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Pina Colada Cake

Easy to make...even easier to devour! NOTE: Time includes refrigeration before serving

Ready In:
3hrs 40mins
Serves:
Units:

ingredients

  • 18 14 ounces pineapple cake mix (it's one regular sized box. Duncan Hines makes a good one, or you can substitute yellow cake mix)
  • 1 -3 egg (according to cake mix box directions)
  • 12 cup butter (according to cake mix box directions) or 1/2 cup oil (according to cake mix box directions)
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (14 ounce) can crushed pineapple
  • 1 (8 ounce) container Cool Whip Free
  • 1 12 cups shredded coconut

directions

  • Bake cake according to directions in 9x13" baking dish or bundt pan.
  • Mix coconut milk and condensed milk together.
  • When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
  • Pour milk mixture in holes & on top of cake.
  • Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
  • Let cake cool.
  • Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
  • Refrigerate 2-3 hours before serving.
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RECIPE MADE WITH LOVE BY

@JelsMom
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@JelsMom
Contributor
"Easy to make...even easier to devour! NOTE: Time includes refrigeration before serving"
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  1. Lee from New Mexico
    As I looked for a Pina Colada cake I wondered why no one was using a pineapple cake mix to start with. I was coming to the end of my search and trying to formulate a recipe in my mind using what I had found and a pineapple cake mix when there you were, I don't know about anybody else, but, it just seems like common sense to start out with predominant ingredient to begin with. a wonderful cake, thank you so much for sharing, have added to my "Keeper" file....Lydia
    Reply
  2. JelsMom
    Easy to make...even easier to devour! NOTE: Time includes refrigeration before serving
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