Pina Colada Cake

Darlene Sweet


Have had several similar cakes in the past, but think I've tweaked this one pretty well! (My family thinks so!)

It's light and refreshing, and it is actually better after a couple of days! Time allows the cake to become moister and more flavorful.

This is a great dessert for a large crowd or get together.

★★★★★ 4 votes
20 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
We love an easy cake recipe. Especially, when they're this tasty! Cream of coconut helps make this delicious cake moist. The crushed pineapple adds a nice, crunchy texture while the whipped topping is smooth and creamy. Definitely make this ahead of time to cool in the fridge. The longer it sits the better it gets.


1 box
yellow cake mix
oil (per mix directions)
eggs (per mix directions)
water (per mix directions)
1 can(s)
crushed pineapple with juice; 20 oz
1 can(s)
cream of coconut, 10 - 12 oz
whipped topping, 8 oz

How to Make Pina Colada Cake


  • 1Bake cake mix according to package directions in 9 x 13 pan.
  • 2While still warm, poke holes with end of wooden spoon into cake. Pour cream of coconut over cake.
  • 3Next, spoon pineapple and juice evenly across cake top.
  • 4After cooling completely, top with whipped topping. You may also garnish with toasted coconut, if you desire.
  • 5Refrigerate several hours before serving. Keep refrigerated.

Printable Recipe Card

About Pina Colada Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Collection: Summer Desserts!
Other Tag: Quick & Easy