Page Feedback

Enter Photo Contest

Pina Colada Cake

This cake is super easy to make but tastes great! Extra toasted coconut may be placed on individual serving plates along with a chunk of fresh pineapple."


1 white cake mix
1 (3.4 oz.) instant coconut cream pudding mix
1 c. canola oil
3/4 c. water
2 large eggs
¼ c. rum
1 c. crushed pineapple, drained and packed (reserve pineapple juice for glaze)
2 T. pineapple juice
1 T. rum
2 T. cream of coconut
1 c. powdered sugar
1/4 c. toasted coconut


Mix cake mix, pudding mix, oil, water, eggs, ¼ c. rum and crushed pineapple for 3 minutes in the bowl of a large Cuisinart Stand Mixer equipped with paddle attachment. Generously spray a large bundt pan with cooking spray. Pour in batter and bake.

Bake at 350 degrees for 45-50 minutes. Cool on wire rack for 15 minutes before removing from bundt pan.

While cake is cooling, make glaze. Place pineapple juice, 1 T. rum, cream of coconut, and powdered sugar in a Cuisinart SmartPower Premier 600-Watt Blender. Blend until smooth. After cake is placed on cake platter, drizzle glaze over cake and then sprinkle with toasted coconut.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More