Tropical Piña Colada Layer Cake with Rum-Soaked Pineapple

This Piña Colada Cake is a simple, tropical poke cake packed with pineapple and coconut flavor. Moist yellow cake is made with crushed pineapple in the batter, soaked with a creamy mixture of cream of coconut and pineapple juice, then finished with a light pineapple whipped topping and a scattering of toasted coconut. It’s an easy, crowd-pleasing dessert for summer parties, cookouts, and Hawaiian-themed gatherings.

The recipe borrows everything you enjoy about the classic frozen Piña Colada and turns it into an easy-to-make poke cake. A boxed yellow cake mix keeps things quick and consistent, while crushed pineapple folded into the batter boosts moisture and authentic pineapple flavor. After baking, the warm cake is punctured so a sweet coconut-and-pineapple soak can seep into the crumb. Once chilled and topped with pineapple-spiked whipped topping and toasted coconut, the cake is bright, creamy, and perfectly tropical.

Ingredients for Hawaiian Poke Cake

Below are notes on the ingredients and suggested substitutions. Exact measurements and the full recipe appear in the printable recipe card later in the post.

• Yellow cake mix: Use a standard boxed mix such as Duncan Hines or Pillsbury. Adding crushed pineapple to the batter boosts flavor and moisture.
• Crushed pineapple in juice: One can is used in two ways—some crushed pineapple (with its juice) goes into the batter, and the drained fruit is folded into the whipped topping.
• Eggs and vegetable oil: Standard additions for a boxed cake mix to create a tender crumb.
• Cream of coconut: Choose a product labeled cream of coconut (such as Coco Lopez). Stir well before measuring because the contents can separate. Do not substitute coconut milk or evaporated coconut cream; they are not the same.
• Whipped topping: Use thawed whipped topping (for example, Cool Whip) for the pineapple-flavored frosting.
• Toasted coconut: Sweetened shredded coconut toasted until golden adds flavor and texture. You can buy pre-toasted coconut or toast plain shredded coconut at home.

How to Make Pina Colada Cake

This section guides you through the recipe with clear steps. For a printable version with exact measurements and timings, consult the recipe card below.

Step 1: Preheat the oven to 350°F and prepare a 9×13-inch pan with nonstick spray. In a large bowl, combine the yellow cake mix, 1 cup of undrained crushed pineapple, eggs, and vegetable oil. Beat briefly on low, then increase to medium speed and beat until smooth.

Step 2: Pour the batter into the prepared pan and bake for 28–34 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 28 minutes to avoid overbaking.

Step 3: While the cake is still warm, use a wooden spoon handle, skewer, or the tines of a fork to poke holes about three-quarters of the way through the cake. Be generous with the holes so the soak absorbs evenly.

Step 4: Drain the remaining crushed pineapple into a small bowl and reserve the juice. Whisk the pineapple juice together with the cream of coconut until smooth, then drizzle this mixture evenly over the warm cake so it soaks into the holes.

Step 5: Allow the cake to cool to room temperature, then refrigerate for at least 1 hour to let the soak set.

Step 6: Fold the drained crushed pineapple into the thawed whipped topping and spread the mixture evenly over the chilled cake. Finish with a generous sprinkle of toasted shredded coconut. For serving, garnish slices with pineapple chunks and maraschino cherries if you like.

Storage

Refrigerator: Store the cake covered in the refrigerator for up to 4 days. The flavors meld over time, and the cake often tastes best on the second day.

Freezer: If you need longer storage, freeze the cake without the whipped topping for up to 3 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge and add the whipped topping and toasted coconut just before serving.

Additions and Variations

• Add rum (optional): For an adult version, replace 2–3 tablespoons of the cream of coconut with coconut rum or stir in a teaspoon of rum extract for a boozy hint.
• Swap cake mix flavor: White or coconut cake mixes work well too. White cake yields a slightly lighter crumb.
• Macadamia nuts: Scatter chopped macadamia nuts over the toasted coconut for extra crunch and a Hawaiian touch.
• Fresh pineapple: When available, fold finely diced fresh pineapple into the whipped topping instead of canned. Because fresh pineapple contains enzymes that can break down whipped topping, add it no more than a few hours before serving.

More Easy Cake Ideas

• Cherry Chip Cake — a nostalgic crowd-pleaser with bright fruit and chocolate chips.
• Lemon Bundt Cake — an easy, zesty bundt made with cake mix for quick prep.
• Orange Juice Cake — moist and citrus-forward, also baked from a cake mix.
• Pineapple Angel Food Cake — light, airy, and perfect with fresh pineapple.