Pina Colada Cake III Recipe -
Pina Colada Cake III Recipe

Pina Colada Cake III

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"A moist cake, reminiscent of the tropical drink for which it is named."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube cake Change Servings


  1. Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
  2. In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
  3. Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
  4. Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2008

Any cake that begins with a yellow cake mix will never be "5-star" in my book for the sole reason that it will always have that tell-tale artificial cake mix flavor. Having said that, this was very good! Rather than the full 1/2 cup of rum, I used 1/4 cup of the juice drained from the pineapple and 1/4 cup Malibu (coconut flavored)rum. The brand of cream of coconut I use (Coco Lopez) comes in a 16 oz. can, which is 2 ozs. more than this recipe calls for. Nevertheless, I still used all of the remaining cream of coconut mixed with 2 T. Malibu rum and gradually brushed it all over the top and sides of the cake with a pastry brush. While it was still somewhat sticky I sprinkled toasted coconut liberally on the top, which proved to be a perfect addition both in flavor and appearance. This is a very moist and delicately flavored cake, which I think may have been overpowered by the rum had I used the full 1/2 cup. But it still had that unmistakable cake mix taste. I think from now on I will substitute either a French Vanilla or even white cake mix for any recipe calling for a yellow cake mix. The flavor is better and these don't have that awful yellow color. *Update* -- Sent this to work with hubby, who called to report that his staff went nuts over this cake!

Most Helpful Critical Review
May 28, 2007

I made this for a family reunion that had a luau theme. I was really disappointed at how little flavor it had. It was moist but did not taste like pina colada to anyone.

Mar 25, 2005

This recipe is a very good starting point. I wanted to add a little more flavor to it, so I used pineapple cake mix and coconut pudding and WOW.

Mar 05, 2006

I'm on weight watchers, so 8 ww points per slice wasn't appealing, no matter how good the recipe sounded. Here's the good news: I cut it down to 164 calories and only 3.5 ww points and it still tasted incredible decadent and delicious! I used rum flavoring + water instead of the rum. I used egg beaters instead of eggs. I used applesauce instead of the oil. I used light coconut milk instead of whole fat coconut milk. I topped with fat free cool whip. It was SO good that my friend asked me to use this recipe when I bake her wedding cake next week.

Aug 08, 2007

This cake is great. I did take some of the other reviewer's suggestions and added some coconut to the cake batter (1/2 c?), used some of the pineapple juice for the glaze along with the rum and coconut creme, and I toasted some coconut in a pan on top of the stove to put on top of the cake as I was glazing it. The end result was an amazing cake!

Jul 22, 2008

Thanks for this recipe, it was fantastic. I took it to work for my office Manager's birthday and everyone loved it! I modified it a bit, added half cup shredded coconut to cake recipe, then after the cake was cooked I added sweetened evaporated condensed milk mixed with 2 tablesp rum and half cup crushed drained canned pineapple ( mixed together). Poked holes with a chop stick in the hot cake and poured the milk mixture all over the top. When the cake cooled I topped it off with fresh whipped cream (you can use cool whip). Yummy!

Apr 26, 2006

Very good cake, but I prefer the golden rum cake recipe (also on this site). I didn't have cream of coconut so I omitted it in the batter and used a small can of sweetened condensed milk in place of it for the glaze. I used a 19 oz can of crushed pineapple and put the juice in with the cake mix etc. before blending, then stired in the rest of the pineapple afterwards. I used coconut flavored rum in the cake and in the glaze I used pineapple flavored rum. I toasted 1 cup of coconut in the oven for 5 min and then put it in the bottom of the bundt pan before pouring the batter on top. That was our favorite part of the cake and I would definitely recommend trying it. I baked for 1 hour at 325 degrees. It really does taste like a pina colada!

Jul 23, 2007

This was a big hit with friends! The only change I made to the recipe was I added 1 C of Coconut to the batter which gave it a more Pina Colada flavor! Delicious!!!Thanks for sharing! Monique


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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