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Pina Colada Tube Cake

We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 cup canola oil
  • 3/4 cup water
  • 2 large eggs, room temperature
  • 1/4 cup rum
  • 1 cup drained crushed pineapple
  • GLAZE:
  • 2 cups confectioners' sugar, divided
  • 2 tablespoons unsweetened pineapple juice
  • 1/4 cup cream of coconut
  • 1 tablespoon rum
  • 1/4 cup sweetened shredded coconut

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
  • In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely.
  • In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.
Editor’s Note: This recipe was tested with Coco Lopez cream of coconut. Look for it in the liquor section. To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts
1 slice: 495 calories, 25g fat (5g saturated fat), 31mg cholesterol, 357mg sodium, 64g carbohydrate (47g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Anita
    Aug 3, 2020

    The cake taste great. I have baked this cake 3 times. I always take it out of oven when toothpick comes out clean. I also drain pineapple very well. When it is time To remove from pan, the cake always falls to half the height it was when removed from oven. What is the problem?

  • rdhddglvr
    Aug 11, 2019

    I made this cake with one substitution..... I replaced the water with the pineapple juice I had drained off from the canned pineapple. I was just shy of the 3/4 mark so I added a little water to it. The cake came out perfectly! Not one speck was left!! To combat the crumbling, I refrigerated the cake for several hours, and then cut it into slices with a very sharp knife. Perfect slices! :-)

  • jetobin
    Jun 6, 2018

    This cake is easy to make. I added a little more coconut to the top of the cake. Other than that, it was made according to recipe. This cake is so yummy! The amount of rum is just right. I was asked for the recipe and received lots of compliments!

  • Blam210
    Jun 5, 2018

    Made this cake for Easter and it was a big success with my family.

  • Ceege
    May 18, 2018

    This cake was delicious. My guests loved it, as did my family. For those that said it falls apart when slicing, I would suggest draining the pineapple really really good. You need to do more than just dump it in a strainer. Push and keep pushing the pineapple against the strainer with a large serving spoon. Let sit and then do it again. The pineapple needs to be almost completely dry. Sometimes I even squeeze it in my hand.

  • EvansD
    Mar 28, 2016

    We LOVE this cake!! It is moist and delicious. The only problem I have is that it crumbles when I cut it -- but, not because it is dry -- maybe because of the pineapple? Does anyone else have this problem?

  • tamarapearson
    Jan 17, 2016

    This is the most moist and delicious cake I have ever made. I made it for a Christmas get together with friends and it was a huge hit. I will definitely make this again.

  • texaswilliams
    Jan 17, 2016

    Whole family loved it and especially raved about how moist it was.

  • cpldutch
    Dec 28, 2015

    ****1/2 Stars. Tasted Good. I was wondering if they used dark Rum? I used Bacardi White. Could not find the brand of Cream of Coconut but local liquor store had COCO REAL. Had some problem with getting crushed pineapple disbursed evenly. Otherwise a beautiful cake.