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Pina Colada Cake Recipe

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1 hour 45 minutes
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We have always loved the flavor combination of coconut and pineapple. Our Pina Colada Cake brings out those flavors in every delicious bite. We'll just say "you're welcome" right now, because your family will be thanking you for this cake!
Pina Colada Cake Recipe

Every now and then you get a recipe that you love to make over and over again. Pina Colada cake is one of those amazing dessert recipes.

It’s so easy to make, and every bite is moist and bursting with coconut and pineapple flavors. The mixture you pour into the holes is just the right amount of sweetness.

This cake is a family favorite and was given to us by our Grandma Char’s cousin – Maxine. It shows up at a lot of family gatherings. Close your eyes and you’ll be in a tropical paradise with every bite.

WHAT IS A POKE CAKE?

Poke cakes have been around for many years. They are so fun to make and serve to guests. Each slice looks so pretty on a plate.

A poke cake is true to it’s name – a cake you poke holes in after baking.

Each of those holes are then filled with some type of filling or liquid. Many are sweet to add flavor to the cake. Filling ingredients are often sweetened condensed milk,  chocolate, pudding, cream, jello. The options are endless.

Filling the holes with some type of filling adds so much flavor to every bite of cake.

HOW DO YOU STORE PINA COLADA CAKE?

We store Pina Colada Cake in the fridge to help the mixture set up that was poured into all of the holes.

Pina Colada Cake is also covered with real whipping cream, so that will need to be refrigerated.

The cake is fine to set out for an hour while serving and eating it. What isn’t eaten within the hour should then be placed back in the fridge.

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CAN YOU MAKE PINA COLADA CAKE AHEAD OF TIME?

Pina Colada cake is best when made the same day as it is served. You could make it the night before, but the bottom tends to be a little soggy after it sets for a long time. The sweet bottom of the cake is actually the part that our kids love the most.

Whenever you make a poke cake, whatever you place in those holes is naturally going to sink to the bottom of the cake. It does create a moister cake, but with each passing day will get a little soggy on the bottom.

Pina Colada cake is a crowd favorite. It is best to poke your holes only 1/2 way through the cake, this will help with the liquid puddling in the bottom of your pan.

HOW TO MAKE PINA COLADA CAKE

  • Make the yellow cake according to directions on box for a 9 x 13 inch pan. We used a glass baking pan for our cake.
  • When cake is done baking, poke holes all over the cake with the handle end of a wooden spoon while the cake is still warm.
  • Mix the pineapple juice that has been reserved from the crushed pineapple needed later on in this recipe, along with the sweetened condensed milk, and coconut cream.
  • Spoon this mixture over the top of the cake. Try to get it into all of the holes.
  • Then let the cake cool completely.
  • Top the cake with the drained crushed pineapple. Try to cover the whole cake as best as you can.
  • Combine the whipping cream and powdered sugar together and beat until it can form stiff peaks.
  • Spread whipped cream over the crushed pineapple.

Pina Colada Cake Recipe

We have always loved the flavor combination of coconut and pineapple. Our Pina Colada Cake brings out those flavors in every delicious bite. 
Serving20
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
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Ingredients

  • 15.25 ounces yellow cake mix, 1 box
  • 1 cup water, (called for on box)
  • 3 eggs, (called for on box)
  • ½ cup vegetable oil, (called for on box)
  • 15 ounces crushed pineapple, 1 can, (drain and reserve juice)
  • 14 ounces sweetened condensed milk, 1 can
  • 8 ounces cream of coconut
  • 1½ cups shredded sweetened coconut

Sweetened Whipped Cream

  • 2 cups whipping cream
  • ½ cup powdered sugar

Equipment

Instructions

  1. Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
  2. Make the yellow cake according to directions on the box.
  3. When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
  4. Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
  5. Spoon the mixture over the top of the cake trying to pour it into the holes.
  6. Let the cake cool completely.
  7. Top the cake with the well drained crushed pineapple.
  8. In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
  9. Spread carefully over the crushed pineapple.
  10. Top with shredded coconut.
  11. Store in the fridge until ready to serve.

Notes

  • We store Pina Colada Cake in the fridge to help the mixture set up that was poured into all of the holes.

