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Pina Colada Cake II

Read Reviews (43)

"Easy, easy, easy, and oh, so good! Make this a day ahead of serving." — ANGELADY41

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Original recipe makes 1 - 9 x 13 inch pan Change Servings

1 (18.25 ounce) package white cake mix
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) can pina colada mix

1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package flaked coconut

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Directions

Bake cake as directed on box for a 9 x 13 inch cake.
As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
Chill overnight.
Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.

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Try this one with a 20 oz can of drained crushed pineapple (heavy syrup type) spread on the cake after milk is poured on. Then refrigerate. Toast the coconut and some chopped macadamia nuts for the top. Real whipped cream is best and cake is better the next day. Definitely cut back on the condensed milk and pina colada mix unless you really like it sweet. Also cream of coconut (not coconut milk) can replace pina colada mix. We call this 'Love in Hawaii Cake'.

—SOCAL REINER

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Most Helpful Critical Review

Oct 16, 2008

It tastes way too chemical.

—vivier

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53 Ratings

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Oct 12, 2010

This was delicious ...with a few modifications. When I read the ingredients of the pina colada mix our store carried, and saw that it consisted mostly of corn syrup and artificial flavorings, I opted to go the route of an authentic pina colada. So, instead of the mix, I used 5 oz cream of coconut (Coco Lopez) and 5 oz of pineapple juice, instead of the mix. I also used pineapple juice for the liquid in the cake mix recipe and added crushed pineapple, as per other reviewers here. For the topping, I used real whipped cream as I personally just don't care for frozen whipped topping. The consensus among my co-workers that I shared it with for a special Aloha-themed going away party was that it was delectable.

—Trillium Hollow

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Sep 03, 2009

De-e-elicious! Made this for a Red Hat event and it was the centerpiece of the party. Everyone enjoyed so much and could not get over how great this was. If I make this again though, I will make larger holes in the cake to let the pina colada mixture get into the cake. I poked holes in it with a meat fork but the mixture is so thick, it didn't get down in the cake like I would have liked. I would use the handle of a wooden spoon to get larger holes in the cake but wait until it cooled just a little so your cake won't fall. I put about 1/4 c. of rum in the cake also and another 1/4 c. in the pina colada mix. Wonderful! I also put 1/2 tsp. of coconut flavoring in the whipped cream. I took the suggestion of other reviewers and put in a 20 oz crushed pineapple in the cake also. I drained it and used the juice in the cake for part of the water and then folded in 1/2 of the pineapple in the cake. I put the other drained 1/2 of can on top of the pina colada mixture on top of the cake. It was so nice and moist. Make sure that you refrigerate the cake at all times except when serving. My cake started to slip off the side after it sat out for a while but it didn't make any difference to anybody as they enjoyed it so much. I baked this in a round 10" spring pan and it came out of the pan nicely. This made such a pretty presentation. I used purple silk flowers on the side of it with a little red hat in the middle of the cake. Just a fun dessert and the rum made it so good.

—COOK471

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Jun 11, 2003

Everyone loved this very rich and moist dessert. I toasted the coconut before I put in on the top and it really added to the flavor. Also, I used a pineapple cake mix which worked very well.

—ROSEY99

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Jan 04, 2010

Made this cake for a family get together was a big hit & was asked for the recipe. I made a few changes to the recipe. I substituded the water in cake mix with pineapple juice and added 1 8oz can of drained crushed pineapple to cake mix. I used half of the condensed milk and pina colada mix I felt using what the recipe called for would be too sweet. I used heavy whipping creme to frost oppose to cool whip and added a bit of pineapple juice and 2 tablespoons of condensed milk to the c whipping creme. Decorated cake with pineapple wrings.

—Alicia

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Aug 08, 2006

This was EASY! Next time I make I will be sure to poke more holes in the center to the cake and slowly pour over the center so that the liquid has a better chance to get to the middle. The sides had absorbed a lot more than the middle. Everyone still loved it and finished it.

—SHERMON

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Jul 01, 2006

I made this to take to work. I spreaded a can of crushed pineapple on before I put on the whipped topping. O yeah I added about 1/2 cup of rum to the whipped topping. It was a great hit.

—VALYOUNG40

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Nutrition

Calories
299 kcal
15%

Carbohydrates
45.5 g
15%

Cholesterol
7 mg
2%

Fat
12 g
18%

Fiber
1 g
4%

Protein
3.5 g
7%

Sodium
242 mg
10%

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

Nutritional Information

Pina Colada Cake II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 299
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 7.9g 39 %
Cholesterol 7mg 2 %
Sodium 242mg 10 %
Potassium 154mg 4 %
Total Carbohydrates 45.5g 15 %
Dietary Fiber 1g 4 %
Protein 3.5g 7 %
Sugars 37.7g
Vitamin A 2 %
Vitamin C 2 %
Calcium 15 %
Iron 6 %
** Thiamin 9 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 5 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.