This moist and tender Piña Colada Cake takes its inspiration from the classic Puerto Rican cocktail and turns it into a simple, tropical dessert. The cake is baked with pineapple chunks, brushed with a rum simple syrup, and finished with a creamy coconut frosting and toasted shredded coconut. Using a yellow box cake mix keeps the assembly effortless while still delivering bright pineapple and coconut flavors.
Pineapple, coconut, and a touch of rum complement each other beautifully — whether in a drink or a dessert. This recipe leans on that trio, building flavor at each step so the finished cake tastes unmistakably like a Piña Colada: tropical, slightly boozy, and comforting. The box cake mix keeps preparation fast, while the rum syrup and coconut frosting add depth and authenticity.
Instructions
Infusing Piña Colada Flavor
Getting a cake to taste like a Piña Colada takes more than a single garnish — it requires layers of flavor. This recipe concentrates the tropical notes by folding pineapple into the batter, brushing the baked layers with a rum simple syrup so the cake stays moist and fragrant, and flavoring the frosting with coconut extract and coconut cream. Toasted shredded coconut adds texture and a warm, nutty finish.
Because this approach builds flavor into the cake and the frosting, the result is balanced and unmistakably tropical without being overly sweet. The rum syrup adds a subtle boozy warmth; if you prefer a non-alcoholic version, substitute additional water or pineapple juice for the rum.
More Recipes
If you enjoy these flavors, try other Piña Colada–inspired recipes such as classic Piña Coladas, strawberry Piña Coladas, Piña Colada on the rocks, or Piña Colada cupcakes. These variations highlight the same combination of pineapple, coconut, and rum (or rum flavor) in different forms.
10-Minute Piña Colada (Classic Cocktail)
Strawberry Piña Coladas
Piña Colada on the Rocks
Fluffy Piña Colada Cupcakes
Happy baking!
Moist Piña Colada Cake with Pineapple
- Author: Salima Benkhalti
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 8–12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American, Puerto Rican
Description
This cake is moist, tender, and packed with tropical flavor. A yellow cake mix keeps the base simple while pineapple chunks, rum simple syrup, and coconut frosting combine to recreate the classic Piña Colada profile in cake form. Toasted shredded coconut adds texture and a toasty finish.
Ingredients
For the Cake:
- 1 (13.25 oz) box yellow cake mix
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil
- 1/2 cup pineapple chunks
For the Rum Simple Syrup:
- 1/2 cup water
- 1/2 cup white sugar
- 2 tbsp rum (or substitute pineapple juice for a non-alcoholic version)
For the Frosting:
- 1 cup butter, room temperature
- 3 cups powdered sugar
- 1 tsp coconut extract
- 2 tbsp coconut cream
Toppings:
- 1 cup shredded coconut, toasted
- 6 maraschino cherries
Instructions
- Prep oven & pans: Preheat to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
- Make the batter: In a large bowl or stand mixer, combine the cake mix, eggs, sour cream, oil, and pineapple chunks. Mix until smooth and no dry streaks remain.
- Bake: Divide batter between prepared pans, level, and bake 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack.
- Prepare syrup: Heat the water until boiling, stir in sugar until dissolved, then whisk in the rum. Cool slightly. Poke holes in the cake layers and spoon the syrup over so it soaks in.
- Make frosting: Beat butter until fluffy. Add powdered sugar one cup at a time, beating until smooth. Mix in coconut extract and coconut cream, adjusting consistency with a little cream if needed.
- Toast coconut: Toast shredded coconut in a dry skillet over medium-low heat, stirring until golden. Cool before using.
- Assemble: Place one cake layer on a serving plate, spread a generous layer of frosting, sprinkle with toasted coconut, top with the second layer, then frost the top and sides.
- Decorate: Use remaining frosting to pipe decorations, press toasted coconut onto the sides, and top with maraschino cherries as desired.
Equipment
Stand mixer (or large mixing bowl and electric hand mixer)
Two 8-inch round cake pans
Parchment paper rounds (8-inch) or parchment to line pans
Skillet for toasting coconut