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Piña Colada Cake

All the flavors in the popular tropical drink come together in a dreamy frosted cake.

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( 61 Ratings)

61 Ratings

5 Stars 51%

4 Stars 18%

3 Stars 13%

2 Stars 10%

1 Stars

Member Reviews ( 18 )

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Prep Time 25 min
Total Time 2 hr 10 min
Servings 12

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

1: can (8 oz) crushed pineapple in juice, undrained

1/2: cup water

1/3: cup vegetable oil

3: eggs

2: teaspoons rum extract

1: container Betty Crocker® Whipped white frosting

1/4: cup flaked coconut, toasted

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
2 In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
3 Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
4 Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

EXPERT TIPS

Expert Tips

To toast coconut, heat oven to 350°F. Bake in ungreased pan 5 to 7 minutes, stirring occasionally, until golden brown.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ),
Cholesterol: 55mg; 55%;
Sodium: 310mg; 310%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 0g 0% Sugars 36g 36% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 18 Reviews View All

Posted 7/26/2012 11:57:32 AM REPORT ABUSE maj201 said:

Rating:

This was the tops!!! Made this for a 'special' birthday and everyone loved it. It was totally gone!! Moist, flavorful and yummy!! This will be one of my 'go to' cakes!! Enjoy!!

This reply was: Helpful Inspiring

Posted 4/29/2012 6:40:48 PM REPORT ABUSE LoriG74 said:

Rating:

I wish I had seen this updated recipe before baking one from the original recipe, which calls for 1 1/4 cups water in the cake (thought it looked runny) and a frosting powder mix (which is no longer available). It was my Mom's favorite cake and this is the first time I've made it since she passed away

This reply was: Helpful Inspiring

Posted 5/7/2011 4:37:19 PM REPORT ABUSE tx20fan said:

Rating:

When this recipe first came out YEARS ago, I'm sure it called for frosting the cake with Cool Whip and keeping it refrigerated. Made a very cool, moist dessert! Didn't find anyone that didn't love it.

This reply was: Helpful Inspiring