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Pina Colada Cake is the easy poke cake that tastes like a tropical vacation, a fluffy pineapple cake soaked in sweet cream of coconut and topped with fluffy coconut pudding and toasted coconut. I made this for a backyard summer party, and the second Maddie and Lizzie tasted that pineapple coconut combo they asked if we could have it every weekend. If you love an easy crowd pleasing cake like our lemon blueberry coffee cake, this tropical poke cake is your next must make.
Built on a boxed cake mix and finished with a dreamy coconut topping, this pina colada cake is the kind of no fuss dessert that disappears at every cookout.
Pina Colada Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 34 minutes
- ⏳ Total Time: 3 hours (with chilling)
- 🍽️ Serving: 15 servings
- ⚡ Calories: 414kcal
- 🌶️ Flavor Profile: Sweet pineapple and coconut with a moist, fluffy crumb (tropical)
- ✋ Difficulty: Easy, starts with a cake mix, on par with our lemon blueberry coffee cake
Quick Answer
Bake a pineapple cake using white cake mix, crushed pineapple, oil, and eggs in a 9 by 13 pan. Cool it, poke holes all over, and pour a mix of cream of coconut, pineapple juice, and rum extract over the top. Make a quick coconut pudding topping with whipped topping and drained pineapple, spread it on, and finish with toasted coconut.
Jump to:
Why This Recipe Works
Click to see the technique science
- A boxed cake mix keeps it easy. Doctoring a white cake mix with crushed pineapple gives you a tender, moist cake with almost no effort.
- Poking holes soaks in the flavor. Poking the cake lets the cream of coconut soak deep inside so every bite tastes like a pina colada.
- Cream of coconut adds real tropical flavor. This sweet, thick coconut soak is the secret to that classic pina colada taste.
- A coconut pudding topping stays fluffy. Folding whipped topping into instant coconut pudding keeps the top light, creamy, and easy to spread.
- Toasted coconut adds the finishing touch. A scatter of toasted coconut gives crunch, color, and even more coconut flavor.
- It only gets better as it sits. Time in the fridge lets the coconut soak melt into every layer, so a day ahead the cake is even more moist and flavorful than the moment you make it.
Why You’ll Love This Recipe
- It tastes like a tropical getaway, with sweet pineapple and coconut in every bite.
- It feeds a crowd, baked in a 9 by 13 pan, a lot like our spice layer cake for a party.
- It starts with a cake mix, so it is easy enough for any baker.
Key Ingredients
Here is what gives this pina colada cake its sweet, tropical flavor. A handful of easy ingredients does all the work.
- White cake mix: The easy shortcut base. Doctored with pineapple, it bakes up moist and tender.
- Crushed pineapple: Used in the batter and the topping for bright, juicy pineapple flavor throughout.
- Cream of coconut: The sweet, thick coconut soak that gives this cake its signature pina colada taste.
- Coconut pudding mix: Folded with whipped topping for a light, fluffy coconut frosting.
- Rum extract: Adds that classic pina colada flavor without any alcohol, a fun twist much like the coconut in our coconut frosted cookie bars.
See recipe card for exact quantities.
Variations and Substitutions
This tropical cake is easy to adjust. Here are a few ideas our readers love.
- Add a splash of real rum to the soak for an adults only version.
- Stir in a handful of chopped maraschino cherries for color and a true pina colada look.
- Use coconut cake mix instead of white for even more coconut flavor.
- Swap toasted coconut for shredded coconut or a sprinkle of crushed pineapple on top.
- Add a layer of crushed pineapple between the cake and topping for extra fruit.
How to Make Pina Colada Cake
- Mix the cake mix, crushed pineapple, oil, and eggs until smooth.
- Pour into a 9 by 13 pan and bake until a toothpick comes out clean, then poke holes all over.
- Whisk the cream of coconut, pineapple juice, and rum extract, then pour it over the warm cake to soak.
- Whisk the coconut pudding mix with the milk until it thickens.
- Fold in the whipped topping and pineapple, then spread it over the chilled cake.
- Top with toasted coconut, chill, slice, and serve.
Recipe Tips & Tricks
- Do not drain the pineapple in the batter, since the juice keeps the cake moist.
