Pina Colada Cake Recipe
Pina Colada Cake Recipe photo by Taste of Home
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Pina Colada Cake Recipe

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As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. —Stephanie McShan, Apopka, Florida
Featured In: Pina Colada Recipes
TOTAL TIME: Prep: 35 min. Bake: 20 min + cooling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min + cooling
MAKES: 12 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 teaspoons coconut extract
  • 3 to 4 tablespoons water
  • 1 jar (18 ounces) pineapple preserves
  • Dried pineapple slices and toasted sweetened shredded coconut, optional

Nutritional Facts

1 slice: 868 calories, 36g fat (22g saturated fat), 199mg cholesterol, 344mg sodium, 129g carbohydrate (101g sugars, 1g fiber), 7g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
  2. In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.
  5. To assemble, place one cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired. Yield: 12 servings.
Originally published as Pina Colada Cake in The Taste of Home Cookbook 2011, p80

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Rachel User ID: 9011765 258962
Reviewed Jan. 1, 2017

"This cake was an absolute hit!! I added Malibu and Spiced Rum to the icing mixture instead of water and it tasted amazing! Everybody loved it. Although the cake part was a bit dry to my liking (did not over bake), I will find tweaks to make it a bit more moist. still loved it <3"

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