Tropical Paradise Piña Colada Rum Cake

Recipe Collection: Dessert

Tropical Paradise Piña Colada Rum Cake is your ticket to a tropical escape! This vegetarian American dessert features a moist cake infused with coconut, pineapple, and dark rum, topped with a luscious coconut cream frosting. Perfect for celebrations or a sweet treat, this cake is a crowd-pleaser.

With its rich flavors and versatility, it’s ideal for parties or casual gatherings. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Get ready to create a delicious masterpiece today!

Overview

Indulge in a slice of paradise with this Tropical Piña Colada Rum Cake. This delightful dessert combines the exotic flavors of coconut, pineapple, and dark rum, creating a moist and flavorful cake that transports you to a tropical island. Topped with a luscious coconut cream frosting, this cake is perfect for any celebration or as a sweet escape from the everyday.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 75 minutes

Ingredients

• 15.25 Ounces (oz) package white cake mix
• 3.5 Ounces (oz) package instant coconut cream pudding mix
• 4 Large eggs
• 0.5 Cups water
• 0.33 Cups dark rum
• 0.25 Cups vegetable oil
• 1 Cups flaked coconut, shredded
• 8 Ounces (oz) can crushed pineapple with juice, drained
• 3.5 Ounces (oz) package instant coconut cream pudding mix
• 8 Ounces (oz) container frozen whipped topping, thawed
• 1 Tablespoon (tbsp) dark rum

Steps

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a large mixing bowl, combine the white cake mix and instant coconut cream pudding mix. Add the eggs, water, dark rum, and vegetable oil. Mix until the ingredients are well combined and the batter is smooth. Gently fold in the flaked coconut.
3. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 5 minutes, then run a knife around the edges to loosen. Carefully invert the cakes onto a wire rack to cool completely, about 30 minutes.
4. In a medium bowl, combine the drained crushed pineapple and the instant coconut cream pudding mix. Fold in the thawed whipped topping and dark rum until the mixture is smooth and well incorporated.
5. Once the cake layers are completely cooled, spread a generous amount of frosting on top of one layer. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.
6. Store the cake in the refrigerator until ready to serve. For an extra touch, garnish with toasted coconut and a maraschino cherry before serving. Enjoy your tropical escape!

Enjoy your homemade Tropical Paradise Piña Colada Rum Cake!