Piña Colada Cake Recipe

Your own sweet escape with tropical coconut, juicy pineapple and a splash of rum.
  • Ready in: 3 hours
  • Prep time: 30 minutes
  • Chill/Cook time: 2 hours, 30 minutes
  • By:
  • Servings: 9

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ingredients

  • 1 package Citrus Glazed Pineapple Cake Mix
  • 1 (8 ounce) can crushed pineapple
  • 1 large egg
  • 1 cup sweetened flaked coconut, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup coconut milk
  • 1-2 tablespoons rum, optional
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) container frozen non-dairy whipped topping, thawed

cooking methods

  • Bake

directions

  1. Preheat oven to 350°F. In medium mixing bowl, combine Citrus Glazed Pineapple Cake Mix Packet 1 with next 2 ingredients and ½ cup coconut; blend well. Spread in a greased 8x8-inch baking pan or 9-inch round cake pan.
  2. Bake 25-30 minutes or until toothpick inserted in the center comes out clean. Cool.
  3. In large bowl, using an electric mixer on low, combine Citrus Glazed Pineapple Cake Mix Packet 2 with cream cheese. Slowly add coconut milk and rum, if desired; then pudding mix. Fold in whipped topping.
  4. Top cooled cake with topping. Chill 2 hours or overnight. Toast remaining ½ cup coconut and use to garnish cake before serving.
Makes 9 servings.

Tip: To toast coconut, spread on a baking sheet. Bake at 350°F for 5 minutes, stirring frequently, until lightly toasted.

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