Best 9 Pina Colada In A Cake Recipes

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**Indulge in Tropical Bliss: A Culinary Journey through Pina Colada Cake Delights**

Escape to a tropical paradise with every bite of our tantalizing Pina Colada Cake. This delectable dessert seamlessly blends the classic flavors of pineapple, coconut, and rum into a symphony of taste. Dive into our curated collection of Pina Colada cake recipes, each offering a unique twist on this timeless classic. From the simplicity of a one-bowl cake to the elegance of a multi-layered masterpiece, our recipes cater to bakers of all skill levels. As you embark on this culinary adventure, you'll discover an array of flavor combinations and textures that will transport you to a tropical oasis.

Let's cook with our recipes!

PINA COLADA CAKE



Pina Colada Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Basic Vanilla Cake, baked and cooled, recipe follows
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
  • Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

PERFECT PINA COLADA CAKE



Perfect Pina Colada Cake image

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

Provided by Boca Pat

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 package white cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup rum
1/4 cup oil
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1/3 cup rum
1 (9 ounce) container Cool Whip
1 cup flaked coconut

Steps:

  • Preheat oven to 350 Degrees.
  • Blend all cake ingredients in large bowl.
  • Beat 4 minutes at med.
  • speed of electric mixer.
  • Pour into two greased 9" layer pans.
  • Bake for 25 to 30 minutes.
  • Remove and cool.
  • Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
  • Beat until well blended.
  • Fold in whipped topping.
  • Sprinkle coconut on cake after frosting.

Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6

PINA COLADA CAKE



Pina Colada Cake image

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. -Stephanie McShan, Apopka, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 ounces) crushed pineapple, undrained
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING:
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted sweetened shredded coconut, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.

Nutrition Facts : Calories 868 calories, Fat 36g fat (22g saturated fat), Cholesterol 199mg cholesterol, Sodium 344mg sodium, Carbohydrate 129g carbohydrate (101g sugars, Fiber 1g fiber), Protein 7g protein.

EASY PINA COLADA CAKE



Easy Pina Colada Cake image

Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 4

1 box Betty Crocker™ white angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz Cool Whip fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut

Steps:

  • Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
  • In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
  • Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
  • Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

AWESOME PINA COLADA CAKE



Awesome Pina Colada Cake image

No fake cake mix here. It's the real stuff and it tastes sinful.

Provided by Jenny Saunders

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
1 cup crushed pineapple
2 eggs
1 teaspoon baking soda
1 pinch salt
1 cup white sugar
1 (5 ounce) can evaporated milk
½ cup butter
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix flour, 2 cups white sugar, pineapple, eggs, baking soda, and salt together in a bowl until evenly combined; pour into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
  • Combine 1 cup sugar, evaporated milk, and butter together in a saucepan; bring to a boil. Boil mixture for 1 minute; stir in coconut. Pour mixture evenly over hot cake.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 73.7 g, Cholesterol 54.7 mg, Fat 11.3 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 201.6 mg, Sugar 56.7 g

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
  • Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
  • Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

PIñA COLADA CAKE



Piña Colada Cake image

This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
  • Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
  • Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g

PINA COLADA CAKE RECIPE



Pina Colada Cake Recipe image

We have always loved the flavor combination of coconut and pineapple. Our Pina Colada Cake brings out those flavors in every delicious bite.

Provided by Contributor

Categories     Dessert

Time 1h45m

Number Of Ingredients 10

15.25 ounces yellow cake mix (1 box)
1 cup water ((called for on box))
3 eggs ((called for on box))
½ cup vegetable oil ((called for on box))
15 ounces crushed pineapple (1 can, (drain and reserve juice))
14 ounces sweetened condensed milk (1 can)
8 ounces cream of coconut
1½ cups shredded sweetened coconut
2 cups whipping cream
½ cup powdered sugar

Steps:

  • Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
  • Make the yellow cake according to directions on the box.
  • When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
  • Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
  • Spoon the mixture over the top of the cake trying to pour it into the holes.
  • Let the cake cool completely.
  • Top the cake with the well drained crushed pineapple.
  • In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
  • Spread carefully over the crushed pineapple.
  • Top with shredded coconut.
  • Store in the fridge until ready to serve.

Nutrition Facts : Calories 369 kcal, Carbohydrate 34 g, Protein 5 g, Fat 25 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 6 g, ServingSize 1 serving

PINA COLADA DUMP CAKE



Pina Colada Dump Cake image

I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

1/3 cup coarsely chopped macadamia nuts
1/2 cup sweetened shredded coconut
1 can (20 ounces) crushed pineapple, undrained
1/3 cup white rum
1 package white cake mix (regular size)
1/2 cup butter, melted
1/2 cup warm water
Whipped cream and maraschino cherries, optional

Steps:

  • Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Use fresh pineapple and coconut cream for the best flavor.
  • Chill the cake for at least 30 minutes before serving to allow the flavors to develop.
  • Garnish the cake with pineapple wedges, coconut flakes, or a maraschino cherry for a festive touch.
  • For a boozy version of the cake, add 1/4 cup of rum to the batter.
  • If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.

Conclusion:

This Pina Colada Cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist and flavorful, with a sweet and tangy pineapple filling. The coconut cream glaze adds a rich and creamy flavor to the cake. This cake is sure to be a hit with everyone who tries it.

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