My Piña Colada Cake Recipe

Name: My Piña Colada Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces butter recipe cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 1/4 cup dark rum; 12 ounces evaporated milk; 8 ounces sweetened condensed milk; 1 cup whole milk; 1/4 cup dark rum; 12 ounces Cool Whip; 20 ounces crushed pineapple; 1/2 cup coconut flakes, toasted

Servings: persons

18 ounces butter recipe cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/4 cup dark rum
12 ounces evaporated milk
8 ounces sweetened condensed milk
1 cup whole milk
1/4 cup dark rum
12 ounces Cool Whip
20 ounces crushed pineapple
1/2 cup coconut flakes, toasted

1
Make cake recipe as directed, add 1/4 cup of dark rum to the mix.
2
Put batter if a rectagular glass dish preferably, you don't have to grease it.
3
Bake as directed.
4
Mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum.
5
Put aside.
6
When the cake is done, while is still hot, poke it with a fork and pour over the milk-rum mix slowly, until is all absorbed.
7
Put the cake in the refrigerator until is cold.
8
Spread the cool whip on the cake.
9
Drain the crushed pineaple really well, and spread it over the cool whip.
10
Sprinkle the cake with the toasted coconut, and serve it chilled.

1393

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 ounces butter recipe cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.

Yes, My Piña Colada Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My Piña Colada Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions