PIñA COLADA CAKE
This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
- Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
- Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g
EASY PINA COLADA CAKE
Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
- In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
- Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
- Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g
PINA COLADA CAKE
As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. -Stephanie McShan, Apopka, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.
Nutrition Facts : Calories 868 calories, Fat 36g fat (22g saturated fat), Cholesterol 199mg cholesterol, Sodium 344mg sodium, Carbohydrate 129g carbohydrate (101g sugars, Fiber 1g fiber), Protein 7g protein.
PERFECT PINA COLADA CAKE
This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.
Provided by Boca Pat
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Blend all cake ingredients in large bowl.
- Beat 4 minutes at med.
- speed of electric mixer.
- Pour into two greased 9" layer pans.
- Bake for 25 to 30 minutes.
- Remove and cool.
- Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
- Beat until well blended.
- Fold in whipped topping.
- Sprinkle coconut on cake after frosting.
Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6
PINA COLADA CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
- Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
BOOZY PIñA COLADA BUNDT CAKE
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
- For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
- Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
- Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
- For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.
PINA COLADA POKE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
- Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
- Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
- In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
- Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.
REFRESHING PINA COLADA CAKE
Make and share this Refreshing Pina Colada Cake recipe from Food.com.
Provided by Queenkungfu
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake as suggested on box in a large sheet-cake pan.
- Cool.
- Combine puddings, milk, and cream cheese and beat with electric mixer.
- Refrigerate pudding mixture for an hour.
- Spread pudding mixture on cake then add a layer of drained pineapple.
- Top with a layer of Cool Whip.
- Store in fridge.
- Note: The nutritional info is flawed because I don't know how many servings it makes.
Nutrition Facts : Calories 357, Fat 16.5, SaturatedFat 6.6, Cholesterol 60.2, Sodium 409.7, Carbohydrate 48.5, Fiber 1.4, Sugar 32.1, Protein 5.1
PINA COLADA JAR CAKES
Make and share this Pina Colada Jar Cakes recipe from Food.com.
Provided by Julie Leo
Categories Dessert
Time 1h10m
Yield 8 jars
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
- Generously grease insides of jars.
- Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
- Purée drained pineapple in a food processor.
- Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
- Set purée aside.
- Discard remaining juice or reserve for another use.
- With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
- Beat in eggs, then remaining sugar.
- Beat in pineapple purée and rum and set aside.
- Sift together flour, baking powder and baking soda.
- Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
- Stir in coconut.
- Spoon 1 level cupful of batter into each jar.
- Carefully wipe rims clean, then place jars in center of preheated oven.
- Bake 40 minutes.
- About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
- Put in jar lids, cover, and remove from heat.
- Keep lids in hot water until they're used.
- When cakes are done, remove jars from oven.
- If jar rims need cleaning, use a moistened paper towel.
- Carefully put lids and rings in place, then screw tops tightly shut.
- Place jars on a wire rack; they will seal as they cool.
Nutrition Facts : Calories 842.5, Fat 23, SaturatedFat 14.5, Cholesterol 147.7, Sodium 332.4, Carbohydrate 145.3, Fiber 2.5, Sugar 103.3, Protein 9.3
BEST EVER PINA COLADA CAKE
Amazingly simple piña colada poke cake - so flavorful and delicious!
Provided by SunnyDaysNora
Categories Desserts Cakes Poke Cake Recipes
Time 2h35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
- Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
- Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g
PINA COLADA CAKE
This cake is the best ever! Not to much coconut, pineapple, rum or too sweet. Everyone gulped it down and asked for the recipe. The cake makes a great presentation and can be topped with maraschino cherries to make it pretty if serving at a party or brunch.
Provided by Lunaraven_psi
Categories Dessert
Time 40m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (or whatever is on the boxed directions).
- In a large bowl, place 8 oz crushed drained pineapple, coconut, and the flavorings. Add cake mix.
- follow directions for the cake mix in mixing the batter (i.e. number of eggs to use, oil, butter etc. Use the drained pineapple juice instead of the water called for in the boxed directions.
- Pour into greased pan of your choice and bake according to the directions on the box.
- When done, remove cake from the oven and allow to cool completely.
- Put all of the can of icing into a small bowl.
- Add all three flavorings, coconut and pineapple.
- Mix with spoon or spatula until well blended and smooth.
- Frost cake with your icing.
- Place into refrigerator to set icing and serve.