Nutrition

Calories: 369 kcal · Carbohydrates: 34 g · Protein: 5 g · Fat: 25 g · Saturated Fat: 17 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 79 mg · Sodium: 162 mg · Potassium: 208 mg · Fiber: 2 g · Sugar: 25 g · Vitamin A: 503 IU · Vitamin C: 3 mg · Calcium: 128 mg · Iron: 1 mg
Cuisine: American
Course: Dessert
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Pina Colada Cake on a plate with a fork
Published: February 17, 2022Updated: April 12, 2024

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Questions & Reviews

  1. Sunshine - www.cancerinthecity.com says:
    I must try this!

    www.cancerinthecity.com
  2. Georgie Porgie says:
    We make this for Easter every year (sans the pineapple) and color the coconut green. Occasionally we'll add some jelly beans for "easter eggs". It's the most delicious cake!
  3. Michael Ann says:
    This looks absolutely amazing. I've shared the link on The Big Green Bowl FB page. Can you use Cool Whip instead of whipping cream and powd. sugar?
  4. cambric cotton, pins and needles says:
    Hi, I'm from Australia and would love to make this, but I need some help. What is Yellow cake mix with pudding in the mix?
  5. Tamsin says:
    I'm from Australia too and this sounds good but just need a substitute cake mix, looks like I may have to try working on it myself...
  6. branbrumom says:
    You can use a regular cake mix and just add dry instant vanilla pudding in with it.
  7. Six Sisters says:
    Some cake mixes come with pudding in the mix. It will say it on the front of the cake mix box. A yellow cake mix will work just fine too. -The Six Sisters
  8. Six Sisters says:
    Yes. It just won't be as rich and creamy as real whipping cream.
    -The Six Sisters
  9. Chandra Sirois says:
    I want to face plant right in the middle of this cake! I love how easy it is and oh my the fun possibilities! This is a must make!
  11. Christina @ It's a Keeper says:
    Ooooh! I can't wait to try this recipe!! Coconut tickles my fancy!

    Christina @ It's a Keeper
  12. KC Coake says:
    Looks so light and fluffy and yummy!
    Thanks so much for sharing at Real Family Fun!
    KC
  13. jrnnifer says:
    Does this have to be refrigerated?
  14. Cyd says:
    It should be refrigerated with the whipping cream in the frosting. It will be fine left out an hour or so while serving and eating it. Hope this helps. -The Six Sisters
  15. Caroline says:
    I made this tonight for a church supper. Every crumb was eaten, and I received so many compliments! Thanks for a great recipe; it's a keeper for me!!
  16. Shirley Funk says:
    Can this be made a day ahead?
  17. Linda Martin says:
    This cake is easy and absolutely delicious!!! My question is the same as the previous one....can this be made the night before or will it get too soggy?? Thanks!
  18. Linda says:
    Did you ever get any feedback about making the cake a day ahead?? Thanks.
  19. Cyd says:
    This cake can be made a day ahead. It may start to get a little soggy on the bottom from being a poke cake and draining all the liquid in the holes. Be sure to store it in the refrigerator.
  20. Jamee says:
    So we made this this morning and ate it late afternoon and it tasted good. But in prep after reading the comments I made sure to drain the pineapple well. Still turned out soggy :( .... when you poke holes are you suppose to poke all the way down, or try and only go half way? And if you cut out some of the sweetened condensed milk would that be okay, it was a little too rich for me. Sorry for all the questions I'm no whiz in the kitchen! Haha
  21. Cyd says:
    Don't poke the holes all the way to the bottom. Just about halfway to 3/4 down. Sorry it was soggy for you. It is very moist with all of the ingredients added into the holes.
  22. TAMMY says:
    In theory this cake should be amazing! However, it is way too soggy. I only poked 3/4 of the way down and squeezed all the juice out of the pineapple with a lime juicer. I'm going to try using the cream of coconut and pineapple juice and leaving out the sweetened condensed milk next time. Wish me luck.
  23. jomarie says:
    thank you for the tip!
  24. Paula Woodward says:
    I only used half the"sauce"as it looked like plenty. I kept the rest to make Pina coladas with this weekend. It was plenty. I think it would have been really soggy with the full amount. I also added a tablespoon of coconut rum. Yummy cake!
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