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
Scale
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