Real Recipes From Real Home Cooks ®

pina colada cake

(1 rating)
Recipe by
Lisa Johnson
Macon, GA

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

(1 rating)
yield 12 servings
prep time 30 Min
cook time 15 Min

Ingredients For pina colada cake

  • cake:
  • 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
  • garnishes:
  • 1
    fresh pineapple, peeled, cut in half lengthwise and cored
  • 2 c
    sweetened shredded coconut, toasted

How To Make pina colada cake

  • 1
    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.
  • 2
    For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.
  • 3
    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.
  • 4
    Place pineapple cut side down on cutting board; slice very thinlyl Place slices on paper towels; pat dry.
  • 5
    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.
  • 6
    Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.

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