Print Recipe

Pina Colada Cake



  • 1 (18.25 ounce) box yellow cake mix
  • 1 (8 ounce) can crushed pineapple in juice, undrained
  • Toasted coconut
  • 1/2 cup shredded coconut
  • 2 teaspoons rum flavoring
  • 8 ounces frozen whipped topping, thawed


  1. Prepare cake mix as directed, substituting undrained pineapple for the water called for on box.
  2. Stir shredded coconut and rum flavoring into batter.
  3. Pour batter into a 13 x 9-inch pan.
  4. Bake as directed.
  5. Cool for 10 minutes.
  6. Frost cake with whipped topping.
  7. Sprinkle with toasted coconut.
  8. Refrigerate until serving time.

The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips