Pina Colada Cake was my first foray into "spirited baking", and remains a favourite. This cake is always a huge hit at get togethers!
Originally Posted July 20, 2009. Updated 7/21/2023
I'm updating the blog, and it's interesting to come across old entries. In this case, the original post was as follows:
"This Piña colada cake recipe was my first foray into the world of boozy baking, combining my bartending skills with my love of baking. The result was amazing, and a huge hit whenever I serve it!"
Well... that was short and sweet!
Completely accurate, too...
I've been making this pina colada cake recipe for about 25 years now. It was my first original "spirited baking" recipe, a spin off on a basic rum cake I'd been making before then.
It has been my go-to on many occasions - the perfect cake for BBQs, potlucks, showers, Cinco de Mayo and just for the hell of it.
I’ve used a version of it in my wedding cake business bake in the day - brushing cake layers with the syrup, layering with tasty pineapple filling - pineapple curd - and a coconut buttercream. (Both as tired and sheet cakes!)
It’s been used to help celebrate, and used to lift someone's mood after... well, the opposite of celebration.
Absolutely the best pina colada cake!
Please note: while many people think that the alcohol cooks off in rum cakes, that's really not the case.
This cake is POTENT, and a large slice can be as intoxicating as some alcoholic beverages
So, please serve this responsibly!
Ingredients
This recipe uses really basic ingredients, most of which can be found in any grocery store.
(Depending on where you live, the pina colada mix and rum may require a trip to the liquor store!).
A few notes for you:
Cake Flour
I use Cake Flour for all of my cake recipes, as I find it gives the best texture.
That said, you can definitely substitute all purpose flour, if needed.
Honestly, most cakes are made with all purpose flour. If that’s what you’re used to, you definitely won’t find this cake to be lacking anything, if you use it!
Rum
This cake is LOADED with real rum flavor, which shouldn’t be a surprise - there’s rum used in 3 ways: the batter, the rum soak, And in the glaze.
I just specify “rum” in the general sense, as you can use what you like.
For a more delicate rum flavour, use a light rum or coconut rum.
Amber rum gives a more caramelized, rich rum flavor. Back when I first designed this recipe, I used amber rum for it.
These days, I love using Newfoundland Screech in this recipe. It’s a Jamaican dark rum with SO much flavor - love it!
Next time you’re in a liquor store, see if they have it!
Want to make this an alcohol free cake?
Swap the rum out for equal measures of water, for each instance of rum use. Add 2 teaspoon rum extract to the batter, 1 teaspoon rum extract to the soak - AFTER simmering - and ½-1 teaspoon of rum extract to the glaze.
Pina Colada Mix
I designed this recipe fresh out of bartender school, and used Pina Colada Mix, as it was a good way to get a punch of extra pina colada flavour into this pineapple coconut cake recipe.
The key here is that you want to use a pina colada mix that you like - some are straight up nasty.
If you can’t find anything, you can swap it out for Coco Lopez cream of coconut - or even canned coconut milk.
Instant Vanilla Pudding Mix
Instant Vanilla Pudding Mix is used for the moisture and great texture it brings to cakes- I use instant pudding in all of my cake recipes!
That said, if you’d like to bring some extra coconut flavor to this coconut pineapple cake, you can swap the vanilla pudding out for a box of Instant Coconut Pudding Mix.
Either way, be sure to use a 3.4 oz sized package!
Crushed Pineapple
I use a cup of Crushed Pineapple in this recipe - basically a small can.
Don’t drain it - the pineapple juice is important in the recipe!
I don’t recommend swapping this out for fresh pineapple. It won’t have the same moisture content.
Vanilla Extract
Just a minor note - I tend to use Pure Vanilla Extract in this recipe, but feel free to use use Coconut Extract, if you prefer.
Everything Else
Rounding out this recipe, you will need:
Icing / Powdered / Confectioner's Sugar
Unsweetened Coconut Flakes
Unsalted Butter
Granulated Sugar
Large Eggs
Baking Powder
Salt
... I just don’t have anything to add, as far as these last few ingredients go!
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More Cake Recipes!
Looking for more ridiculously delicious cake recipes? As the "Evil Cake Overlord", I've got you covered! (Ps: Check out my instructions for making Marshmallow Fondant, as well!)
