Introduction

Hey there, friend! Picture this: sunshine, warm breezes, maybe even the sound of waves crashing gently in the distance. That’s the vibe this Pina Colada Cake brings straight into your kitchen! If you’ve ever dreamed of a little tropical getaway but are short on time (or plane tickets!), this cake is your delicious, edible escape route. It’s incredibly easy to make, especially since we’re starting with a little help from a box mix, and the flavors? Oh my goodness, they are pure sunshine in every bite. Think moist pineapple cake layered with a creamy coconut filling and topped with the fluffiest coconut frosting. It’s a total crowd-pleaser and might just transport you straight to the beach, no passport required!

Now, before we dive headfirst into this tropical dream, I need to let you know something important! It looks like the step-by-step instructions for putting together and baking this delicious cake weren’t included in the recipe text you provided. Unfortunately, I can’t guide you through the “How to Make It” section without those details. Could you please provide the instructions so I can help you bake up this amazing treat? For now, I’ll share all the other yummy details – the ingredients, tips, substitutions, and more – so you can get prepped and ready!

Why You’ll Love This Recipe

Seriously, this cake is a winner for so many reasons!

Fast: Starting with a box mix seriously cuts down on prep time.
Easy: No complicated techniques here, just simple mixing and assembling (once we have those instructions!).
Giftable: It travels well and makes a fantastic dessert to bring to parties or potlucks.
Crowd-Pleasing: Who can resist the classic tropical combo of pineapple and coconut? It’s always a hit!

Ingredients

Let’s gather our tropical bounty! You’ll need a few simple things, many of which you might already have in your pantry.

Cake

15.25 ounce white, vanilla, or yellow cake mix (1 box): Your trusty shortcut to a fluffy cake! Any of these flavors work beautifully as a base for our tropical twist.
1 cup crushed pineapple (do not drain): Don’t pour off that juice! The liquid adds incredible moisture and pineapple flavor directly into the cake batter.
½ cup vegetable or canola oil: Helps keep the cake tender and moist.
3 large eggs (room temperature): Room temperature eggs incorporate better into the batter, leading to a lighter cake crumb. If you forget, pop them in a bowl of warm water for a few minutes!

Pina Colada Filling

15 ounces cream of coconut (sweetened condensed milk can be substituted): This is where that rich, creamy coconut flavor comes from! Cream of coconut is usually found in the international aisle or near cocktail mixers. Sweetened condensed milk is an okay substitute but won’t give you that distinct coconut punch.
½ cup pineapple juice: Adds more tropical tang and thins the cream of coconut to a perfect filling consistency.
2 teaspoons rum extract: Gives us that classic “pina colada” warmth without the alcohol. A little goes a long way!

Frosting

3.4 ounces instant coconut cream pudding mix (vanilla or french vanilla instant pudding can be substituted): This is the secret to a light, fluffy, and stable frosting! Coconut cream pudding adds extra flavor, but vanilla works too. Make sure it’s INSTANT!
1 cup whole milk: The liquid base for activating that instant pudding. Whole milk makes it extra creamy.
8 ounces whipped topping: Like Cool Whip! This is what gives the frosting its airy, cloud-like texture. Thaw it in the fridge overnight or on the counter for about 30-45 minutes before you start.
½ cup crushed pineapple (well drained): Make sure you REALLY squeeze the liquid out of this batch of pineapple, or your frosting might be too loose.
⅔ cup toasted coconut (optional, for garnish): Toasting coconut brings out its flavor and adds a lovely texture. It makes the cake look extra special too!

How to Make It

Once I have the instructions, I’ll fill in this section with clear, friendly, step-by-step guidance on how to bake the cake, prepare the filling, mix the frosting, and assemble this tropical masterpiece! Just send those steps my way!

Substitutions & Additions

Want to play around with this recipe? Go for it! It’s pretty forgiving and open to delicious variations.

Change the Cake Flavor: A lemon or even a basic white cake mix would work well here, adding a slightly different but still lovely flavor profile.
Real Rum: If you’re not serving kids and prefer a hint of real rum, you could try adding a tablespoon or two of light rum to the filling mixture instead of the extract. Be mindful that adding too much liquid could alter the texture.
Add Macadamia Nuts: Fold some chopped toasted macadamia nuts into the cake batter or sprinkle them over the frosting for a delightful crunch.
Different Fruit Layers: Instead of pineapple in the frosting, maybe try finely diced mango or passion fruit pulp? (Ensure they are well-drained!).
Cream Cheese Frosting: Not a whipped topping fan? A classic cream cheese frosting pairs beautifully with pineapple and coconut flavors. Just make a standard batch and maybe add a little rum extract and some drained crushed pineapple or toasted coconut.

