Bring the tropical flavors of a classic Pina Colada cocktail to your dessert table with this easy, crowd-pleasing cake.
Loaded with juicy pineapple, creamy coconut, and a hint of rum extract, it’s rich in fiber, packed with good fats from coconut, and surprisingly light on saturated fat.
Perfect for quick weeknight baking or effortless meal prep for gatherings.
Quick and Delicious Pina Colada Cake
Equipment
- 1 × 9×13-inch baking dish
- 1 × large mixing bowl or stand mixer bowl
- 1 × hand mixer or stand mixer
- 1 × wire cooling rack
- 1 × fork (for poking holes)
- 1 × offset spatula (for frosting)
Ingredients
Cake
- 15.25 ounces cake mix white, yellow, or vanilla
- 1 cup crushed pineapple with juice
- ½ cup vegetable oil or canola oil
- 3 large eggs room temperature
Pina Colada Filling
- 15 ounces cream of coconut or sweetened condensed milk
- ½ cup pineapple juice
- 2 teaspoons rum extract
Frosting
- 3.4 ounces instant coconut cream pudding mix vanilla or French vanilla
- 1 cup whole milk
- 8 ounces whipped topping
- ½ cup crushed pineapple well drained
- ⅔ cup toasted coconut optional, for garnish
Instructions
- Prepare the Baking Dish: Start by preheating your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the batter. Lightly spray a 9×13-inch baking dish with nonstick cooking spray, making sure to coat all edges and corners. This will prevent the cake from sticking and make clean-up easier. Set the dish aside while you mix the batter.
- Mix the Cake Batter: In a large mixing bowl—or the bowl of a stand mixer—combine the cake mix, crushed pineapple (including juice), vegetable oil, and room-temperature eggs. Begin mixing on low speed for about 30 seconds to incorporate the ingredients evenly without splattering. Then, increase the speed to medium and continue mixing for 2–3 minutes until the batter is smooth, thick, and creamy. The pineapple adds natural moisture and flavor, creating a soft, tender crumb.
- Pour and Smooth the Batter: Transfer the prepared cake batter into the greased 9×13-inch baking dish. Using a spatula, spread the batter evenly to ensure it bakes uniformly. Smooth the top gently so the cake rises evenly and forms a flat surface—perfect for adding the filling and frosting later.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean.Avoid opening the oven too early, as this can cause the cake to sink. While the cake is baking, prepare your Pina Colada filling. Once done, remove the cake from the oven and let it cool on a wire rack for 30 minutes to reach room temperature.
- Poke Holes for Filling: Once the cake has cooled slightly, use a fork to gently poke holes all over the surface. Space the holes evenly to allow the Pina Colada filling to seep in fully. Be careful not to crumble the cake’s top layer; gentle, uniform poking ensures the liquid is absorbed throughout without breaking the structure.
- Prepare the Pina Colada Filling: In a medium mixing bowl, whisk together the cream of coconut, pineapple juice, and rum extract until smooth and well combined. This tropical mixture adds a moist, flavorful layer that transforms the cake into a true Pina Colada experience.
- Soak the Cake with Filling: Slowly pour the filling evenly over the top of the cake, allowing it to seep into the holes you created. Pour gradually to avoid overflowing and ensure even absorption. Let the cake rest for 20–30 minutes, or until the liquid is fully absorbed, and the cake has completely cooled. The cake should be moist but not soggy.
- Prepare the Coconut Frosting: In a large mixing bowl, combine the instant coconut cream pudding mix and whole milk. Whisk continuously for 2 minutes or until the mixture thickens. Gently fold in the whipped topping until fully incorporated, creating a smooth, creamy frosting. Finally, fold in the well-drained crushed pineapple, distributing it evenly throughout the frosting for added flavor and texture.
- Frost the Cake: Using an offset spatula, gently spread the frosting over the cooled, soaked cake. Smooth it evenly across the surface, taking care to maintain a neat layer. This frosting adds a light, creamy contrast to the sweet, tropical cake beneath. If desired, sprinkle the top with toasted coconut for added texture and visual appeal.
- Serve and Enjoy: Cut the cake into squares using a sharp knife. Serve immediately for a fresh, tropical dessert, or store as needed. The cake is perfect for parties, family gatherings, or even as a make-ahead treat for busy days. Refrigerate leftovers in an airtight container for up to 4 days, or freeze slices for up to 3 months for convenient dessert portions.
Notes
- Use a 9×13-inch pan with straight sides for even baking and easy soaking of the filling.
- Make sure eggs are at room temperature to achieve a moist, uniform cake batter.
- Do not drain the pineapple for the cake batter; the juice helps keep the cake tender.
- For best results, use cream of coconut rather than coconut milk—it provides sweetness and richness.
- Toasted coconut adds flavor and crunch but is optional for garnish.
- Folding the pineapple gently into the frosting prevents overmixing, keeping the texture light and fluffy.
- Poke holes evenly and carefully to avoid crumbling the cake’s top layer.
Chef’s Secrets for Perfect Cake
To elevate this Pina Colada Cake, start by fully chilling the cream of coconut before mixing—it helps the filling absorb evenly into the cake without making it soggy.
Use an offset spatula for frosting to create a smooth, professional-looking finish.
For extra tropical flavor, try adding a few drops of coconut extract to the frosting.
Avoid overbaking; a moist cake is essential for soaking up the filling.
Serving Suggestions for Maximum Enjoyment
Serve this tropical cake chilled or at room temperature, cut into generous squares.
It pairs beautifully with fresh fruit like sliced pineapple, mango, or berries for a vibrant presentation.
For an indulgent touch, add a dollop of whipped cream or a sprinkle of toasted coconut on top.
This cake works well as a centerpiece dessert for summer parties, birthdays, or casual family gatherings.
Storage Tips for Longevity
Refrigerate leftovers in an airtight container for up to 4 days to keep the cake moist and flavorful.
If you want to enjoy it later, freeze individual slices in freezer-safe containers for up to 3 months.
Thaw slices in the refrigerator for a few hours before serving.
Avoid leaving the cake out at room temperature for extended periods due to the creamy filling and frosting.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Absolutely! You can bake and soak the cake a day in advance, then frost it right before serving. The flavors will meld beautifully overnight, making it even more delicious.
2. Can I substitute the cream of coconut?
Yes, sweetened condensed milk can be used as a substitute, though the flavor will be slightly different. The cream of coconut provides both sweetness and the classic tropical taste.
3. Can I use another type of cake mix?
You can use white, yellow, or vanilla cake mix—each will yield a moist and flavorful result. Avoid chocolate or heavily flavored mixes, as they may clash with the tropical theme.
4. How do I keep the cake from getting soggy?
Be sure to pour the filling slowly and evenly, allowing the cake to absorb it gradually. Also, ensure the cake has cooled before adding the frosting to prevent it from becoming too wet.
5. Can I make this cake gluten-free?
Yes! Use a gluten-free cake mix and ensure all other ingredients are gluten-free certified. The texture may differ slightly, but the tropical flavor will remain just as delicious.
