Pina Colada Cake

If you like Pina Colada, and getting caught in the rain, then this recipe is for you.

There’s something special about the marriage between pineapple and coconut; the tropical flavors were born to be together. 

A slice of pina colada cake.

The Puerto Rican signature drink, ubiquitous on cocktail lists, is all about balance. The tart sweetness of ripe pineapple juice, the creaminess of the drink and its fragrant coconut scent has fans around the globe.

It’s time to take the Pina Colada to the next level, the kitchen.

The upside-down pineapple cake is about to get a makeover; it’s about to get tropicalized. This recipe brings the cocktail culture and the comfort baking together in a beautiful dessert that shows the best of both worlds.

What goes into baking pina colada cake?

This layered cake is not only easy to make but exceedingly pleasant. With the help of ready-mix cake, you’ll achieve a fluffy, moist and lusciously sweet dessert that just screams summer. 

Canned pineapples are, for some reason, impossible to replicate. They have the sweetness, the soft texture, the je ne sais quoi that works perfectly well in any recipe.

After baking, the pineapple gets a beautiful golden hue and the subtlest caramel crust, that with the help of the unctuous butter and the freshly grated coconut make this cake perfection.

Chopnotch tips:

  • Use the juice from the canned pineapple, but not all of it. Make sure you have a thin, even layer of juices and make sure they don’t cover the whole pineapple slices.
  • Go for what you know. As I’m sure you know, not all cake batter mix is created equal. Source a trusted brand; one you know it’ll work. Go for plain, vanilla flavor for a classic feel.
  • Grated coconut can taste stale after a few weeks on the supermarket shelf, find the freshest alternative. Look for the expiration date for clues. 
  • Take your time with this one. A perfectly layered cake requires attention. Just go one step at a time, making sure the pineapple, the cake batter, the coconut, and the butter, they’re all spread evenly. The result will be an appealing layered cake that’ll look like a million dollars.
  • Although delicious while warm, the cake will hold itself together better if served out from the fridge. Play it safe and ensure nice, clean cuts and perfect servings.  

Enjoy this beautiful cake on your next outdoor dinner. Add a tropical feel to your baking repertoire and show off a bit. This always-current treat is the perfect way to show your loved ones how much you care.

Be sure to prepare a bit extra. Everyone will want doubles!

How to Make

Pina Colada Cake

The best pina colada cake recipe to make any time of year. A pineapple cake recipe that’s now undeniably a classic dessert.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 4

Ingredients

  • 1 box white cake mix
  • 20 oz pineapple, crushed
  • 1 cup sweetened coconut flakes
  • 1 cup salted butter, sliced
  • whipped cream, for serving

Directions

  • Preheat the oven to 350 F. Prepare a baking pan (9×13 inch) and spray with cooking spray.
  • Pour the pineapples and juices from the can into the pan, spread over the bottom. Spread the cake mix evenly on top of pineapple.
  • Add another layer of coconut flakes and put the slices of butter on top, spread evenly over coconut layer.
  • Bake for 45 minutes. Let cool slightly and serve topped with whipped cream.

Nutrition Facts

Calories: 4222kcal (211%), Carbohydrates: 539g (180%), Protein: 29g (58%), Fat: 228g (351%), Saturated Fat: 149g (931%), Cholesterol: 488mg (163%), Sodium: 5452mg (237%), Potassium: 1300mg (37%), Fiber: 22g (92%), Sugar: 305g (339%), Vitamin A: 6000IU (120%), Vitamin C: 271mg (328%), Calcium: 1260mg (126%), Iron: 13mg (72%)
course:
Dessert
cuisine:
American

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