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