Pina Colada Cake


1 yellow cake mix
1 cup vegetable oil
4 eggs
1 can Coco Lopez (cream of coconut, divided)
1 15-ounce can crushed pineapple (undrained)
1 small box coconut cream pudding mix
Frosting: 1 8-ounce tub of whipped topping
1 small box French vanilla pudding mix
1 15-ounce can crushed pineapple (drained)


Do not use directions for cake mix on the box, follow these directions. In a large bowl mix yellow cake mix, 15-ounce can of crushed pineapple, undrained, 4 eggs, vegetable oil, ½ can Coco Lopez and coconut cream pudding mix. Pour into a greased 13x9 pan and bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle of the cake comes out clean. Cake will be golden brown when it comes out of the oven. When cake is still warm poke holes all over with fork. Pour remaining Coco Lopez over the cake. Let cake cool completely. Meanwhile, in a separate bowl mix 15-ounce can crushed pineapple, drained, with box of French vanilla pudding mix and container of whipped topping. Frost cake, keep refrigerated. Enjoy!


1 13x9 cake

Preparation Time

20 Minutes

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