pina colada cake

Thinking fondly about spring and summer with this layered pina colada dessert recipe. From the taste of the delicious pineapple, coconut, and cherry flavors, you will be longing for those warm days.

Layered Pina Colada Dessert Recipe (Lush)

graham cracker crumbs

butter (melted)

sugar

cream cheese ((8 ounces), room temperature)

pineapple ((8 ounces), drained)

vanilla extract

milk ((I used 2%, whole milk works great too))

instant coconut cream pudding mix ((3.4 ounces))

coconut (toasted)

maraschino cherries (optional topping)

In a large bowl, mix together graham cracker crumbs, butter, and sugar. Press mixture into the bottom and up the sides of a 9x13&quot; baking pan. Place the crust in the fridge while you make the next layer.

In another bowl, beat cream cheese, pineapple and powdered sugar together. Stir in the vanilla extract. Remove the prepared crust from the fridge and spread cream cheese mixture onto crust.

Rinse out the bowl and then use it to mix together the milk and pudding mix. Whisk until it starts to thicken up (it will take about 2 minutes). Fold in 1 cup of the Cool Whip, then spread the pudding mixture on top of the cream cheese layer.

Spread the remaining Cool Whip on top as the final layer.

Sprinkle with toasted coconut and place dessert in the fridge to set up (let it stay refrigerated for at least 2-3 hours).

If desired, top each piece with a maraschino cherry when serving.

This Pina Colada Cake is loaded with all the amazing flavors you&#039;ll find in a Pina Colada cocktail! Delicious and easy, this pineapple coconut cake recipe starts with a box mix but tastes like it&#039;s from a bakery - so good!

Pina Colada Cake (Pineapple Coconut Cake)

cake mix (white, vanilla

crushed pineapple (do not drain, spoon from

vegetable oil (or canola oil)

eggs (room temperature)

cream of coconut (not coconut cream

pineapple juice

rum extract

instant coconut cream pudding mix (vanilla

milk

pineapple (well drained)

coconut (for garnish (optional))

Preheat oven to 350°F. Spray a 9x13 baking dish with square edges with baking spray and set aside.

In a large bowl or the bowl of a stand mixer, combine the cake mix, crushed pineapple, vegetable oil and eggs. Beat with a hand mixer or stand mixer on low speed for about 30 seconds and then increase the speed to medium and continue mixing for another 2 minutes.

Pour into the prepared baking dish and smooth out the top so the cake bakes up evenly.

Bake for 28 to 33 minutes or until an inserted toothpick comes out clean. Let the cake cool on a wire rack for 30 minutes.

Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.

Prepare the Cake

Whisk together the cream of coconut, pineapple juice and rum extract in a medium size bowl. Slowly and carefully pour over the top of the cake allowing it to fill in the holes and absorb into the cake. Let the cake rest until the liquid is fully absorbed and the cake has completely cooled.

Prepare the Pina Colada Filling

Combine pudding mix and milk in a large bowl and whisk until it thickens, about 2 minutes.

Add the whipped topping and fold in until no streaks remain. Add the pineapple (making sure it has been well drained) and fold into the mixture until evenly combined.

Gently smooth the frosting over the top of the cooled cake with an offset spatula keeping it as even as possible. If you like, top the cake with toasted coconut. Cut into squares and serve.

Pina Colada Frosting

Dreamy buttery cake drenched with pineapple juice and sweetened creamy coconut topped with whipped cream and coconut flakes make up this delightfully light and fluffy Pina Colada Poke Cake. A slice of this and you will be transported to a tropical paradise.

Pina Colada Poke Cake

butter cake mix

ingredients needed for cake mix (butter, water, eggs)

sweetened condensed milk

coconut

pineapple

whipped topping ((Cool Whip))

Mix and bake cake mix according to box instructions.

While baking drain the juice from the pineapple and reserve the crushed pineapple in another bowl.

Mix pineapple juice, sweetened condensed milk and cream of coconut together.

Let cake cool about 10 minutes and then poke holes in cake with the back of wooden spoon or a straw. Pour condensed milk mixture over cake and let cool completely. (I like to refrigerate while cooling about 2 hours)

Top with crushed pineapple. Spread on whipped topping (cool whip), and sprinkle with flaked coconut. Cover and refrigerate until serving. (Best when in the refrigerator overnight)

Top with maraschino cherries for garnish if desired. 

My Better Than Sex Cake is very similar except I use 8 oz cream cheese (instead of Cream of Coconut).  I mix the cream cheese, vanilla pudding, &amp; 2 c milk as a layer.  (The canned pineapple is spread over the poked holes, letting the pineapple juice soak down into the cake.  Then spread on the cream cheese layer; then the Cool Whip.  top with whatever you like (i.e., chocolate shavings, chopped nuts, etc.).

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The most viewed pina colada cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine