Pina Colada Rum Cake

Yellow cake
James Baigrie/The Image Bank/Getty Images
  • 65 mins
  • Prep: 10 mins,
  • Cook: 55 mins
  • Yield: 16 to 24 Servings
Ratings (12)

This pina colada cake is made with a cake mix, pudding, Coco Lopez coconut, rum, and pineapple.

What You'll Need

  • 1 package yellow cake mix
  • 1 package instant vanilla pudding and pie filling mix
  • 1 can Coco Lopez Cream of Coconut
  • 1/2 cup plus 2 tablespoon rum
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 can crushed pineapple (well drained)
  • Garnish: whipped cream
  • Garnish: pineapple slices
  • Garnish: maraschino cherries
  • Garnish: toasted coconut

How to Make It

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine cake mix, pudding mix 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs.
  3. Beat on medium speed 2 minutes.
  4. Stir in drained crushed pineapple.
  5. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes.
  6. Cool slightly; remove from pan.
  7. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake.
  1. Chill thoroughly then garnish. Store in refrigerator.

Pina colada cake shared by Laurie

Nutritional Guidelines (per serving)
Calories 139
Total Fat 10 g
Saturated Fat 6 g
Unsaturated Fat 3 g
Cholesterol 37 mg
Sodium 56 mg
Carbohydrates 8 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)