Nutrition Facts : Calories 441.6, Fat 19.5, SaturatedFat 8.3, Cholesterol 38, Sodium 417.6, Carbohydrate 64.1, Fiber 1, Sugar 51.3, Protein 3
PINA COLADA CAKE
Only four ingredients to make this healty tropical dessert from prevention heathly cooking. I've made this several times and it is very good especially in summer :)
Provided by kansashortcake
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven 350 and spray 13x9 pan with cooking spray.
- in large bowl stir together cake mix, and pineapple, then pour into baking dish.
- Bake 20 min or until toothpick comes out almost clean.
- Completly cool.
- Spread whipped topping over cake, sprinkle with coconutm, cover and refriderate until ready to eat!
Nutrition Facts : Calories 175.7, Fat 2.1, SaturatedFat 1.5, Cholesterol 3, Sodium 187.9, Carbohydrate 36.7, Fiber 0.7, Sugar 20.6, Protein 3.8
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Dessert
Time 45m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 9x13-inch pan.
- Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
- Bake as directed.
- While cake is baking, combine cream of coconut and sweetened condensed milk.
- When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). Pour the cream of coconut/condensed milk mixture over top and into all the holes.
- Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
- Serve thoroughly cooled.
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by lesliecoy
Categories Dessert
Time 45m
Yield 1 sheet cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Make the Yellow Cake according to the directions on the mix. Add 1/2 the can of crushed pineapple to the cake mix before you pour into a prepared sheet cake pan.
- Cook the cake following directions. When the cake is done, while still warm, poke holes every inch or so and then pour Sweetened Condensed Milk over the cake and let the cake continue to cool.
- When cake has cooled, spread the Cool Whip over the cake, sprinkle the coconut over the top and then the remaining crushed Pineapple.
- Refrigerate.
Nutrition Facts : Calories 407.5, Fat 14.2, SaturatedFat 8.1, Cholesterol 12.1, Sodium 349.2, Carbohydrate 66.6, Fiber 1.4, Sugar 50, Protein 5.1
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by JelsMom
Categories Dessert
Time 3h40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions in 9x13" baking dish or bundt pan.
- Mix coconut milk and condensed milk together.
- When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
- Pour milk mixture in holes & on top of cake.
- Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
- Let cake cool.
- Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
- Refrigerate 2-3 hours before serving.
Nutrition Facts : Calories 194.7, Fat 12.7, SaturatedFat 9.5, Cholesterol 29.5, Sodium 90.2, Carbohydrate 19, Fiber 0.9, Sugar 18, Protein 2.8
PINA COLADA LAYER CAKE
Originally just a coconut cake recipe found on the back of a Baker's Coconut Bag many years ago before pudding was already in the mix. I still add the pudding that the original recipe calls for, which almost makes it seem like a heavy, made from scratch kind of cake. The original recipe didn't call for pineapple and it called for water instead of coconut milk. I like my version much better. The Coconut Cream Cheese Frosting is also included. In the frosting recipe I couldn't list "butter" twice, so I'll let you know here. You will need one additional tablespoon of butter for toasting the coconut which is mentioned at the beginning of the frosting recipe directions. You can leave out pineapple layer for just coconut cake.
Provided by Sweet_T
Categories Low Protein
Time 35m
Yield 12-16 slices
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Blend cake mix, pudding mix, coconut milk, eggs, and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 2 greased and floured 8 or 9 inch round pans. Bake at 350 degrees for 35 minutes (first check in 20 min).
- Cool in pans for 15 minutes, remove and cool on rack. You will probably have to level off one of the cakes to use for the bottom layer for a more even fit.
- Frosting Directions:.
- Melt 1 tablespoons of butter in skillet, add coconut and stir constantly over low heat until golden brown. Spread coconut on cookie sheet lined with paper towels to cool, occasionally mixing around and patting to remove some of the butter. Meanwhile, in a large bowl, beat butter on medium til creamy. Add cream cheese & vanilla, beat til fully blended. Gradually increase speed to high. Continue til light & fluffy. Gradually add powdered sugar, mixing first by hand until sugar is blended. Then add 3/4 cup toasted coconut and mix with electric mixer until well blended. Chill for about 10-15 minute before frosting cake. Frost the top of the bottom layer, then place layer of pineapple (I use the whole can, minus the juice of course) on top of the middle frosting. Continue frosting the rest of the cake. Sprinkle remaining toasted coconut on top of cake.
Nutrition Facts : Calories 828.7, Fat 47.5, SaturatedFat 27.1, Cholesterol 124.4, Sodium 529.9, Carbohydrate 98, Fiber 3.1, Sugar 77.8, Protein 6.8
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