Pina Colada Cake: A Tropical Delight in Every Bite
Are you in the mood for a dessert that brings the sunny vibes of the tropics to your kitchen? Look no further than this irresistible Pina Colada Cake! This cake is a deliciously sweet treat inspired by the classic tropical cocktail, featuring layers of moist cake, rich coconut cream, juicy pineapple, and a fluffy whipped topping. With the right balance of tropical flavors and the simplicity of a boxed cake mix, this dessert is perfect for any occasion, from casual get-togethers to special celebrations.
The best part? This cake is super easy to make and requires minimal ingredients, yet delivers a big punch of flavor that will have everyone coming back for more. Whether you’re hosting a summer party or simply craving a taste of paradise, this Pina Colada Cake will be the star of your dessert table!
Ingredients for Pina Colada Cake
For the Cake
- 1 box yellow cake mix (plus ingredients specified on the box, such as oil, eggs, and water)
- 1 can (20 oz) crushed pineapple, with juice
- 1 can (10-12 oz) cream of coconut
- 1 (8 oz) container whipped topping
How to Make Pina Colada Cake
Step 1: Bake the Cake
Start by preheating your oven to the temperature recommended on the yellow cake mix box (typically 350°F). Grease a 9×13-inch baking pan to prepare for the cake batter.
- Prepare the Cake Batter: Follow the instructions on the box for the cake mix. Typically, this involves combining the cake mix with eggs, oil, and water, then mixing until smooth. Once the batter is ready, pour it into your prepared 9×13-inch pan.
- Bake the Cake: Place the pan in the preheated oven and bake for the time indicated on the cake box (usually about 30-35 minutes). The cake should be golden and a toothpick inserted into the center should come out clean.
Step 2: Poke Holes and Add Cream of Coconut
Once the cake is baked, it’s time to create the signature moist texture that makes this cake so special.
- Poke Holes in the Cake: While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. Be sure to poke enough holes to allow the liquid to soak in but not so many that the cake falls apart.
- Pour Cream of Coconut: Open your can of cream of coconut and slowly pour it over the warm cake, allowing it to sink into the holes you created. This will infuse the cake with rich coconut flavor, making it incredibly moist. Set the cake aside to cool.
Step 3: Add Pineapple Topping
After the cake has cooled down, it’s time to layer on the pineapple topping for that refreshing tropical twist.
- Spoon Pineapple onto the Cake: Take your can of crushed pineapple (with juice) and spoon it evenly over the top of the cake. The pineapple adds a juicy, tangy contrast to the sweet coconut, giving the cake a balanced flavor profile. Be sure to spread the pineapple out evenly so every bite has that tropical burst.
Step 4: Top with Whipped Topping
Now, it’s time to add a fluffy, creamy layer to finish off the cake.
- Add Whipped Topping: Once the cake has cooled completely, spread a generous layer of whipped topping (8 oz) over the pineapple. This will create a creamy, light layer that pairs perfectly with the moist cake beneath. If you like, you can also garnish the topping with toasted coconut for added texture and flavor.
Step 5: Chill Before Serving
The final step is to let the cake chill and set in the refrigerator.
- Refrigerate the Cake: Place the cake in the fridge and allow it to chill for at least 3-4 hours (or overnight, if you have the time). This gives the flavors a chance to meld together and allows the cake to fully set, making it easier to slice and serve.
- Serve and Enjoy: Once chilled, slice the cake into squares and serve. This Pina Colada Cake is sure to be a crowd-pleaser, especially on a warm day when you want a dessert that feels like a tropical vacation.
Tips for Making the Perfect Pina Colada Cake
Use Full-Fat Whipped Topping
For a richer, creamier texture, use full-fat whipped topping instead of light versions. It will give the cake a more indulgent finish.
Don’t Skip the Pineapple Juice
The pineapple juice adds moisture and flavor to the cake. Be sure to include it when topping the cake. It helps the pineapple soak into the cake and adds to the overall tropical flavor.
Make Ahead for Better Flavor
This cake actually gets better the longer it sits. Prepare it the night before and refrigerate it overnight. This gives the coconut cream and pineapple more time to infuse the cake, making it even more flavorful and moist.
Add Toasted Coconut for Garnish
If you’re looking for a little extra flair, toast some shredded coconut in a dry skillet for a few minutes until golden brown. Sprinkle it over the whipped topping to add both texture and a deeper coconut flavor.
Frequently Asked Questions
Can I Use a Homemade Cake Mix Instead of Boxed?
Absolutely! If you prefer making your own cake from scratch, you can replace the yellow cake mix with a homemade cake batter. The rest of the recipe will still work with your homemade cake, and you’ll still get that signature Pina Colada flavor.
Can I Use Light Cream of Coconut?
You can use light cream of coconut, but keep in mind that it may not be as rich and flavorful as the full-fat version. For the best results, opt for regular cream of coconut, especially if you want that authentic, tropical richness.
Can I Add Alcohol to Make It a “Pina Colada” Cake?
While the cake already carries the tropical flavors of pineapple and coconut, you can add a splash of rum for a more authentic “Pina Colada” flavor. After the cake has cooled, you can brush a little rum on the cake before adding the cream of coconut. Just be sure to serve it to adults only!
How Long Can I Store Leftovers?
This cake can be stored in the refrigerator for up to 5 days. Be sure to keep it covered to maintain freshness. If you have more leftovers than you can finish, you can freeze individual slices, but the whipped topping may not have the same texture after freezing and thawing.
Can I Make This Cake Gluten-Free?
Yes, you can make this cake gluten-free by using a gluten-free yellow cake mix. Everything else in the recipe is naturally gluten-free, so just swap out the cake mix and follow the rest of the instructions as written.
Conclusion
Pina Colada Cake is the ultimate tropical dessert that brings the flavors of summer straight to your table. With its moist cake, coconut cream, sweet pineapple, and creamy whipped topping, this dessert is both refreshing and indulgent. It’s a simple yet delightful treat that’s sure to impress your friends and family, making it the perfect dessert for any occasion. Whether you’re planning a summer barbecue or just craving something sweet, this cake is a guaranteed hit. Don’t forget to refrigerate it for the best flavor, and enjoy every last bite of this tropical masterpiece!