Best Best Ever Pina Colada Cake Recipes
PIñA COLADA CAKE
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
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
BEST EVER PINA COLADA CAKE
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
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
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
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.
PERFECT PINA COLADA CAKE
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
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 CAKE RECIPE
We have always loved the flavor combination of coconut and pineapple. Our Pina Colada Cake brings out those flavors in every delicious bite.
Provided by Contributor
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
- Make the yellow cake according to directions on the box.
- When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
- Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
- Spoon the mixture over the top of the cake trying to pour it into the holes.
- Let the cake cool completely.
- Top the cake with the well drained crushed pineapple.
- In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
- Spread carefully over the crushed pineapple.
- Top with shredded coconut.
- Store in the fridge until ready to serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 34 g, Protein 5 g, Fat 25 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 6 g, ServingSize 1 serving
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