Reviewed: Nov. 5, 2007

My family loved this cake. I made it for my Mom's birthday and she wants me to make another one : ) The only things that I changed were 1) used 2 8-inch cake pans instead of tube pan, 2) used pina colada mix instead of coconut creme, 3) added flaked coconut to batter, and 4) used buttercream icing flavored with pina colada mix to ice the cake instead of the glaze called out in recipe.

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Aug. 8, 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!

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asmith212

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Reviewed: 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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MONIQUE57

Cooking Level: Intermediate

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Jul. 4, 2007

This got rave reviews from everyone at the picnic I made this for. I substituted pineapple cake mix and coconut cream pudding as previous reviewers suggested. I also used coconut rum as well. This was a delicious cake & I can't wait to make it again.

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Amy C

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 25, 2007

I thought this cake was fabulous! After reading the reviews, I used coconut rum instead of regular rum, and in the glaze I used pineapple juice instead of rum. Also added the toasted coconut to the pan before pouring in the batter. YUM! Great with a little cool whip on the side too! This is definitely going into my recipe box!

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Mrs C

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Reviewed: 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.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2006

I made this cake for a thanksgiving birthday person and I was not impressed! This cake did not have enough flavor, it tasted like pineapple cake. The rum topping made the cake soggy. I would have rather made a pie and made my guests happy. I rate this cake a two just for the moistness of the cake and the fact that the cake stayed together.

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tonya

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Reviewed: Aug. 13, 2006

Seriously delicious cake....lip smackin good!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jul. 22, 2006

I did not have a bundt pan, so I used a 9x13 inch pan instead and reduced the cooking time to 45 minutes. Also used a can of Barcardi pina colda mix instead of the cream of coconut. The cake turned out very moist and yummy!!! I will make this again and maybe even try it with coconut rum.

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muffymom

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2006

This is a really great cake! I made it for a party this weekend and it was a big hit. I used pineapple cake mix and coconut cream pudding as suggested by one of the reviews. Also, a little more pineapple in the batter than it called for, this cake has a lot of flavor and it's so moist! I've tried a few Pina Colada cakes, since I love the drink, and this recipe rates very highly with me! Thanks!

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Bonnie, PA

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Reviewed: Jun. 16, 2006

This was yummy and moist! I got a stomachache, but it was worth it. I followed another reviewer's advice by using pineapple cake mix. The second time I made the cake, I used the yellow cake mix. I prefer the yellow cake mix. I also added a few spoonfuls of the pineapple juice to the rum/ coconut cream glaze.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Apr. 24, 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!

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 5, 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.

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MODTHYRTH

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Reviewed: Nov. 15, 2005

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!

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Jojo-Z

Cooking Level: Expert

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Reviewed: Apr. 24, 2005

I took this to a Conch Fritter Party and everyone loved it! I didn't have a tube pan, so I put it in a 9x13 and baked for approx. 40 minutes. I also added a few tablespoons of the drained pineapple juice to the coconut cream/rum mixture for the top of the cake.

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CHALEE13

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Reviewed: Mar. 31, 2005

I have been searching for this recipe every since a relative sent one to my house several years ago. This was so good, moist, and every one ate it up when I brought it to my families Easter lunch. I think I'll add a little more pineapple next time, but overall it was wonderful.

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AIMS312

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Reviewed: 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.

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KAIYLA

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Reviewed: Nov. 29, 2004

Very moist cake. My cousin and I made it for Thanksgiving, and our friends enjoyed it very much. My only comment is that it tastes more like rum cake than piña colada, but it is still a really good cake.

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PANARICAN

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Reviewed: Nov. 8, 2004

I made this cake for my housewarming party and it was a total hit. Thank goodness, I had decided to make 2 of them because one person ended up taking one of them home with her. I will make this again during Thanksgiving.

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ASUNEETA

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Reviewed: Jul. 7, 2004

I was very impressed with this cake - made it exactly like it says. I plan on making it again for the same person. It was very moist and yummy. Thanks Holly!

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Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Pina Colada Cake III

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