Recipe for Piña Colada Rum Cake | Almanac.com

Piña Colada Rum Cake

Photo Credit
Sam Jones/Quinn Brein
Serves 8-10 people
Preparation Method
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The Piña Colada Pineapple Rum Cake is one of our all-time most popular dessert recipes. Serve up tropical flavors any time of the year! The taste is even better the day after baking.

So quick. So easy. So delicious!


1 package (3.4 ounces) coconut cream instant pudding
1 package white or yellow cake mix
1 cup flaked coconut
1/3 cup rum
1/2 cup water
1/4 cup vegetable oil
4 eggs
  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a bowl, blend all ingredients. Mix for about 4 minutes. Pour into prepared pans and bake for 25-30 minutes. Cool for 30 minutes before frosting.


1 package (3.4 ounces) coconut cream instant pudding
1 cup crushed pineapple
1/3 cup rum
1 container (12 ounces) Cool Whip
coconut, for topping
pineapple rings, for topping
cherries, for topping
  1. In a bowl, mix together pudding, pineapple, and rum until well blended. Fold in the Cool Whip.
  2. Frost each layer generously, including the top and sides. Sprinkle coconut over the top of the cake. Pat dry the pineapple and cherries and place on top.
  3. Chill cake.
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