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.
Tips & Substitutions
For a richer flavor, consider using dark rum instead of light rum. If you don’t have cream of coconut, you can substitute it with a mix of coconut milk and sugar. Be sure to thoroughly beat the batter for the full two minutes to ensure a light and fluffy cake. Adding drained crushed pineapple enhances the tropical taste, so don’t skip this step.
Serving Suggestions
This Easy Pina Colada Cake is delightful when garnished with whipped cream, fresh pineapple chunks, and maraschino cherries. It pairs beautifully with a tropical fruit salad or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside a refreshing cocktail or mocktail, enhancing the tropical theme.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to five days. This cake stays moist thanks to the cream of coconut. If you want to enjoy it warm, you can reheat individual slices in the microwave for about 15-20 seconds, but be careful not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pina Colada Cake contains roughly 129 calories, with 1g protein, 16g carbohydrates, and 5g fat.
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).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just be sure to store it in the refrigerator after it has cooled completely. This allows the flavors to meld beautifully, making it even more delicious when served.
Can I make this recipe without rum?
Yes, you can easily omit the rum if you prefer a non-alcoholic version. Substitute the rum with additional coconut milk or pineapple juice for flavor. The cake will still be delicious and maintain its tropical essence.
What should I serve with this cake?
This cake is perfect for summer gatherings and pairs well with tropical-themed sides. Consider serving it with a refreshing Waldorf Dip or a light salad to balance the sweetness. For dessert lovers, it complements Peanut Brownies beautifully.
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).