As cake recipes go, it doesn’t get any easier than this pina colada cake recipe! The classic pina colada flavors stand out perfectly in this sheet cake. Fruit cake recipes are extra delicious because of the added moisture and flavors from the fruit. It’s time for a taste of the islands!
This recipe was given to me by my darling friend Mary! It has been passed around and shared through neighbors and friends for at least a decade. It’s super, super easy-peasy to put together! Moist beyond belief, tender, filled with luscious fruit and coconut.
If this recipe has you hankering for more super simple, super delicious tropical cakes, try pineapple sunshine cake and pineapple sheet cake! They’re both so easy to make and are always a hit!
Let’s head to the kitchen and start baking!
What I Love About This Recipe
What’s so great about this cake- besides everything? Let me see if I can be a little more specific!
- The true pina colada taste
- So moist
- 3 ingredients in the cake
- Dump, stir, and bake- EASY!
How To Make Pina Colada Cake Recipe
To assemble the cake, combine the pineapple, cake mix, coconut, and rum. Pour into a baking dish and bake. Brush the cake with a mixture of rum and water. For the frosting, combine prepared vanilla frosting with rum and spread over the cooled cake.
Top with the remaining coconut and add pineapple chunks and maraschino cherries as desired.
Don’t over mix – Stir the cake mix and the pineapple and juice together just until the cake mix is incorporated. No need for a mixer. Just stir with a spatula and spread into the pan. If you over-mix, the cake becomes tough and rubbery.
Baking time – I bake this cake in a 9X13 inch Pyrex baking dish and it’s perfectly done in 30 minutes in my oven.
The Perfect Pina Colada Cake Ingredient Notes
Rum – This recipe tastes amazing without the rum. However, if you want true pina colada flavor, you’ll go with the rum! It’s quite easy to adjust to your taste. You can also use rum extract if you want the taste without the alcohol. Vanilla extract works quite well too!
Pineapple – Make sure you don’t drain the crushed pineapple. Just dump the whole can, fruit, and all the juice, in the bowl.
Cake Mix – The cake mix is like an ingredient in this recipe. Do not follow the instructions on the box or add the ingredient that the box calls for.
Be sure to store this cake in a well-sealed container to maintain its moisture.
Can You Freeze This?
This cake freezes well. If you’re planning ahead, I suggest holding off on the frosting until you’re ready to serve.
Thaw the cake overnight and frost just before serving. You can also freeze frosted. I suggest freezing the frosted cake uncovered for a couple of hours to solidify the frosting before wrapping. Use good freezing techniques for freezing your cake by allowing it to cool completely and wrapping it well to prevent drying out.
Generally, cakes can be frozen up to 4 months.
Make Ahead Tips
This cake will hold well for several days. I like to serve it as fresh as I can because of the moistness of the cake.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, this cake will hold for 7 days.
This recipe is simply delicious the way it is, but here are some ideas on variations.
Can I Use Baileys Instead Of Pina Colada?
Baileys has a lovely, mild taste and would definitely compliment the coconut and pineapple. For Baileys fans, try Irish Cream Cake and baileys poke cake. They’re easy, creamy, and delish!
Can I Add Rum Only?
To showcase rum flavor, try rum cake and Bacardi rum cake. They both bring the bold flavor of rum front and center in a moist, decadent cake.
What Other Cakes Can I Make With Alcohol?
Alcohol in cake is a tasty way to add flavor and moisture. From beer cake to whiskey cake, spirits are a popular twist. One of my personal favorites is limoncello cake with its bright flavor and moist, tender texture.
Can This Be A Coffee Cake?
Dense, moist coffee cake and a cup of joe… Am I in heaven? There are so many varieties- peach coffee cake, blueberry coffee cake, or banana coffee cake, to name a few. I love them all!
What Other Cake Recipes Can I Cook With My Leftover/Excess Shredded Coconut?
It would be a shame to let good coconut go to waste while there are so many fantastic ways to use it. A classic coconut cake or coconut cupcakes come to mind. For a real coconut treat, try an indulgent coconut cream cake!
Pina Colada Cake
- 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
- 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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More Fruit Cake Recipes
Fruit cake recipes are so much fun with their fruity flavors and pretty presentations. Here are some to try!
- Key Lime Pound Cake – a sweet-tart taste of key lime in a decadent cake
- Lemon Zucchini Cake – lemony flavor and moist texture
- Harvey Wallbanger Cake– All the flavors of the classic cocktail
- Mandarin Orange Cake – intense orange flavor
- Dundee Cake – dense, decadent, and delicious- straight from Scotland!
This Pina Colada Cake is sure to turn heads wherever you serve it! The light tropical flavors are perfectly balanced, and you can’t find an easier cake to make! Be sure to let me know what you think of it!
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!!!
Sharon Killion says
Can you use white rum instead of dark rum?
Hey Sharon, yes you can but it will change the flavor.