Real Recipes From Real Home Cooks ®

pina colada cake

★★★★★ 6
a recipe by
Darlene Sweet
Hendersonville, TN

I have had several similar cakes in the past. But I 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 more moist and flavorful. This is a great dessert for a large crowd or get-together.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 15
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For pina colada cake

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

How To Make pina colada cake

  • Yellow cake baking in the oven.
    Bake cake mix according to package directions in 9 x 13 pan.
  • Cream of coconut being poured over yellow cake with holes.
    While still warm, poke holes with end of wooden spoon into cake. Pour cream of coconut over cake.
  • Pineapple spooned on top of yellow cake.
    Next, spoon pineapple and juice evenly across cake top.
  • Whipped topping added on top of pineapple.
    After cooling completely, top with whipped topping. You may also garnish with toasted coconut, if you desire.
  • Iced cake chilling in the fridge.
    Refrigerate several hours before serving. Keep refrigerated.