Easy Pina Colada Cake
A moist, tropical-flavored cake featuring coconut, pineapple, and rum, perfect for celebrations or dessert lovers seeking a delicious, easy-to-make treat with a hint of vacation flair.
Ingredients
Instructions
- Preheat oven to 350° F.
- In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding, 1/2 cup of cream of coconut, 1/2 cup of rum, vegetable oil, and eggs.
- Beat on medium speed for two minutes.
- Stir in the drained crushed pineapple.
- Pour the batter into a well-greased and floured 10-inch bundt or tube pan.
- Bake for 50 to 55 minutes, then cool for 10 minutes.
- Remove the cake from the pan.
- Poke holes about 1 inch apart in the cake with a table knife or skewer, going almost to the bottom.
- Combine the remaining cream of coconut and remaining 2 tablespoons of rum.
- Slowly spoon this mixture over the holes in the cake.
- Store the cake in the refrigerator.
- Garnish with whipped cream, pineapple chunks, maraschino cherries, and/or toasted almonds as desired.
Nutrition & Diet Analysis (per serving)
432
kcal
22% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).