Pina Colada Cake

Pina Colada Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg yellow cake mix

  • 1 3/3

    /4 oz pkg instant vanilla pudding and pie filling

  • 1

    15oz can coconut lopez cream of coconut

  • 1

    C plus 2 T rum

  • 4


  • 1

    8oz can crushed pineapple in juice, well drained

  • Whipped cream

  • Pineapple slices

  • Maraschino cherries

  • Toasted coconut for garnish


Preheat oven to 350 degrees, in large bowl combine cake mix, pudding, 1 cup cream of coconut, 1 C oil and eggs. Beat on medium 2 minutes. Stir in pineapple. Put into well greased and floured 10 inch tube pan. Bake 50-60 minutes. Cool slightly. Remove from pan. With knife poke holes about 1 inch apart in cake, almost to bottom. Combine remaining of coconut and rum, pour over cake. Chill thoroughly, garnish and store in refrigerator. Make on 10 inch cake. Note: If cake mix with pudding is used omit the pudding.


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