Pina Colada Rum Cake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/24/19
Piece of coconut cake on white plate.
DevMarya / Getty Images
Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 16 to 24 servings
Nutrition Facts (per serving)
139 Calories
10g Fat
8g Carbs
3g Protein
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Nutrition Facts
Servings: 16 to 24
Amount per serving
Calories 139
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 37mg 12%
Sodium 56mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Protein 3g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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

Steps 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.

  8. Chill thoroughly then garnish. Store in refrigerator.