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Pina Colada Cake
This festive Pina Colada Cake captures the essence of the tropical cocktail in a moist and rich dessert. Made with white cake mix, rum, pineapple juice, and coconut, it delivers the sunny flavors of the islands in every bite. The fluffy pineapple-rum frosting adds a creamy tang that perfectly complements the cake’s tropical notes. This cake is often made for summer gatherings, potlucks, or as a vibrant alternative to traditional layer cakes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 385 kcal

Ingredients
  

Cake:

  • 1 pkg white cake mix
  • 3 oz vanilla custard pudding mix (1 pkg)
  • 4 eggs
  • ¾ cup pineapple juice
  • ⅓ cup dark rum
  • ¼ cup vegetable oil
  • 1 cup flaked coconut

Frosting:

  • 8 oz crushed pineapple with juice
  • 1 pkg vanilla custard pudding mix
  • ⅓ cup rum
  • 9 oz Cool Whip ( or other whipped topping)

Instructions
 

Step 1: Prepare the Cake Batter

  • In a large bowl, combine cake mix, custard pudding mix, eggs, pineapple juice, rum, and oil.
  • Beat until smooth and well blended.

Step 2: Add Coconut

  • Fold in flaked coconut.

Step 3: Bake

  • Pour into two greased 9-inch layer pans or one 10-inch tube pan.
  • Bake at 350°F for 30–35 minutes for layer pans or 40–45 minutes for tube pan.
  • Remove from oven and let cool completely.

Step 4: Make the Frosting

  • In a medium bowl, mix crushed pineapple (with juice) and pudding mix.
  • Add rum and beat until well blended.
  • Fold in Cool Whip until smooth and fluffy.

Step 5: Frost and Decorate

  • Frost cooled cake with pineapple-rum topping.
  • Sprinkle additional flaked coconut on top, if desired.

Tips

  • Substitute pineapple juice for the water as noted on the card for extra flavor
  • Toast the coconut before sprinkling on top for deeper flavor
  • Omit rum for a family-friendly version; replace with pineapple juice
  • Chill the frosted cake for at least 1 hour for best texture
  • Use a tube pan for a more dramatic presentation
  • Add maraschino cherries for a classic piña colada garnish
  • Light whipped topping can replace Cool Whip if desired
  • Make the cake layers a day ahead and frost before serving

Nutrition

Calories: 385kcalCarbohydrates: 45gProtein: 4.5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 78mgSodium: 340mgPotassium: 165mgFiber: 2gSugar: 32gVitamin A: 420IUVitamin C: 6mgCalcium: 95mgIron: 1.4mg
Keyword coconut cake, party cake, pina colada, pineapple dessert, retro dessert, rum cake, vintage baking
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