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If you love easy, tropical desserts that feel like a little vacation in every bite, this piña colada cake is going to be right up your alley. It’s soft, ultra moist, and packed with pineapple and coconut flavor in the easiest way possible.
This recipe works so well because it keeps things simple (hello, cake mix shortcut!) while still delivering big flavor. The crushed pineapple (juice and all!) creates an incredibly tender crumb, while the coconut and optional rum bring that classic piña colada taste. It’s everything you love about the cocktail—just in cake form.
If you love easy, tropical-inspired cakes like this, be sure to try my Coconut Cake, Pineapple Upside Down Cake, and Strawberry Sheet Cake next. And if you’d like even more crowd-pleasing desserts, be sure to browse my full Cake Recipes collection.
Let’s head to the kitchen and start baking!
✨ Before You Begin
⭐ This is a one-bowl, no-mixer cake. A spatula is all you need—keep it simple and gentle.
⭐ Use the full can of pineapple (juice included). This is key to the cake’s ultra-moist texture.
⭐ Do not follow the cake mix box directions. You’re using the mix as an ingredient, not making it traditionally.
Pina Colada Cake Ingredients + Key Notes
Cake mix: This forms the base of the recipe. Do not prepare it according to the package—just use the dry mix.
Crushed pineapple (with juice): Use the entire can, undrained. This provides both flavor and moisture.
Rum (optional): Adds that classic piña colada flavor. You can substitute rum extract or vanilla extract if preferred.
How to Make Pina Colada Cake
Mix. In a large bowl, stir together the cake mix and the entire can of crushed pineapple (juice included) just until combined.
Spread. Pour into a greased 9×13-inch baking dish and spread evenly.
Bake. Bake at 350°F for about 30 minutes, or until the center is set and a toothpick comes out clean.
Cool. Let cool before adding toppings or serving.
⭐ Pro Tips
⭐ Don’t overmix
Stir just until combined. Overmixing can make the cake dense and rubbery.
⭐ Use a spatula
This batter is best mixed gently by hand—no mixer needed.
⭐ Watch the bake time
Check around 30 minutes. Overbaking will dry it out.
⚠️ Common Mistakes to Avoid
- Overmixing the batter → tough texture
- Draining the pineapple → dry cake
- Following cake mix box directions → wrong consistency
- Overbaking → loss of moisture
Recipe Variations
This easy piña colada cake is delicious as-is, but here are a few simple ways to switch things up.
Can I Make This a Poke Cake?
Yes! For an extra-moist version, bake the cake, then poke holes all over the top while it’s still warm. Pour coconut milk or cream of coconut over the cake and let it soak in before adding toppings.
Can I Make This Without Alcohol?
Absolutely. The cake is delicious without rum. For a similar flavor, use rum extract, or substitute vanilla extract for a softer flavor.
Can I Make This a Layer Cake?
You can bake the batter in round pans instead of a 9×13 dish. Adjust bake time slightly and add frosting between layers for a more traditional presentation.
Can I Turn This Into Cupcakes?
Yes! Divide into lined muffin tins and bake until set. Perfect for parties or portioned desserts.
Can I Add More Coconut Flavor?
Add shredded coconut to the batter or use coconut extract. Toasted coconut on top adds great texture and flavor.
Can I Make This a Sheet Cake?
This recipe already is a sheet cake! Baking it in a 9×13 pan makes it easy, casual, and perfect for feeding a crowd.
Piña Colada Cake vs Poke Cake
A traditional piña colada poke cake is soaked after baking, making it extra soft and saturated.
This version builds moisture directly into the batter using pineapple and juice, so you still get a tender, moist cake without needing an extra soaking step.
Storing + Make-Ahead + Freezing
Storing
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Make-Ahead
This cake tastes even better the next day as the flavors develop.
Freezing
Freeze (without toppings) for up to 2 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
◆ Do I really not add the ingredients listed on the cake mix box?
Correct. You are only using the dry cake mix as part of this recipe. Adding the box ingredients will change the texture and consistency.
◆ Can I use fresh pineapple instead of canned?
Canned crushed pineapple with juice works best for consistent moisture and texture. Fresh pineapple can be used, but results may vary.
◆ Does this cake taste strongly like coconut?
It has a light coconut flavor. You can increase it by adding coconut extract or shredded coconut.
◆ Can I make this ahead for a party?
Yes! It’s actually better the next day, making it perfect for entertaining.
💗 Tried This Recipe?
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Pina Colada Cake
Ingredients
- 1 box angel food cake mix
- 1 (20-ounce) can crushed pineapple Including It's Juice
- 1 cup sweetened shredded coconut divided
- 3-4 tablespoons dark rum divided
- 1 container creamy vanilla frosting
- 1 cup pineapple chunks optional
- 1 cup cherries optional
Instructions
- Preheat the oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large bowl, mix cake mix, crushed pineapple and it's juice, 1/2 cup coconut, and 2-3 tablespoons dark rum until well combined.
- Pour batter into prepared baking dish and bake in preheated oven 28-35 minutes or until the top is golden brown.
- Mix 1 tablespoons dark rum in a small bowl with 1 tablespoon of water. When cake comes out of the over apply the rum and water mixture to the top of the cake with a pastry brush.
- Allow cake to cool completely and frost with the prepared frosting then sprinkle the top evenly with 1/2 cup coconut. Garnish, if desired, with pieces of pineapple and maraschino cherries.
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Nutrition
I’m not seeing the recipe. Your comments, recipe notes and photos are all there.
something is wrong with your print friendly – it printed out 11 pages for this recipe – ouch!!
Oh Grandma Wayne I’ so sorry! My tech people will hopefully get it fixed first thing Monday. There seems to be a glitch with WordPress and my site! Again, sorry!!!
Can you use white rum instead of dark rum?
Hey Sharon, yes you can but it will change the flavor.