Perfect summer 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.

A slice of Pina colada cake with a cool whip topping and sweetened coconut flakes with maraschino cherries on top resting on a light yellow, scalloped edge plate with sweetened coconut crumbs sprinkled around.

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 happens!

Like 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 – adds more texture and makes the chicken extra crispy
crushed pineapple – with the juice!

A box of orange cake mix, oil, three eggs, and a can of crushed pineapple.

Milk Mixture:

evaporated milk
sweetened condensed milk
heavy cream
pineapple juice

A can of evaporated milk, a bowl of heavy cream, a can of sweetened condensed milk, and a can of pineapple juice.

Topping:

cool whip – 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

A bag of coconut flakes and a container of cool whip.

How to Make Piña Colada Cake

Make the Cake: Mix together the cake mix, eggs, oil, and crushed pineapple until smooth. Pour the batter into a greased baking dish and bake until a toothpick inserted in the center comes out clean.
Make the Milk Mixture: Blend together the evaporated milk, sweetened condensed milk, heavy cream, and pineapple juice until smooth and creamy.
Soak the Cake: Once the cake has cooled slightly, poke holes all over the top using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to soak in.
Chill the Cake: Refrigerate the cake for at least 2 hours so the milk mixture absorbs.
Finish and Serve: Spread the whipped topping over the cake and sprinkle with sweetened coconut flakes before serving.

How to Make Piña Colada Cake Ahead of Time

This is the perfect recipe if you need a make ahead dessert.

Make the cake 24 hours in advance. Wait to top with the cool whip and coconut flakes until the day you are serving it.

A piece of piña colada cake on a yellow plate topped with cherries with a red fork.

When to Serve Piña Colada Cake

This cake is the epitome of summer flavors. Serve it for:

Summer BBQs and cookouts
Pool days and beach weekends
Spring and summer dinner parties
Desert after grilled dinners

This Strawberry Shortcake Icebox Cake is a summer hit too!

Equipment I Use to Make Piña Colada Cake

Pyrex Cake Pan with a Lid – love the lid if you’re bringing to a cookout!
Ninja Blender – to blend the milk mixture

Frequently Asked Questions

Can I make piña colada cake ahead of time?

Yes! This cake is actually even better after chilling for several hours or overnight since the milk mixture has more time to soak in.

How long does piña colada cake last in the fridge?

Store covered in the refrigerator for up to 4 days.

Why do you poke holes in the cake?

The holes help the milk mixture soak throughout the cake.