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.
Serving20
Ingredients
- 15.25 ounces yellow cake mix, 1 box
- 1 cup water, (called for on box)
- 3 eggs, (called for on box)
- ½ cup vegetable oil, (called for on box)
- 15 ounces crushed pineapple, 1 can, (drain and reserve juice)
- 14 ounces sweetened condensed milk, 1 can
- 8 ounces cream of coconut
- 1½ cup shredded sweetened coconut
Sweetened Whipped Cream
- 2 cup whipping cream
- ½ cup powdered sugar
Instructions
- 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.
Notes
- We store Pina Colada Cake in the fridge to help the mixture set up that was poured into all of the holes.
Nutrition
Calories: 369 kcal · Carbohydrates: 34 g · Protein: 5 g · Fat: 25 g · Saturated Fat: 17 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 79 mg · Sodium: 162 mg · Potassium: 208 mg · Fiber: 2 g · Sugar: 25 g · Vitamin A: 503 IU · Vitamin C: 3 mg · Calcium: 128 mg · Iron: 1 mg