Tortes:
B-52 Torte
Bahama Mama Torte
Blood Orange Truffle Torte
Citrus Splendor Torte
Cookies N Cream Cake
Raspberry Tiramisu Torte
Schmoo Torte
Spumoni Cake
Tiger Tail Cake
Bundt, Sheet, & Upside Down Cakes
Bananas Foster Upside Down Cake
Brandied Apple Upside Down Cake
Deep N Delicious Cake
French Martini Bundt Cake
French Martini Upside Down Cake
Mango Mojito Upside Down Cake
Strawberry Mango Marble Cake
Cupcakes:
3D Monarch Butterfly Cupcakes
Black Velvet Cupcakes
Chai Cupcakes
Easy Butterfly Cupcakes
Fat Elvis Cupcakes
Lynchburg Lemonade Cupcakes
Pink Grapefruit Daiquiri Cupcakes
Fillings, Frostings, & Etc
American Buttercream
Homemade Chocolate Cake Mix
Homemade Yellow Cake Mix
Milk Chocolate Whipped Ganache
Stabilized Whipped Cream
Swiss Meringue Buttercream
Also: I have Cake Decorating Tutorials, and posts about previous Decorated Cakes that I've made.
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The BEST Pina Colada Cake
Equipment
- 1 Bundt Pan
Ingredients
Cake
- 2 Cups Cake Flour
- 1 ½ Cups Granulated Sugar
- 3.5 oz Package Instant Vanilla Pudding Mix
- 4 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 Cup Unsalted Butter Melted
- ½ Cup Liquid Pina colada mix
- ½ Cup Rum
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Cup Crushed Pineapple NOT DRAINED
- 2 Cups Unsweetened Coconut Flakes
Rum Soak
- ¼ cup Butter
- 2 tablespoon Water
- ½ cup Granulated Sugar
- ¼ cup Rum
Rum Glaze
- ¼ cup Dark rum
- 2 ½ cups Confectioners / Icing / Powdered Sugar
Instructions
Pina Colada Cake
- Preheat oven to 350 F, spray a large Bundt pan with nonstick cooking spray. Set aside.
- In a large mixing bowl - or the bowl of an electric mixer, stir together the flour, sugar, pudding mix, baking powder and salt.
- Add the melted butter, pina colada mix, rum, eggs, and vanilla extract to the large bowl of flour mixture.
- Whisk on medium speed with an electric mixer for about 2 or 3 minutes - scraping down the sides of the bowl halfway through. The cake batter should be very smooth.
- Fold in coconut and pineapple, or mix on low speed until combined.
- Pour batter into the prepared pan, smoothing the top.
- Bake until golden brown and a butter knife or wooden toothpick inserted into the thickest part of the cake comes out clean – about 1 hr 15 minutes.
- Remove from oven and place on cooling rack while making rum soak.
Rum Soak
- In a small saucepan, combine butter, water and sugar. Carefully bring to a boil over medium heat – do not allow to boil over.
- Reduce to a simmer and cook until sugar is dissolved and syrup becomes slightly thicker, about 5 minutes.
- Remove from heat and stir in the rum.
- While cake is still cooling in the pan, use a fork or the narrow end of a chop stick to poke holes over the surface of the cake.
- Pour the hot syrup over top of the cake, allowing it to soak in the tops and sides of the cake (between the cake and the pan.) There is a lot of syrup and if cake doesn’t soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.
- Fully cool cake - to room temperature - in the pan before turning out onto serving platter.
Rum Glaze
- In a medium bowl, mix icing sugar into the rum to make a thick mix.
- Warm it in the microwave for a few second if it gets too firm, then pour over the cake.
- If desired - while glaze is still wet - garnish with toasted coconut and/or maraschino cherries.
Leftovers
- Leftover cake can be wrapped in plastic wrap and stored at room temperature for a week or so.
Jess
This cake is in the oven right now, I can't wait! I assume the pineapple, coconut, and pina colada mix go in the cake portion, right? I didn't see them listed in the directions. 🙂
drea
This is the best cake I have made in years. Purchasing "spirited baker" for my nook, so there will be lots of fun in my kitchen soon! Thank you!
Charlene Smith
I plan on making your pina colada cake from your second book, but want to omit the alcohol. Can I omit the whole 1/2 cup without affecting the recipe or can I substitute something?
Marie Porter
Hi Charlene,
You can substitute 1/2 cup of water, milk, or pineapple juice. I'd recommend adding 2 tsp rum extract if you'd like it to taste more like a pina colada, rather than just coconut/pineapple.
Hope this helps!