Pina Colada Pineapple Cakes Recipes

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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.

PINA COLADA ICEBOX CAKE



Pina Colada Icebox Cake image

This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon rum extract
1 can (13.66 ounces) coconut milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 container (8 ounces) frozen whipped topping, thawed
15 whole graham crackers
1 can (20 ounces) crushed pineapple, drained
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.

Nutrition Facts : Calories 377 calories, Fat 20g fat (15g saturated fat), Cholesterol 19mg cholesterol, Sodium 259mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

PIñA COLADA UPSIDE-DOWN CAKE



Piña Colada Upside-Down Cake image

Take a trip to the islands courtesy of our pina-colada-infused yellow cake complemented with the sweetness of coconut. (For the over-21 crowd, add a shot of coconut rum.)

Provided by By Sarah Caron

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 8

1/4 cup unsalted butter
1 cup packed light brown sugar
1 cup shredded coconut
1 can (20 oz) pineapple slices in juice, drained, 2 tablespoons juice reserved
1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 cup reduced-fat (lite) coconut milk (not cream of coconut)
1/2 cup olive oil
3 eggs

Steps:

  • Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
  • Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
  • In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
  • Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

TRES LECHES PINA COLADA CAKE



Tres Leches Pina Colada Cake image

This easy cake is made in the style of a tres leches cake but with pina colada flavor.

Provided by Isabel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) box yellow cake mix without pudding
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
1 (8 ounce) can crushed pineapple
1 (15 ounce) can cream of coconut
1 cup milk
1 cup heavy whipping cream
¼ cup white sugar
1 tablespoon toasted flaked coconut, or as desired

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Stir yellow cake mix, eggs, water, and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from oven.
  • Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
  • Whip cream in a mixing bowl with sugar, using an electric mixer, until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.

Nutrition Facts : Calories 503.4 calories, Carbohydrate 63.8 g, Cholesterol 76.2 mg, Fat 26.5 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 11.9 g, Sodium 337.2 mg, Sugar 48 g

PINA COLADA PINEAPPLE CAKES



Pina Colada Pineapple Cakes image

Make and share this Pina Colada Pineapple Cakes recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups yellow candy melts
1/2 cup green candy melts
1 standard box white cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1/2 cup water
1/3 cup light rum
1/4 cup vegetable oil
4 large eggs
1 (8 ounce) can crushed pineapple
1 cup unsweetened dried shredded coconut
1 (8 ounce) container Cool Whip, thawed
2 -3 drops yellow food coloring
3 tablespoons semi-sweet chocolate chips, melted

Steps:

