Reviewed: May 23, 2012

I'm not sure who would give a bad review - unless you are not a fan of rum cake in general. I just got another request to make this for a picnic. The only change I made is I use vanilla instant pudding mix (as I can never find coconut) and just add a tad of coconut extract. I add add a few more splashes of rum also. Great summer time treat!

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Reviewer:

veeve

Reviewed: Jun. 24, 2011

I normally make everything from scratch, but I found this recipe and needed something resembling a pina colada taste with a quick turn-a-round. I decided to make cupcakes instead of a cake for a quick and easy snack. The frosting was dee-lish. I used the coconut creme for the cake filling and sugar free vanilla pudding packet for the frosting. I will definitely add this to my box of "go-to" recipes. Thank you!

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Reviewer:

KKirik

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Mesa, Arizona, USA

Reviewed: Jun. 17, 2011

awesome recipe- my only advice, garnish with cherries to add some color

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Reviewer:

delrey517

Reviewed: Dec. 5, 2010

This was sooooooo yummy. Like another reviewer suggested, I too used pineapple juice instead of the 1/2 cup of water. I also used more rum (1/2 cup) in the batter. My parents visited for the Thanksgiving holidays and absolutely raved about this cake...I think my Dad ate almost half the cake!!

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Reviewer:

Chesapeake Beach Bum

Reviewed: Nov. 19, 2010

Sorry to go against the grain but this cake was just okay. it was just a boxed cake with coconut shavings. I could not find coconut cream puddding so I used vanilla pudding but put coconut extract. However, I must say that the frosting was pretty good.

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Reviewer:

rookie

Cooking Level: Beginning

Reviewed: May 23, 2010

This cake was a BIG hit!! I made a few chanes. I used pineapple cake mix, vanilla pudding and coconut rum. I did not add the coconut flakes because I don't care for flaked coconut. The cake was AWESOME!! Everyone loved the cake. I doubled the whipped topping because one tub of whipped cream was not enough.

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Reviewer:

Sonya

Reviewed: Apr. 11, 2010

Made this for Easter and WOW it was a hit. Everyone loved it! I will definately make again! Thanks Roger!

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Reviewer:

msaimee

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Mar. 21, 2010

Hands down BEST cake in the world! A huge hit at all the family get togethers! I used a 20oz can of crushed pineapple instead of the 8oz can. I added half the pineapple to the cake batter and used the juice from the can instead of using water. And always, a little extra rum! Made the cake SO moist! Best cake ever!!!!

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Reviewer:

cheyanne22

Reviewed: Nov. 26, 2009

D.E.L.I.C.I.O.U.S! This is soooo good! I couldn't find coconut pudding (the asian ones look more like gelatin than pudding to me), so I used vanilla pudding and 4 tsp of coconut extract. I also put in an extra tbsp of dark rum and coconut rum in the frosting. Super yummy. I've made this twice and both times have had rave remarks from my guests. Definitely a rum taste, but not too overpowering. Tastes just like it's namesake- a Pina Colada!

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Reviewer:

nevroth

Cooking Level: Intermediate

Reviewed: Oct. 3, 2009

Just perfect!! I have also used the frosting part of the recipe (minus the rum) on a two layer pineapple upside-down cake--just a little frosting in the middle and the rest around the sides. It was gone in minutes.

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3 users found this review helpful