Recipe by MARBALET
"A moist cake, reminiscent of the tropical drink for which it is named."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
1 (14 ounce) can
cream of coconut
1 (8 ounce) can
crushed pineapple, drained
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!
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.
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.
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.
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!
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pina Colada Cake III
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 140
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This impressive pineapple angel food cake is impossibly easy.
See how to make a moist and creamy coconut cake.
A yummy, rummy Bundt cake with a simple butter-rum glaze.