  • To make yellow pieces:.
  • Place the yellow candy melts into a medium, heatproof bowl.
  • Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of yellow candy melts on top. Stir until the yellow candy melts have melted and are smooth. Remove from the heat.
  • Drop a small dollop (about 1/4 to 1/8 tsp) of the melted candy melt onto a baking sheet lined with parchment paper. Using a small, offset spatula make a brushstroke motion over the dollop of candy melt to spread it out into a thin oval.
  • Repeat this with all of the melted yellow candy melts - you may need to re-melt it in the bowl if it's starting to set.
  • Chill for 15-20 minutes until set.
  • To make green leaf crown top:.
  • Place the green candy melts into a small, heatproof bowl.
  • Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of green candy melts on top. Stir until the green candy melts have melted and are smooth. Remove from the heat.
  • Drop a small dollop of green candy melt onto a baking sheet lined with baking paper. Use a brushstroke motion (similar to before, but in a longer motion to make a longer stripe) to make one thin, long leaf. Repeat with dollops of candy melt close together, connecting them at the base, to make the green leaf crown.
  • Repeat with the green candy melts to make a total of 6 crowns.
  • Chill for 15-20 minutes until set.
  • To make pineapple cake:.
  • Preheat the oven to 350 degrees F. Grease two quarter-sheet pans (9 x 13 inches).
  • In a large bowl, mix the white cake mix, half the vanilla pudding mix, all of the vegetable oil, the 4 eggs, the water and half of the rum.
  • Drain the crushed pineapple but reserve the juice. Add half of the crushed pineapple to the cake batter along with all of the shredded coconut. Fold together to combine.
  • Divide the cake batter evenly between the two prepared cake pans, spreading out into even layers. Bake for 15-20 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
  • Let cool completely before assembly.
  • To make the frosting:.
  • In a large bowl combine the remaining crushed pineapple, remaining light rum, the reserved pineapple juice and remaining vanilla pudding mix, stirring until smooth and thickened.
  • Fold in the thawed cool whip. Add the yellow food colouring and fold together to combine.
  • Assemble:.
  • Remove the cooled cake layers from the baking sheets. Use a 3-inch round cookie cutter to punch out 9 circles from each of the cake layers (so you have a total of eighteen 3-inch circles).
  • Stack 3 cake circles on top of each other, sandwiching them together with 1 tbsp frosting between each layer. Repeat so you get six small 3-layer cakes.
  • Use a serrated knife to carefully carve each small cake into a pineapple shape.
  • Cover each small cake with frosting in an even layer.
  • Cover with the chilled yellow candy melt ovals: start at the top of the cake, layering in rings going around the cake, allowing the candy melts to overlap slightly, until each cake is completely covered.
  • Transfer the melted semisweet chocolate chips to a disposable piping bag. Snip off the very tip so you have a tiny opening. Pipe dots of dark chocolate randomly onto the yellow candy melts to represent the 'eyes' of the pineapple.
  • Top each cake with one of the green candy melt crowns.
  • Serve.
  • NOTE:.
  • Adding shredded coconut to your cakes will make it easier to trim into pineapple shapes - the coconut addition is not shown in the recipe video.

Nutrition Facts : Calories 852.6, Fat 42.2, SaturatedFat 21, Cholesterol 124, Sodium 881.6, Carbohydrate 105.1, Fiber 3.7, Sugar 81.2, Protein 9.9

PINA COLADA CAKE (HYBRID PINEAPPLE UPSIDE-DOWN CAKE)



Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) image

This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Makes one 9x13 baking pan.

Provided by Jim Esposito

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 1h8m

Yield 12

Number Of Ingredients 8

1 stick unsalted butter
1 (16 ounce) package brown sugar
2 (20 ounce) cans crushed pineapple in juice, drained and juice reserved
1 (18.25 ounce) box yellow cake mix
3 large eggs
⅓ cup melted butter
1 (8 ounce) jar honey
1 (8 ounce) package shredded coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted, about 5 minutes. Remove from heat and cover with brown sugar, mashing it into the butter using a fork. Let cool and refrigerate baking pan until butter hardens, about 15 minutes.
  • Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.
  • Blend cake mix, 1 cup reserved pineapple juice, eggs, and 1/3 cup melted butter together in a large bowl using an electric mixer until moistened. Beat on low speed for 2 additional minutes and allow batter to thicken, about 3 minutes. Add honey and coconut.
  • Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  • Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.

Nutrition Facts : Calories 720.4 calories, Carbohydrate 111.4 g, Cholesterol 81.2 mg, Fat 31.3 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 20 g, Sodium 357.4 mg, Sugar 91.7 g

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

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Top Asked Questions

How do you make a Pina Colada cake?
Directions In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Cool for 10 minutes before removing from pans to wire racks to cool completely.
What to use instead of pineapple rings for Pina Colada cake?
Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Makes one 9x13 baking pan.
Can you make Pina Colada with pineapple and coconut?
Rum - Pina colada is a rum-based drink with pineapple and coconut. But, you can omit the rum if you want this to be non-alcoholic. Alternatively, you can also use ½ tsp rum extract. Preheat the oven at 170 C / 340 F.
How to make Swiss meringue for Pina Colada cake?
Cream together the butter, sugar, and salt. Then, add the coconut cream, pineapple puree, shredded coconut, combine well. Add 2 to 4 tbsp pineapple juice as necessary to make a spreadable consistency. I shared how to make Swiss meringue buttercream in this video.

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