Piña Colada Cake Recipe

Piña Colada Cake

Susan’s back with a great easy dessert recipe for Gluten Free Piña Colada Cake

I asked my hubby what cake he wanted for his birthday party.  Ok, I made him a Deep Dish Mango Pie for his actual birthday but that was before his party.  He told me he wanted a Piña Colada cake. 

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An old friend from the days of farming gave me this recipe and he has never forgotten that yummy cake.  I couldn’t find her recipe, so I improvised….of course.

She has been on my mind every since.  I also made some chocolate cupcakes for my daughter’s birthday….which we were celebrating too.  These gluten free cake mixes are really delicious!

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Piña Colada Cake Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

If you're looking for an easy yet delicious Pina Colada Cake recipe, you found it! This Pina Colada Cake recipe will delight family and friends and is a great dessert for any family meal or gathering.

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Ingredients

• 2 Betty Crocker Yellow Gluten Free Cake Mixes
• 1 20 oz can crushed pineapple (draining and saving the juice)
• Add ingredients listed on back of the boxes substituting the pineapple juice for as much of the water as possible (sorry but I forgot to write those down).
• 1/3 cup sour cream
• 1 can Lopez Cream of Coconut
• 1 can Eagle Brand Sweetened Condensed Milk
• 1 carton Cool Whip
• water (see below)

Instructions

1. Drain the pineapples, catching the juice. Put the excess juice in a two cup measuring cup and add enough water to make 2 cups of liquid or whatever the cake mix requires.
2. In a large mixing bowl, put the dry ingredients of the 2 cake mixes along with the package directions and ingredients listed on the back, sour cream, and the juice/water mixture. Blend well on medium speed.
3. Mix in the pineapples.
4. Put cake batter in the prepared pan that is greased 10×14 pan and cook at 350 until done (time listed on the back of the box, adjusting for the size of pan). If using a regular cake mix put it in a 9×13 pan instead.
5. Check if the cake is done by testing it with a wooden toothpick.
6. In a large mixer bowl or bowl of an electric mixer mix together 1/2 can of Cream of Coconut and 1 can Eagle Brand Milk.
7. While cake is hot, poke holes all over the top of the cake. Pour milk mixture slowly and evenly over the perfect cake with holes.
8. Let the cake cool completely and then refrigerate until cold.
9. For the coconut frosting mix, the carton of Cool Whip along with the other 1/2 can of Cream of Coconut make sure to get the sides of the bowl and spread over cold moist cake.  Optional: add coconut flakes.
10. That's it for this great dessert all you have to do is store this cake in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Classic Series Stand Mixer, 4.5 Q, Onyx Black
• 
  7 Piece Mixing Bowls with Lids for Kitchen, YIHONG Stainless Steel Mixing Bowls Set Ideal for Baking, Prepping, Cooking and Serving Food, Nesting Metal Bowls for Space Saving Storage
• 
  Cream of Coconut Coco Lopez Set of 2 Can
• 
  Dole Canned Crushed Pineapple in 100% Fruit Juice, 20 Oz
• 
  Betty Crocker Baking Mix, Gluten Free Cake Mix, Yellow, 15 oz
• 
  Goodcook Non-Stick Lasagna and Roast Baking Pan, 14 Inch x 10 Inch, Silver

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 322Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 417mgCarbohydrates 62gFiber 2gSugar 39gProtein 3g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

Did you make this recipe?

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Ingredients:

• 2 Betty Crocker Yellow Gluten Free Cake Mixes
• 1 20 oz can crushed pineapple or pineapple puree (draining and saving the juice)
• Add ingredients listed on back of the boxes substituting the pineapple juice for as much of the water as possible (sorry but I forgot to write those down).
• 1/3 cup sour cream
• 1 can Lopez Cream of Coconut
• 1 can Eagle Brand Sweetened Condensed Milk
• 1 carton of Cool Whip whipped topping
• water (see below)

Instructions:

• Drain the pineapples, catching the juice. Put the excess juice in a two cup measuring cup and add enough water to make 2 cups of liquid or whatever the cake mix requires.
• In a large mixing bowl, put the dry ingredients of the 2 cake mixes along with the package directions and ingredients listed on the back, sour cream, and the juice/water mixture. Blend well on medium speed.
• Mix in the pineapple filling.
• Put cake batter in the prepared pan that is greased 10×14 pan and cook at 350 until done (time listed on the back of the box, adjusting for the size of pan). If using a regular cake mix put it in a 9×13 pan instead.
• Check if the cake is done by testing it with a wooden toothpick.
• In a large mixer bowl or the bowl of an electric mixer mix together 1/2 can of Cream of Coconut and 1 can Eagle Brand Milk.
• While cake is hot, poke holes all over the top of the cake. Pour milk mixture slowly and evenly over the perfect cake with holes.
• Let the cake cool completely and then refrigerate until cold.
• For the coconut frosting mix, the carton of Cool Whip along with the other 1/2 can of Cream of Coconut make sure to get the sides of the bowl and spread over cold moist cake.  Optional: add coconut flakes.
• That’s it for this great dessert all you have to do is store this cake in the refrigerator.

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Tools You May Need:

• Large bowl
• Medium bowl
• Baking sheet
• Wire racks
• Parchment paper
• Plastic wrap
• Cake pans

Ingredients You May Need:

• Coconut milk
• Rum extract
• Toasted coconut
• Maraschino cherries
• Yellow cake mix
• Coconut extract
• Egg whites
• Pudding mix
• Coconut rum
• Coconut buttercream
• Coconut cream cheese frosting