Pina Colada Cake Recipe

You can enjoy a taste of the tropics without having to leave your own home with this pina colada cake recipe. Having all the flavors of the popular cocktail, this dessert is perfect for parties or luaus, any time of the year.

A cake mix recipe, this cake is very easy to make. Super moist, it stays moist to the very last piece.

While this recipe calls for pineapple cake mix, white cake mix works just fine. If coconut cream pudding mix is not available, substitute vanilla pudding mix.

Be sure to use cream of coconut, not coconut milk. If you are not familiar with cream of coconut, you can find it in the wine or liquor aisles at grocery stores.

An easy cake recipe for an adult cake, if you want to make a kid friendly cake or don’t want to use alcohol, substitute pineapple juice for the rum.

If you don’t have a Bundt or tube pan, you can use a 9 x 13 x 2-inch baking pan for this pina colada cake. Just reduce the baking time to 35 to 40 minutes.

Pina Colada Cake Recipe


  • 1 package (18.25 ounces) pineapple cake mix
  • 1 package (3.5 ounces) instant coconut cream pudding mix
  • 1 can (14 ounces) cream of coconut
  • 1/2 cup rum
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1/2 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 tablespoons rum
  • Whipped cream or topping, optional
  • Additional coconut for garnish, optional


1. Preheat oven to 350 degrees F. Grease and flour a 10- inch Bundt or tube pan.

2. In a large mixing bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in 1/2 cup coconut and pineapple. Pour into prepared pan.

3. Bake for 50 to 55 minutes. Remove from oven and let cool for 10 minutes. Remove from pan and place on a serving plate. With a chop stick or skewer, poke holes in warm cake, about 1 inch apart going almost to the bottom of the cake.

4. Combine remaining cream of coconut and 2 tablespoons of rum. Slowly spoon the mixture evenly over the cake. Chill thoroughly. To serve, top slices of cake with whipped cream and sprinkle with additional coconut, if desired. Store any leftover cake in the refrigerator.

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