The Classic Pina Colada Cake Recipe
This classic recipe is a creamy and tropical delight that is sure to transport you to a sunny island paradise with each bite.
Ingredients:
1 box of yellow cake mix
1 can of crushed pineapple, drained
1 cup of coconut milk
1/2 cup of rum
1/2 cup of vegetable oil
3 eggs
1 cup of shredded coconut
Whipped cream and maraschino cherries for topping
Instructions:
Preheat the oven to 350°F.
In a mixing bowl, combine the cake mix, drained pineapple, coconut milk, rum, vegetable oil, and eggs. Mix well until all ingredients are fully incorporated.
Stir in the shredded coconut and mix well.
Pour the batter into a greased 9×13 inch baking dish.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before slicing and topping with whipped cream and maraschino cherries.
Pina Colada Poke Cake Recipe
This twist on the classic recipe takes it to the next level with a moist and decadent cake that is sure to impress your guests.
Ingredients:
1 box of white cake mix
1 can of coconut milk
1/2 cup of pineapple juice
1/2 cup of rum
1 can of crushed pineapple, drained
1 package of instant vanilla pudding mix
1 cup of shredded coconut
Whipped cream and maraschino cherries for topping
Instructions:
Preheat the oven to 350°F.
In a mixing bowl, combine the white cake mix, coconut milk, pineapple juice, rum, and eggs. Mix well until all ingredients are fully incorporated.
Stir in the crushed pineapple and mix well.
Pour the batter into a greased 9×13 inch baking dish.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Using a fork, poke several holes in the top of the cake.
In a separate mixing bowl, prepare the instant vanilla pudding mix according to package instructions. Pour the pudding over the top of the cake, making sure to fill the holes.
Sprinkle the shredded coconut on top of the pudding.
Refrigerate the cake for at least an hour to allow the pudding to set.
Slice and top with whipped cream and maraschino cherries before serving.
Pina Colada Cheesecake Recipe
This innovative take on the classic recipe combines the creamy flavors of cheesecake with the tropical twist of pina colada for a dessert that is sure to impress.
Ingredients:
1 1/2 cups of graham cracker crumbs
1/2 cup of butter, melted
3 packages of cream cheese, softened
1 can of sweetened condensed milk
1/2 cup of pineapple juice
1/4 cup of rum
3 eggs
1/2 cup of shredded coconut
Whipped cream and maraschino cherries for topping
Instructions:
Preheat the oven to 325°F.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9-inch springform pan.
In a separate mixing bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk, pineapple juice, and rum. Mix well.
Add the eggs, one at a time, mixing well after each addition.
Stir in the shredded coconut.
Pour the mixture into the prepared crust.
Bake for 50-60 minutes or until the cheesecake is set.
Allow the cheesecake to cool completely before removing it from the pan.
Slice and top with whipped cream and maraschino cherries before serving.
Conclusion
Whether you prefer the classic recipe, a fun twist with a poke cake, or an innovative cheesecake, these Pina Colada Cake Recipes are sure to satisfy your sweet tooth. With their tropical flavors and creamy textures, they are perfect for any occasion, from a summer barbecue to a holiday gathering. So why not try one of these delicious recipes and bring a taste of the tropics to your next dessert table?
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