This moist, tender Piña Colada cake is inspired by the classic Puerto Rican cocktail. Baked with pineapple chunks, brushed with a rum simple syrup, and finished with a light coconut frosting and toasted coconut, it delivers bright tropical flavor with an easy assembly based on a yellow cake mix.
Pineapple, coconut, and rum are a natural trio in drinks — and they translate beautifully to baked desserts. This recipe layers those flavors throughout the cake and frosting so every bite tastes like a Piña Colada. Using a box cake mix keeps the method simple without sacrificing taste.
If you love this flavor profile, you might enjoy trying other Piña Colada-inspired treats, but this cake stands out for being straightforward, impressive, and full of tropical charm.
Instructions
Infusing Piña Colada Flavor
During recipe development it became clear that multiple layers of flavor are needed for the cake to truly taste like a Piña Colada. This recipe adds rum-scented simple syrup to the baked layers and coconut extract to the frosting so the pineapple and coconut notes are present throughout.
It’s a bit more effort than a standard boxed-cake tweak, but the result is worth it for special occasions and celebrations.
More Recipes
If you enjoy this tropical combination, try other Piña Colada recipes for drinks and desserts that highlight pineapple and coconut.
10-Minute Piña Colada Recipe (A Classic Puerto Rican Cocktail)
Strawberry Piña Coladas
Piña Colada on the Rocks
Fluffy Piña Colada Cupcakes
Happy baking!
Moist Piña Colada Cake with Pineapple
- Author: Salima Benkhalti
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 8–12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American, Puerto Rican
Description
This moist and tender Piña Colada cake is inspired by the popular Puerto Rican cocktail. It’s baked with pineapple chunks, infused with rum simple syrup, and topped with coconut frosting. Made with a yellow box cake mix, this easy dessert is full of tropical flavor.
Ingredients
For the Cake:
- 1 (13.25 oz) box yellow cake mix
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil
- 1/2 cup pineapple chunks
For the Rum Simple Syrup:
- 1/2 cup water
- 1/2 cup white sugar
- 2 tbsp rum
For the Frosting:
- 1 cup butter, room temperature
- 3 cups powdered sugar
- 1 tsp coconut extract
- 2 tbsp coconut cream
Toppings:
- 1 cup shredded coconut, toasted
- 6 maraschino cherries
Instructions
- Prep oven & pans: Preheat oven to 350°F. Grease and line two 8-inch round baking pans with parchment paper.
- Make the batter: In a mixing bowl combine the cake mix, eggs, sour cream, oil, and pineapple chunks. Beat on medium until smooth and fully combined. Scrape the bowl to incorporate any dry bits.
- Bake: Divide the batter between prepared pans and smooth the tops. Bake 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for a few minutes, then transfer to a rack to cool completely.
- Prepare simple syrup: Bring 1/2 cup water to a boil, then whisk with 1/2 cup sugar and 2 tbsp rum until dissolved. Let cool slightly. Poke holes in the cooled cake layers and pour the syrup over them so the cake absorbs the liquid.
- Make the frosting: Cream the butter until smooth. Gradually add the powdered sugar, one cup at a time, beating until smooth. Add coconut extract and coconut cream, and beat on low until evenly combined.
- Toast the coconut: Toast shredded coconut in a skillet over medium-low heat, stirring often, until golden. Remove and cool.
- Assemble: Place one cake layer on a stand. Spread a generous layer of frosting, sprinkle with toasted coconut, and top with the second layer. Frost the top and sides evenly.
- Decorate: Use remaining frosting to pipe decorations if desired. Press additional toasted coconut onto the sides or sprinkle on top and finish with maraschino cherries.
Equipment
Recommended: stand mixer (or large mixing bowl and electric mixer), 8-inch round cake pans, parchment rounds, and a small skillet for toasting coconut.