Rating: 4.48 stars
73 Ratings
  • 5 star values: 47
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 0

A moist cake, reminiscent of the tropical drink for which it is named.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.

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  • In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.

  • Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.

  • Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

Nutrition Facts

385 calories; protein 3.8g; carbohydrates 52.9g; fat 15.6g; cholesterol 53.9mg; sodium 373.8mg. Full Nutrition
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Reviews (79)

Most helpful positive review

Rating: 4 stars
04/28/2008
Any cake that begins with a yellow cake mix will never be "5-star" in my book for the sole reason that it will always have that tell-tale artificial cake mix flavor. Having said that, this was very good! Rather than the full 1/2 cup of rum, I used 1/4 cup of the juice drained from the pineapple and 1/4 cup Malibu (coconut flavored)rum. The brand of cream of coconut I use (Coco Lopez) comes in a 16 oz. can, which is 2 ozs. more than this recipe calls for. Nevertheless, I still used all of the remaining cream of coconut mixed with 2 T. Malibu rum and gradually brushed it all over the top and sides of the cake with a pastry brush. While it was still somewhat sticky I sprinkled toasted coconut liberally on the top, which proved to be a perfect addition both in flavor and appearance. This is a very moist and delicately flavored cake, which I think may have been overpowered by the rum had I used the full 1/2 cup. But it still had that unmistakable cake mix taste. I think from now on I will substitute either a French Vanilla or even white cake mix for any recipe calling for a yellow cake mix. The flavor is better and these don't have that awful yellow color. *Update* -- Sent this to work with hubby, who called to report that his staff went nuts over this cake! Read More
(87)

Most helpful critical review

Rating: 2 stars
05/28/2007
I made this for a family reunion that had a luau theme. I was really disappointed at how little flavor it had. It was moist but did not taste like pina colada to anyone. Read More
(7)
73 Ratings
  • 5 star values: 47
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
04/28/2008
Any cake that begins with a yellow cake mix will never be "5-star" in my book for the sole reason that it will always have that tell-tale artificial cake mix flavor. Having said that, this was very good! Rather than the full 1/2 cup of rum, I used 1/4 cup of the juice drained from the pineapple and 1/4 cup Malibu (coconut flavored)rum. The brand of cream of coconut I use (Coco Lopez) comes in a 16 oz. can, which is 2 ozs. more than this recipe calls for. Nevertheless, I still used all of the remaining cream of coconut mixed with 2 T. Malibu rum and gradually brushed it all over the top and sides of the cake with a pastry brush. While it was still somewhat sticky I sprinkled toasted coconut liberally on the top, which proved to be a perfect addition both in flavor and appearance. This is a very moist and delicately flavored cake, which I think may have been overpowered by the rum had I used the full 1/2 cup. But it still had that unmistakable cake mix taste. I think from now on I will substitute either a French Vanilla or even white cake mix for any recipe calling for a yellow cake mix. The flavor is better and these don't have that awful yellow color. *Update* -- Sent this to work with hubby, who called to report that his staff went nuts over this cake! Read More
(87)
Rating: 5 stars
03/25/2005
This recipe is a very good starting point. I wanted to add a little more flavor to it, so I used pineapple cake mix and coconut pudding and WOW. Read More
(72)
Rating: 5 stars
03/05/2006
I'm on weight watchers so 8 ww points per slice wasn't appealing no matter how good the recipe sounded. Here's the good news: I cut it down to 164 calories and only 3.5 ww points and it still tasted incredible decadent and delicious! I used rum flavoring water instead of the rum. I used egg beaters instead of eggs. I used applesauce instead of the oil. I used light coconut milk instead of whole fat coconut milk. I topped with fat free cool whip. It was SO good that my friend asked me to use this recipe when I bake her wedding cake next week. Read More
(41)
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Rating: 5 stars
08/08/2007
This cake is great. I did take some of the other reviewer's suggestions and added some coconut to the cake batter (1/2 c?) used some of the pineapple juice for the glaze along with the rum and coconut creme and I toasted some coconut in a pan on top of the stove to put on top of the cake as I was glazing it. The end result was an amazing cake! Read More
(28)
Rating: 5 stars
07/23/2008
Thanks for this recipe it was fantastic. I took it to work for my office Manager's birthday and everyone loved it! I modified it a bit added half cup shredded coconut to cake recipe then after the cake was cooked I added sweetened evaporated condensed milk mixed with 2 tablesp rum and half cup crushed drained canned pineapple ( mixed together). Poked holes with a chop stick in the hot cake and poured the milk mixture all over the top. When the cake cooled I topped it off with fresh whipped cream (you can use cool whip). Yummy! Read More
(25)
Rating: 4 stars
04/26/2006
Very good cake but I prefer the golden rum cake recipe (also on this site). I didn't have cream of coconut so I omitted it in the batter and used a small can of sweetened condensed milk in place of it for the glaze. I used a 19 oz can of crushed pineapple and put the juice in with the cake mix etc. before blending then stired in the rest of the pineapple afterwards. I used coconut flavored rum in the cake and in the glaze I used pineapple flavored rum. I toasted 1 cup of coconut in the oven for 5 min and then put it in the bottom of the bundt pan before pouring the batter on top. That was our favorite part of the cake and I would definitely recommend trying it. I baked for 1 hour at 325 degrees. It really does taste like a pina colada! Read More
(20)
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Rating: 5 stars
07/23/2007
This was a big hit with friends! The only change I made to the recipe was I added 1 C of Coconut to the batter which gave it a more Pina Colada flavor! Delicious!!!Thanks for sharing! Monique Read More
(12)
Rating: 4 stars
04/24/2005
I took this to a Conch Fritter Party and everyone loved it! I didn't have a tube pan so I put it in a 9x13 and baked for approx. 40 minutes. I also added a few tablespoons of the drained pineapple juice to the coconut cream/rum mixture for the top of the cake. Read More
(9)
Rating: 5 stars
02/24/2008
Made 2 of these this weekend. One for home & one to bring to work. This is absolutely delicious. I did one exactly as the recipe stated & another with pineapple cake mix & cream of coconut pudding. Both were excellent. Read More
(9)
Rating: 2 stars
05/28/2007
I made this for a family reunion that had a luau theme. I was really disappointed at how little flavor it had. It was moist but did not taste like pina colada to anyone. Read More
(7)