Perfect for a summer party dessert!
Piña Colada Cake is light, refreshing, and packed with flavors of pineapple and coconut with an airy whipped topping, it’s the perfect dessert for any spring or summer gathering.
What is Piña Colada Cake?
A cake that mimics the flavors of a classic piña colada – a traditional summer cocktail! This has been a favorite recipe of mine for years! A family member used to make it for so many gatherings and I’d look forward to it every time.
This Piña Colada Cake starts with an orange cake mix and crushed pineapple – this is where the magic is!
Similar to a poke or tres leches cake, you poke holes all throughout the cooked cake and pour over a creamy milk and pineapple juice mixture. Top with cool whip and sweetened coconut flakes and you get the perfect mix of pineapple & coconut flavors.
Of course you have to top with a maraschino cherry or two!
Ingredients
This is a pretty simple recipe since it starts with a store bought cake mix! Orange cake mix is key here, it’s the base of the flavors.
Let’s break it down:
Cake Mixture:
- Orange Cake Mix – I use Duncan Hines Orange Supreme
- eggs
- neutral oil – avocado, vegetable, or canola
- crushed pineapple with the juice
Milk Mixture:
- evaporated milk
- sweetened condensed milk
- heavy cream
- pineapple juice – I buy the 6 pack of little cans so there is little waste & you have more for the next time or other recipes!
Topping:
- cool whip – I tested with both cool whip and homemade whipped cream, the cool whip is so much easier & the taste just better suits the piña colada flavor profile
- sweetened coconut flakes – definitely use sweetened!
- maraschino cherries
How to Make Piña Colada Cake
Using a cake mix makes this so quick, but the taste surely isn’t sacrificed.
Combine all the cake ingredients in a bowl and mix until fully combined, bake in a preheated oven and let cool. Poke holes all around the cake using a fork or metal skewer.
Throw all your milk mixture ingredients in a blender, pour over top, and stick in the fridge to let all that goodness soak in!
Top with cool whip and sweetened coconut flakes & that’s it! Everyone will rave about this cake at your gatherings this summer.
Make Chicken Caesar Pasta Salad as your main dish and serve Pina Colada Cake for dessert at your next BBQ…your guests will be delighted!
Piña Colada Cake
- Total Time: 3 1/2 hours
- Yield: 12–15 servings 1x
Description
Piña Colada Cake is light, refreshing, and packed with flavors of pineapple and coconut with an airy whipped topping, it’s the perfect dessert for any spring or summer gathering.
Ingredients
Cake Mixture:
- 1 box Orange Cake Mix (I use Duncan Hines Orange Supreme, 15.25 oz)
- 3 eggs
- ½ cup neutral oil (avocado, vegetable)
- 8 oz crushed pineapple with juice
Milk Mixture:
- 10 oz evaporated milk
- 14 oz sweetened condensed milk
- ¾ cup heavy cream
- 6 oz pineapple juice
Topping:
- 8 oz cool whip, thawed
- 1/3 cup sweetened coconut flakes
- maraschino cherries
Instructions
- Place your cool whip in the fridge to thaw.
- Preheat your oven to 350°F and grease a 9×13 pan.
- In a large bowl, combine orange cake mix, 3 eggs, ½ cup oil, and 8 oz crushed pineapple. Mix until fully combined, about 2 minutes.
- Pour the batter into the greased pan and bake for 24–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 30 minutes to 1 hour.
- While the cake cools, make the milk mixture. In a blender, combine 10 oz evaporated milk, 14 oz sweetened condensed milk, ¾ cup heavy cream, and 6 oz pineapple juice. Blend until smooth.
- Once the cake is cool, poke holes all over using a fork or metal skewer, as many holes as possible to help the milk soak in. Slowly pour the milk mixture over the cake. It won’t all absorb right away.
- Refrigerate for at least 2 hours to let it soak in fully.
- Spread the thawed cool whip over the top using a spoon or offset spatula. Sprinkle with 1/3 cup sweetened coconut flakes. Leave the maraschino cherries on the side for serving, the juice will bleed all over the cake if you add them ahead of time.
- Cover with plastic wrap and keep in the fridge. Remove from the fridge 20–30 minutes before serving!
Notes
This cake is even better the next day as the milk mixture has had a chance to fully absorb!
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Sweet Tooth
- Method: Oven
Frequently Asked Questions
Can I use homemade whipped cream instead of cool whip?
Yes! I prefer cool whip since it’s quick and easy.
Can I use a different cake mix?
Orange cake mix is the star of the show here. I have seen a pineapple cake mix, but have not tried it myself. The orange adds a ton of flavor.
How long does it last in the fridge?
I have had success with keeping it fresh about 3-4 days, ensure you are refrigerating again after serving and not letting it sit out if you plan to save the leftovers.
Chicken Caesar Pasta Salad
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