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Pina Colada Fruitcake


  • 1 pound dates, chopped
  • 1 pound glazed cherries, halved
  • 2 pounds pecans, chopped
  • 1/2 pound shredded coconut
  • 1 pound glazed pineapple, cut into pieces
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon rum extract


  1. Heat oven to 275 degrees F. Grease three 9 x 5-inch loaf pans.
  2. Mix dates, cherries, pecans, coconut and pineapple in a large bowl.
  3. Add milk and rum extract, continuing to mix.
  4. Pack very tightly into prepared pans.
  5. Bake for 1 1/2 hours.
  6. Remove from oven when a fork or wooden pick inserted into the cake comes out clean.
  7. Store in foil in refrigerator.

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