Pina Colada Cake

My Pina Colada Cake Recipe is the ultimate summer dessert. It’s soft, ultra‑moist, and loaded with real pineapple and coconut, so every bite tastes like a little vacation you can make in your own kitchen. This is an easy, mix‑and‑bake cake that brings all the tropical vibes with almost zero effort.

I love the moist and delicious texture of a poke cake. Two favorites are my Lemon Poke Cake and my Oreo Poke Cake.

Why this Piña Colada Cake Recipe is a Keeper

This pina colada cake recipe comes together fast. Just stir, pour and bake. Making it perfect for last‑minute gatherings, potlucks, or when you just want something sweet and sunny without spending all afternoon in the kitchen.

• Big Tropical Flavor Without Extra Work: You get all the sunny pineapple‑coconut goodness of a piña colada with almost zero effort. Canned crushed pineapple and shredded coconut do the heavy lifting, so the flavor tastes bright and fresh without any complicated steps.
• Ultra‑Moist, Never Dry: The pineapple adds natural juiciness, while the coconut brings richness and texture. Together, they create a cake that stays soft and tender for days — no dry crumbs, no fuss.
• Starts With a Mix but Tastes Homemade: Using a cake mix keeps things simple and consistent, but the add‑ins (pineapple, coconut, maybe a splash of rum extract) transform it into something that tastes bakery‑level. Readers love that “wow” factor with minimal effort.
• Crowd‑Pleaser for Any Occasion: It’s fun, nostalgic, and a little bit tropical, which makes it perfect for summer parties, birthdays, cookouts, or anytime you want a dessert that feels like a mini vacation.
• Serve this recipe with: Italian Chicken, Pineapple Fluff and a fabulous Pina Colada drink.

How Many Holes Do I Poke Into the Pineapple Coconut Rum Cake?

Aim for 25–40 holes, evenly spaced. You want enough for the filling to soak in without turning the cake mushy.

Ingredient Notes for Pineapple Coconut Cake

By using prepackaged ingredients, you can make this pina colada cake recipe quickly and easily. Plus, it is super moist and delicious.

• White Cake Mix: A white cake mix gives you a light, tender, neutral base that lets the coconut and pineapple flavors shine. It’s dependable, fluffy, and the perfect blank canvas for all the tropical add‑ins. The cake mix has the cake flour, baking powder etc you need to make the cake.
• Fresh Pineapple: Fresh pineapple brings bright, juicy sweetness you just can’t fake. It adds moisture, natural acidity, and little bursts of real fruit in every bite.
• Piña Colada Drink Mix (Divided): This mix delivers instant tropical flavor with the perfect balance of pineapple and coconut. Using part of it in the cake and part in the topping layers the flavor so the whole dessert tastes cohesive and beachy from top to bottom.
• Coconut Cream Pudding Mix: This is the secret to a silky, ultra‑moist texture. The pudding mix adds body, creaminess, and a boost of coconut flavor that makes the cake taste lush and decadent — like a tropical custard meets a soft, tender crumb.
  

Kitchen Tools To Make The Pina Colada Cake Easier

• Mixing Bowls: You’ll want at least one large bowl for the cake batter and another for the pudding mixture when you make this cake.
• Electric Mixer (Hand or Stand): Helps blend the cake batter smoothly and mixes the pudding layer without lumps.
• 9×13 Baking Pan: The classic cake pan for poke cakes — deep enough for the filling to soak in without spilling over.
• Wooden Spoon Handle or Skewer: Either is perfect for poking evenly spaced holes so the piña colada mixture can seep into the cake.

How to Make the Pina Colada Cake Recipe

This Piña Colada Cake is everything you love about the classic tropical drink baked into a soft, ultra‑moist dessert.

These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.

• Bake the Cake: First, prepare the white cake mix according to package directions. Bake until a toothpick comes out clean and let it cool on a wire rack until just warm.
• Poke and Soak: Use a fork or wooden skewer to poke holes all over the cake. Mix the pudding mix with 1 cup piña colada drink mix and ⅓ cup rum, then pour it evenly over the cake so it seeps into the holes. Allow to cool completely.
• Add the Topping: Next, stir together one container of whipped topping, ¼ cup piña colada mix, and 2 tablespoons rum. Spread this over the cake, then finish with the remaining whipped topping.
• Chill and Finish Assembling the Cake: Finally, refrigerate for at least 1 hour to set. Garnish with fresh pineapple before slicing.

Alternate Cooking Methods for Piña Colada Poke Cake

You can make a sheet cake, a layer cake or cupcakes for the coconut cake recipe. Finish the cake with toasted coconut and display on a pretty cake stand.

• Bundt Cake Version: Bake the cake batter in a greased Bundt pan instead of a 9×13. Poke holes from the top after baking. Pour the piña colada pudding mixture slowly so it seeps into the ridges. Frost with the whipped topping as a glaze or spread.
• Cupcake Pineapple Poke Cakes: Bake the batter as cupcakes. Poke each cupcake with a skewer (just a few holes). Spoon the pudding mixture over the top so it soaks in. Let cool. Frost with the piña colada whipped topping.
• Layer Cake Version: Bake the cake layers in two 8‑inch round pans. Poke both layers. Spread pudding mixture between the layers and on top. Frost with the whipped topping.