Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. Moist and tastes just like a pina colada!

Samantha S


Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.

  • Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.

  • Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.

  • Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

  • Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.

  • Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.

Nutrition Facts

190 calories; 9.2 g total fat; 30 mg cholesterol; 172 mg sodium. 24.2 g carbohydrates; 2.2 g protein; Full Nutrition