Tips for Success

A few simple tricks can make sure your Pina Colada Cake turns out perfectly!

Room Temp Eggs: I mentioned it in ingredients, but it’s worth repeating! It really does help with the cake texture.
Don’t Overmix Cake Batter: Follow the box mix directions for mixing time, and stop as soon as everything is just combined. Overmixing can lead to a tough cake.
Drain Pineapple for Frosting THOROUGHLY: This is crucial! Excess liquid from the pineapple will make your whipped topping frosting runny and sad. Press it firmly against a sieve or squeeze it in paper towels.
Let the Pudding Set: When making the frosting base with the pudding and milk, make sure the pudding is fully set before folding in the whipped topping. This gives the frosting body.
Toasting Coconut: Spread shredded or flaked coconut in a single layer on a baking sheet. Bake at 300-325°F (150-160°C), stirring every few minutes, until golden brown. Watch it like a hawk – it burns fast!
Prep Ahead: You can bake the cake layers the day before and store them wrapped tightly at room temperature. The filling can also be made ahead and kept covered in the fridge. The frosting is best made just before assembling the cake.

How to Store It

Because this cake contains dairy (pudding, whipped topping, milk, and potentially cream of coconut depending on the brand), it needs to be refrigerated. Store leftover cake covered loosely with plastic wrap or in an airtight container in the refrigerator for 3-4 days. The flavors actually meld even better on the second day!

FAQs

Got questions? I’ve got some quick answers!

Can I use fresh pineapple instead of canned?

For the cake batter, yes, finely crushed fresh pineapple (with juice) can work. For the frosting, however, canned crushed pineapple that you can thoroughly drain is much more reliable to prevent the frosting from becoming watery. Fresh pineapple can also contain enzymes that affect dairy over time, so canned is safer here.

Can I use sugar-free pudding and whipped topping?

Yes, you absolutely can! This is a great way to reduce the sugar content if you prefer. The structure of the frosting should remain similar.

Is there alcohol in this cake?

As written with rum extract, no, there is no alcohol. Rum extract provides the flavor without the alcohol content. If you substitute with real rum, then it would contain alcohol.

Can I make this as cupcakes?

Yes, this recipe should adapt well to cupcakes! Bake the cake batter in cupcake liners according to the box mix instructions. You can then pipe or spoon the filling into the center of the cooled cupcakes and top with the frosting.

Easy Tropical Pina Colada Cake (from a Box Mix!)

This Easy Tropical Pina Colada Cake brings sunshine to your kitchen with moist pineapple cake, creamy coconut filling, and fluffy coconut frosting. It's incredibly easy starting with a box mix and is a crowd-pleaser.

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Equipment

sieve For draining pineapple
Baking Sheet For toasting coconut
Mixing bowls Implied for batter, filling, and frosting

Ingredients

Cake

1 box white, vanilla, or yellow cake mix 15.25 ounce
1 cup crushed pineapple do not drain
0.5 cup vegetable or canola oil
3 large eggs room temperature

Pina Colada Filling

15 ounces cream of coconut sweetened condensed milk can be substituted
0.5 cup pineapple juice
2 teaspoons rum extract

Frosting

3.4 ounces instant coconut cream pudding mix vanilla or french vanilla instant pudding can be substituted
1 cup whole milk
8 ounces whipped topping like Cool Whip
0.5 cup crushed pineapple well drained
0.66 cup toasted coconut optional, for garnish

Instructions

The step-by-step instructions for putting together and baking this delicious cake were not included in the provided recipe text. Please provide the instructions to complete the recipe.

Notes

Room temperature eggs help with cake texture. Don't overmix cake batter; follow box mix directions. Drain pineapple for frosting thoroughly to prevent runniness by pressing against a sieve or squeezing in paper towels. When making the frosting base with pudding and milk, ensure the pudding is fully set before folding in whipped topping. To toast coconut, spread shredded/flaked coconut in a single layer on a baking sheet and bake at 300-325°F (150-160°C), stirring every few minutes, until golden brown (watch carefully as it burns fast). Cake layers can be baked the day before and stored wrapped tightly at room temperature. The filling can be made ahead and kept covered in the fridge. The frosting is best made just before assembling. Store leftover cake covered loosely or in an airtight container in the refrigerator for 3-4 days.