Glazed Pina Colada Liqueur Cake



  • 1 (18 1/2 ounce) box yellow cake mix
  • 1 (3 1/2 ounce) box instant vanilla pudding mix
  • 3/4 cup vegetable oil
  • 3/4 cup pina colada liqueur
  • 4 eggs

Syrup Topping

  • 1/2 cup pina colada liqueur
  • 1/2 cup cream of coconut
  • 1/2 cup pineapple juice


  1. Cake: Combine cake mix, pudding mix, oil, liqueur and eggs in large mixing bowl. Beat for 4 minutes.
  2. Pour into lightly greased 10-inch fluted tube pan.
  3. Bake at 325 degrees F for 1 hour and 10 minutes or until cake springs back when touched.
  4. Cool cake in pan on rack 10 minutes.
  5. Remove cake from pan. With a large 2-tine fork, pierce several holes over surface of cake.
  6. Pour hot Syrup Topping over hot cake. Cool thoroughly before serving.
  7. Syrup Topping: Combine liqueur, cream of coconut and pineapple juice in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Simmer for 5 minutes.

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