- Let the cake cool before poking so the holes hold their shape.
- Pour the soak slowly so it absorbs evenly into every hole.
- Drain the pineapple well for the topping so it does not turn watery.
- Toast the coconut in a dry pan for a minute or two for the best flavor and crunch.
- Chill before serving, the same way we love our lemon blueberry trifle cold.
Serving Ideas and Suggestions
This pina colada cake is best served cold, straight from the fridge, so the coconut topping is set and the cake is fully soaked. Cut it into squares right in the pan for easy serving at parties, potlucks, and summer cookouts.
Pair it with our lemon blueberry coffee cake or a tray of lemon raspberry cake balls for a bright, fruity dessert spread.
For a full tropical theme, serve it alongside our mini cheesecakes and a coffee walnut sponge cake so there is a slice for everyone.
Because this cake needs time to soak and chill, it is a great make ahead dessert. Bake and assemble it the day before, keep it covered in the fridge, and just add the toasted coconut right before serving.
Pina Colada Cake FAQs
A Pina Colada Cake is a pineapple cake soaked in cream of coconut and pineapple juice, topped with coconut pudding and toasted coconut. It tastes just like the tropical drink, with sweet pineapple, rich coconut, and a hint of rum flavor in every bite. Built on a boxed cake mix, it comes together with very little effort.
This Pina Colada Cake uses rum extract for flavor, so it is alcohol free. You can add real rum to the soak if you want an adults only version.
Yes. Pina Colada Cake is even better made a day ahead, since the extra time lets the coconut soak fully absorb. Keep it covered in the fridge.
Store Pina Colada Cake covered in the refrigerator for up to 4 days. The cake stays moist thanks to the cream of coconut soak.
You can freeze the baked, soaked cake without the topping for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw it in the fridge overnight. Add the coconut pudding topping and toasted coconut after thawing for the best texture and a fresh, fluffy finish.
A white or yellow cake mix works great for Pina Colada Cake. For even more coconut flavor, try a coconut cake mix.
Want more easy crowd pleasing cakes? Try our spice layer cake next.
For more easy poke cakes, add our raspberry poke cake to your list.
Pina Colada Cake
Ingredients
For the cake:
- 1 box white cake mix
- 1 cup crushed pineapple not drained
- ½ cup vegetable oil
- 3 large eggs
For the filling:
- 15 ounces cream of coconut
- ½ cup pineapple juice
- 2 teaspoons rum extract
For the topping:
- 3.4 ounce instant coconut pudding mix
- 1 cup whole milk
- 8 ounces whipped topping
- ½ cup crushed pineapple well drained
- Toasted coconut for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
- In a large bowl, add the cake mix, crushed pineapple, oil, and eggs. With an electric hand mixer, mix on low for 30 seconds to combine. Place on medium speed and whip for 2 minutes.1 box white cake mix, 1 cup crushed pineapple, ½ cup vegetable oil, 3 large eggs
- Pour the batter into the prepared baking dish and smooth out the top. Bake for 29-34 minutes until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack for 30 minutes.
- Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.
- In a medium-sized bowl whisk together the cream of coconut, pineapple juice, and rum extract. Pour all over the cake. Let it sit until completely cooled and the liquid is absorbed.15 ounces cream of coconut, ½ cup pineapple juice, 2 teaspoons rum extract
- To make the topping, place the pudding mix into a large bowl. Add the milk and whisk to combine until it starts to thicken.3.4 ounce instant coconut pudding mix, 1 cup whole milk
- Fold in the whipped topping until there are no streaks left. Fold in the well-drained crushed pineapple. Smooth over the cake.8 ounces whipped topping, ½ cup crushed pineapple
- Top with toasted coconut and serve.Toasted coconut for garnish
Notes
- The toasted coconut adds amazing flavor, but you do not have to toast it.
- Instant coconut pudding can be hard to find, you can always get it off Amazon.
- You can substitute real rum in this cake if desired, see above on how to do that.
- Make sure that you use cream of coconut otherwise, substitute with sweetened condensed milk.
- This can be frozen, see above on how to do that.
- You can make your own homemade white cake if you’d like.
Nutrition
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