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.
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.