Pina Colada Sheet Cake

Pina Colada Sheet Cake~A delicious, incredibly moist, delicious cake flavored with pineapple, coconut and dark rum!
Course Dessert
Cuisine American
Keyword Pina Colada Sheet Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 -18
Calories 198kcal
Author Kathleen


  • 1 Box Angel Food Cake Mix
  • 1-20 Ounce Can- Crushed Pineapple Including It's Juice
  • 1 Cup~Divided Sweetened Shredded Coconut
  • 3-4 Tablespoons Divided Dark Rum
  • 1 Can 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.


Calories: 198kcal | Carbohydrates: 44g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 299mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 30IU | Vitamin C: 5.4mg | Calcium: 103mg | Iron: 1mg