugar
2 tsp
vanilla flavoring
fresh pineapple, peeled, cut in half lengthwise and cored
2 c
sweetened shredded coconut, toasted

Directions Step-By-Step

Prepare cake mix and bake according to package directions using two 9-inch round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.
For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.
For whipped topping, place 2 cups whipping cream in large bowl; beat 1 1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
Place pineapple cut side down on cutting board; slice very thinlyl Place slices on paper towels; pat dry.
Place 1 cake layer on serving plate. Spread half of run filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.
Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.

About this Recipe

Course/Dish: Cakes