Best Ever Pina Colada Cake Recipes

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PINA COLADA CAKE



Pina Colada Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Basic Vanilla Cake, baked and cooled, recipe follows
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
  • Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

PIñA COLADA CAKE



Piña Colada Cake image

This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
  • Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
  • Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g

PINA COLADA CAKE



Pina Colada Cake image

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. -Stephanie McShan, Apopka, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 ounces) crushed pineapple, undrained
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING:
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted sweetened shredded coconut, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.

Nutrition Facts : Calories 868 calories, Fat 36g fat (22g saturated fat), Cholesterol 199mg cholesterol, Sodium 344mg sodium, Carbohydrate 129g carbohydrate (101g sugars, Fiber 1g fiber), Protein 7g protein.

PERFECT PINA COLADA CAKE



Perfect Pina Colada Cake image

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

Provided by Boca Pat

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 package white cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup rum
1/4 cup oil
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1/3 cup rum
1 (9 ounce) container Cool Whip
1 cup flaked coconut

Steps:

  • Preheat oven to 350 Degrees.
  • Blend all cake ingredients in large bowl.
  • Beat 4 minutes at med.
  • speed of electric mixer.
  • Pour into two greased 9" layer pans.
  • Bake for 25 to 30 minutes.
  • Remove and cool.
  • Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
  • Beat until well blended.
  • Fold in whipped topping.
  • Sprinkle coconut on cake after frosting.

Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6

PINA COLADA RUM CAKE



Pina Colada Rum Cake image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
  • In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
  • Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
  • Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

BEST PINA COLADA CAKE



Best Pina Colada Cake image

Ran across this recipe a few years ago I believe in the news paper. Have prepared it at least 20 times with every one loving it.

Provided by Robert Finney

Categories     Cakes

Time 15m

Number Of Ingredients 9

FROSTING
8 oz cool whip
1 c coconut, flaked
20 oz pineapple crushed-drained-juice reserved
CAKE
1 box yellow cake mix - i prefer duncan hines
GLAZE
1 can(s) sweetened condensed milk
1 can(s) coconut cream

Steps:

  • 1. Prepare the frosting by draining the crushed pineapple (reserving the juice) and combining with the cool whip and the coconut(I prefer Bakers Angel Flake) Put in the Fridge.
  • 2. Prepare the glaze by combining the cream of coconut with the sweetened condensed milk in a 4 cup glass measuring container or any other container that you can drizzle out of. NOTE: Cream of coconut is not coconut milk and can be found where other mixed drink mixes are located in your store.
  • 3. Prepare the cake according to the box directions replacing up to 1 cup of water with the reserved pineapple juice and bake in a greased or sprayed 9x13 dish according to the box times for your type of pan.
  • 4. When the cake is done (clean tooth pick deal)poke holes all over(I use the blunt end of a wooden skewer) Drizzle with the glaze starting in the middle and working to the edges and ends stopping occasionally to prevent it from collecting at the sides. When cake is cool spread the whipped topping mixture over the top and refrigerate for at least 6 hrs before serving. Cake is better the next day and keeps up to 10 days if kept covered and refrigerated.

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Top Asked Questions

Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes. Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk.
Freeze the pineapple cubes for at least 3 to 4 hours. Once the pineapple is frozen, you're ready to make piña coladas, so get your blender ready! Place 3 cups of the frozen pineapple cubes in the blender followed by the ice, rum, cream of coconut, and unsweetened coconut milk. Purée until smooth, about a minute.
Pina Colada Recipe. Ingredients: Method: Add the coconut cream, pineapple juice, rum and crushed ice to a blender. If you don’t have a blender you can use a cocktail shaker instead. Blend or shake very well until the mixture is completely silky smooth. Pour the mixture into a chilled glass.
Instructions for the Pina Colada Cream Cheese Frosting: Add the butter to the mixing bowl and beat until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the rum and coconut extracts. Slowly add the powdered sugar, beating until smooth.

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