Piña Colada Cake Recipe

The tropical flavors of this delicious pina colada cake recipe will remind you of island breezes and sultry warm weather. For a taste of the islands, make this delicious cake for your next party or get-together. Your friends and family will love it!

Piña Colada Cake Recipe

It doesn’t have to be a special occasion to enjoy this terrific, moist cake. While terrific for a pool party, birthday cake, baby shower, or another festive occasion, this cake is fabulous for an after-dinner dessert, too. A combination of pineapple flavor, rum flavors, and coconut, this is the perfect cake the next time you want something that tastes tropical and looks amazing.

This cake is a heavily doctored box mix + filling + tasty frosting and garnishes. There may be quite a few steps, but it is very straightforward and easy to do.

If you like Piña Coladas, here is a fantastic Piña Colada Cocktail Recipe.

How do you make a pina colada cake?

Step 1. Preheat oven to 350°F, and line, grease, and flour two baking pans.
Step 2. Using a stand mixer, combine cake mix, instant vanilla pudding, pineapple juice, coconut rum, oil, and eggs. Divide evenly into cake pans and bake for 30 minutes.
Step 3. Combine dried pineapple, pineapple juice, cream of coconut, rum extract, and water to a simmer in a medium saucepan over medium heat. Stir until thick syrup, then cool.
Step 4. Using a stand mixer, cream the butter, add confectioners’ sugar, beat, add salt and cream of coconut, beat until thick.
Step 5. Assemble the cake by placing pineapple mixture between two layers, frosting, and garnishing.

Tips and variations for making this Piña Colada Cake:

● The batter for this cake makes six cups of batter. Using this pan chart, that means you will get (2) 8″ round pans 2″, (2) 9″ round pans 1½”, (2) 8″ square pans 1½”, (3) 6″ pans, or a 7 1/2 x 3 inches Bundt cake, or a Loaf pan 8½”x4½”x2½”. Baking times may differ. The cake shown was baked in (2) 8″ round pans 2″ deep.
● 16 Tablespoons of butter = 1 cup = 2 sticks (in the United States).
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● You can drizzle a little extra rum over the cake when adding the soaking syrup.
● While dried pineapple takes longer to create a filling than crushed pineapple from a can, it is more jammy and has a thicker consistency. It will also not make the cake soggy.
● You can use the whisk or paddle attachment on your stand mixer.
● Chill the cake before frosting. The cake must be completely cool before frosting. Your frosting is subject to melting or clotting if your cake is not completely cooled. Try sticking your cake in the freezer for 15-30 minutes before frosting. This makes the cooling process quicker.
● If your cake layers are not even, use a long serrated knife to even them out.
● You can frost and decorate this cake in any manner you choose.
● I would not use fresh pineapple to garnish this cake.
● Add decorations. You do not have to stick with my decorating idea for this cake. Do what your creative side leads you to. Add candies, sprinkles, other frosting flavors, etc.
● What decorating tip should you use? For the top of the cake, a 1M tip from Wilton. I went with ruffle mounds, but you can do rosettes, ice cream swirls, or whatever you prefer. You can also use other tips if desired.
● Storage – Store this cake in the fridge for up to five days. Store the cake in an airtight container, in the freezer, for up to 3 months.

Try one of these great recipes for a cake made from scratch:

● Orange Creamsicle Cake Recipe
● Perfect Chocolate Cake Recipe
● Best Vanilla Cake Recipe

Piña Colada Cake Recipe Ingredients

For the Cake:

● 1 box of Yellow Cake Mix
● 1 small package Instant Vanilla Pudding Mix
● ½ cup Pineapple Juice
● ½ cup Coconut Rum
● ½ cup Canola or Vegetables Oil
● 3 Eggs

For the Soaking Syrup:

● ¼ cup Pineapple Juice
● ¼ Coconut Rum

For the Filling:

● 2 cups Chopped Dried Pineapple
● 1 cup Pineapple Juice
● ¼ cup Cream of Coconut
● ½ TBSP Rum Extract
● ¾ cup Water

For Frosting and Topping:

● 16 TBSP Unsalted Butter, at room temperature
● 2½ cups Confectioners’ sugar
● Pinch of salt
● ½ cup Cream of Coconut

For the Garnishes

● ½ cup of toasted Unsweetened Coconut Flakes
● ¼ dried chopped Pineapple
● 4 -6 Maraschino Cherries, halved
● ¼ cup of Cake scraps, toasted and roughly crumbled

Piña Colada Cake Recipe Mise en Place:

● Stand Mixer
● Measuring Cup
● Measuring Spoons
● 2 8″ Round Baking Pans
● Spatula
● Medium Saucepan
● Parchment Paper
● Wire Rack
● Small Bowl
● Frosting Knife
● Piping Bag
● Frosting Tip
● Frosting Knife

Piña Colada Cake Recipe Instructions:

For the Cake Batter:

1. Preheat the oven to 350°F and generously grease 2 (8-inch) cake pans. Line the bottom of the pans with parchment paper.

2. In a large mixer bowl, combine cake mix, instant vanilla pudding, pineapple juice, coconut rum, oil, and eggs.

3. Beat on low speed for the ingredients to combine and then increase the speed to medium and beat for another 2 minutes.

4. Divide the batter among the prepared pans equally. Tap lightly to get rid of the air bubbles.
5. Bake at 350°F for 30 minutes.

