3 Reviews of Pina Colada Cake

From: Wreckage

On Feb 18, 2006

This is so tasty and so easy to do. I had a white cake mix that I wanted to jazz up and this was perfect. I made the mistake of using a 14oz can of pineapple and it still worked well, but it did take longer to bake and is really really moist. I also used pineapple rum and coconut rum in place of the flavouring, and skipped the rum flavouring. Thanks so much!

From: merandmalmom

On Jun 23, 2007

Yum! This was so rich. I made a couple of changes. Walmart didn't have the pineapple extract, so I used Triple Sec. And when I was mixing the icing, I forgot to put in the other can of pineapple. But it was still so very, very good. The cake was amazingly rich!

From: Marie #7

On Mar 28, 2008

After Cool slightly; remove from pan. With a large fork or skewer poke holes about 1 inch apart in cake almost to bottom. Use a half of Coco Lopez Cream of Coconut can and 2 tablespoons of rum flavoring, combine cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator for a several hours or overnight. I made this cake to bring to a luau themed party and I should have made 2! Its moist, its easy to make and it tastes really wonderful. I have had 5 requests for this recipe! I frosted it with whipped cream and chopped macadamia nuts. In the future I may use toasted coconut too.