Pina Colada Cake Recipes
Enjoy the flavor of pineapple and coconut in a scrumptious cake. This page contains pina colada cake recipes.
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This cake is an old favorite with a new twist.
- 1/4 cup butter
- 1 cup light brown sugar packed
- 1 cup shredded coconut
- 1 (20 oz.) can pineapple slices in juice, drained, reserve 2 Tbsp. of juice
- 1 box vanilla cake mix
- 1 (3 oz.) pkg. of instant vanilla pudding
- 1 cup coconut milk (not cream of coconut) or 3/4 cup coconut milk (not cream of coconut) and 1/4 cup of light rum
- 1/2 cup vegetable oil
- 4 eggs, beaten
- 8 maraschino cherries
- Heat oven to 350 degrees F.
- Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
- Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place. Add 1 cherry to each pineapple slice.
- In large bowl, place cake mix, reserved 2 tbsp. of pineapple juice, the coconut milk, the rum (if using), oil, and eggs. Stir about 2 minutes or until well combined and batter is smooth.
- Stir in the instant vanilla pudding. Let stand 2 minutes; stir again.
- Pour batter into pan, spreading evenly.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean.
- Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake.
- Remove baking dish; cool 30 minutes before serving.
- Serve with whipped cream or a dip of ice cream. If there is any left, store in refrigerator.
TIP: Try replacing the pineapples with peach halves, coconut with chopped pecans, and coconut coconut milk with peach juice for a whole new taste!
Servings: 8 - 10
Prep Time: 10 minutes Minutes
Cooking Time: 40 - 45 minutes Minutes
By Linda from Brooklyn Park, MD
April 25, 20050 found this helpful
- 1 1/4 cup packed dark brown sugar
- 6 Tbsp. butter or margarine, at room temp
- 2 tsp. ground cinnamon
- 1 pkg. pineapple cake mix, preferably Duncan Hines
- 1/2 cup sweetened, flaked coconut, chopped
- 1 can crushed pineapple, well drained
- 3 cans vanilla frosting
Preheat oven to 350 degrees. Coat 2 (9 inch) round cake pans with cooking spray. Line bottom of each pan with parchment paper; coat with cooking spray. In bowl combine sugar, butter and 1 tsp. cinnamon. Divide mixture in half. Press each half over bottom of each pan to within 2 inches of edge. Refrigerate until ready to use. Prepare cake mix according to package directions; stir in coconut. Spoon batter evenly over sugar layer in each pan. Bake 24-30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 15 minutes. Remove from pans. Remove parchment paper. Cool layers, sugar side up, on racks. Stir remaining cinnamon into frosting. Place on cake layer, sugar side up, on plate. Spread with 1 cup frosting. Top with crushed pineapple to within 1/2 inch of edge of frosting. Top with remaining cake layer, sugar side down. Spread top and side of cake with remaining frosting.
- 1 2-layer yellow or white cake mix
- 1 can cream of coconut
- 1 14-oz. sweetened condensed milk
- 8 oz. of whipped topping
Preheat oven to 350 degrees F. Prepare cake mix using package instructions. Pour into greased 9x13 inch cake pan. Bake for 30 minutes or until cake is done. Pierce holes in cake with handle of wooden spoon. Pour cream of coconut and sweetened condensed milk over cake. Cover with foil while hot. Store in refrigerator. Spread with whipped topping just before serving.
Source: A friend Jane
By Raymonde from North Bay, Ontario