Pioneer Woman Piña Colada Cake

This Pioneer Woman Piña Colada Cake is a tropical and moist dessert, which uses boxed cake mix and crushed pineapple soaked with cream of coconut. It’s a no-fuss take on the classic, perfect for potlucks and summer gatherings.

Pioneer Woman Piña Colada Cake Ingredients

• 1 box yellow or white cake mix (plus eggs, oil, water as directed)
• 1 can (20 oz) crushed pineapple, undrained
• 1 cup cream of coconut (like Coco Lopez)
• 1 container (8 oz) whipped topping (like Cool Whip), thawed
• 1/2 cup shredded coconut (sweetened or unsweetened)
• Optional: maraschino cherries or extra pineapple for garnish

How To Make Pioneer Woman Piña Colada Cake

1. Bake the cake: Prepare and bake the boxed cake mix in a 9×13-inch pan according to package instructions.
2. Poke holes: While the cake is still warm, use a fork or skewer to poke holes all over the top.
3. Pour pineapple and cream mixture: In a bowl, combine the crushed pineapple with its juice and cream of coconut. Spoon evenly over the warm cake.
4. Cool and chill: Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to set.
5. Top and serve: Spread whipped topping over the chilled cake. Sprinkle with shredded coconut and garnish with cherries or pineapple slices if desired. Serve cold.

Recipe Tips

• What is cream of coconut? It’s a sweetened coconut syrup (not coconut milk) and adds intense flavor.
• Can I make it ahead? Yes, this cake tastes even better chilled overnight.
• How to prevent sogginess: Let the cake fully absorb the liquid before adding topping.
• Can I use fresh pineapple? Yes, just cook it down slightly and include any juices.
• How to garnish: Use toasted coconut, lime zest, or tropical fruit for a festive touch.

What To Serve With Piña Colada Cake

This cool, creamy cake pairs well with tropical sides and drinks:

• Fresh fruit salad
• Piña colada cocktails or mocktails
• Lime or mango sorbet
• Grilled pineapple
• Coconut ice cream

How To Store Piña Colada Cake

Refrigerate: Cover and refrigerate for up to 4 days. Keep chilled until serving.
Freeze: Freeze slices individually for up to 2 months. Thaw in the fridge overnight.

Piña Colada Cake Nutrition Facts

• Calories: 280
• Carbohydrates: 38g
• Sugar: 28g
• Fat: 12g
• Protein: 2g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use coconut milk instead of cream of coconut?
No, cream of coconut is thicker and much sweeter than coconut milk.

Is this cake alcoholic?
No, but you can add a splash of rum to the pineapple mixture if desired.

Can I use homemade whipped cream?
Yes, just be sure it’s stabilized so it holds up in the fridge.

What type of cake mix works best?
Yellow or white cake mix both work great for this recipe.

Can I make this gluten-free?
Yes, use a gluten-free cake mix and check that all other ingredients are GF.

Try More Recipes:

• Pioneer Woman Mango Curd
• Pioneer Woman Blueberry Curd
• Pioneer Woman Blueberry Crumble