6. Let the cakes cool completely on a wire rack before assembling.

For the Soaking Syrup:

7. Combine coconut rum and pineapple juice and mix well.
8. Set aside.

For the Filling:

9. Combine dried pineapple, pineapple juice, cream of coconut, rum extract, and water to a simmer in a medium saucepan over medium heat.

10. Cook stirring occasionally until dried pineapple softens and the liquid has the consistency of a thick syrup.
11. Let it cool completely before assembling.

For Frosting and Topping:

12. Cream butter in an electric mixer on medium speed for 3 to 4 minutes until pale and fluffy.

13. Gradually add confectioners’ sugar, beat until fluffy.

14. Add salt and cream of coconut and beat until thick, about 2 minutes.

To Assemble the Cake:

15. Place one layer of cake on a cake stand or serving platter.
16. Soak generously with the prepared soaking syrup.

17. Add the pineapple filling and spread it evenly over the cake leaving room at the edges.

18. Top with the second layer of the cake and press down lightly. Again, soak generously with the prepared soaking syrup.

19. Add a generous dollop of the coconut frosting on top of the cake and spread it to cover the top and sides of the cake.
20. Add the toasted crumbs to the side of the cakes.

21. Place the remaining frosting in a piping bag, fitted with a Wilton 1M tip. Pipe your favorite pattern on top of the cake. We went with or ice cream swirls. You can do rosettes or ruffle mounds.

22. Decorate the top with dried pineapple, toasted coconut, and maraschino cherries.

23. Slice and enjoy.
24. Keep the leftovers, covered in the fridge.

Yield: 1

Piña Colada Cake Recipe

Print

Piña Colada Cake Recipe. The tropical flavors of this delicious pina colada cake recipe will remind you of island breezes and sultry warm weather. For a taste of the islands, make this delicious cake for your next party or get-together. Your friends and family will love it!

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

For the Cake:

• 1 box of Yellow Cake Mix
• 1 package of Instant Vanilla Pudding Mix
• ½ cup Pineapple Juice
• ½ cup Coconut Rum
• ½ cup Canola or Vegetables Oil
• 3 Eggs

For the Soaking Syrup:

• ¼ cup Pineapple Juice
• ¼ Coconut Rum
• For the Filling:
• 2 cups Chopped Dried Pineapple
• 1 cup Pineapple Juice
• ¼ cup Cream of Coconut
• ½ TBSP Rum Extract
• ¾ cup Water

For Frosting and Topping:

• 2 sticks of Unsalted Butter, at room temperature
• 2½ cups Confectioners' sugar
• Pinch of salt
• ½ cup Cream of Coconut
• For the Garnishes
• ½ cup of toasted Unsweetened Coconut Flakes
• ¼ dried chopped Pineapple
• 4 -6 Maraschino Cherries, halved
• ¼ cup of Cake scraps, toasted and roughly crumbled

Instructions

1. For the Cake Batter:
2. Preheat the oven to 350°F and generously grease 2 (8-inch) cake pans. Line the bottom of the pans with parchment paper.
3. In a large mixer bowl, combine cake mix, instant vanilla pudding, pineapple juice, coconut rum, oil, and eggs.
4. Beat on low speed for the ingredients to combine and then increase the speed to medium and beat for another 2 minutes.
5. Divide the batter among the prepared pans equally. Tap lightly to get rid of the air bubbles.
6. Bake at 350°F for 30 minutes.
7. Let the cakes cool completely on a wire rack before assembling.
8. For the Soaking Syrup:
9. Combine coconut rum and pineapple juice and mix well.
10. Set aside.
11. For the Filling:
12. Combine dried pineapple, pineapple juice, cream of coconut, rum extract, and water to a simmer in a medium saucepan over medium heat.
13. Cook stirring occasionally until dried pineapple softens and the liquid has the consistency of a thick syrup.
14. Let it cool completely before assembling.
15. For Frosting and Topping:
16. Cream butter in an electric mixer on medium speed for 3 to 4 minutes until pale and fluffy.
17. Gradually add confectioners’ sugar, beat until fluffy.
18. Add salt and cream of coconut and beat until thick, about 2 minutes.
19. To Assemble the Cake:
20. Place one layer of cake on a cake stand or serving platter.
21. Soak generously with the prepared soaking syrup.
22. Add the pineapple filling and spread it evenly over the cake leaving room at the edges.
23. Top with the second layer of the cake and press down lightly. Again, soak generously with the prepared soaking syrup.
24. Add a generous dollop of the coconut frosting on top of the cake and spread it to cover the top and sides of the cake.
25. Add the toasted crumbs to the side of the cakes.
26. Place the remaining frosting in a piping bag, fitted with a Wilton 1M tip. Pipe your favorite pattern on top of the cake. We went with or ice cream swirls. You can do rosettes or ruffle mounds.
27. Decorate the top with dried pineapple, toasted coconut, and maraschino cherries.
28. Slice and enjoy.
29. Keep the leftovers, covered in the fridge.

Notes

The "other" time includes cooling and decorating.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Loire Glass Square 7.75 inch Cake Stand - Blue
• 
  GiftBay Gold Wedding Cake Stand Round 22", Aluminum Metal
• 
  Godinger Dublin Cake Plate Cake Stand,12 inches

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 586Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 430mgCarbohydrates: 85gFiber: 3gSugar: 66gProtein: 4g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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