Pina Colada Cake

With Easter fast approaching I wanted to create a recipe that’s not only quick but super easy!

My Pina Colada Cake is one dessert that want require you to make it days in advance like my mama use to do when I was a kid.

During the holiday’s my family always started baking almost a week in advance.

I have a huge family and one dessert wasn’t gonna cut it y’all!

My mama and aunts would make like twenty desserts. All from scratch.

Sorry mama but I got stuff to do so this cake want be from scratch ta’day!

I told ya’ my mama was a professional baker?

Well, congratulations mama.

Yes, my mama taught me all of her recipes and I too can bake like my mama.

But as stated previously I got a menu to complete and grocery shopping to do.

I have plenty of cakes on the blog if ya’ want something from scratch.

Did I mention I make this cake for my mama all of the time and she loves it?

Nope, I never told her it wasn’t from scratch!

Mama doesn’t need to know all of that.

She loves this cake. She said it’s so moist Lisa what did you put in it?

I said love mama, L-O-V-E! lol

First, I buy high quality pineapple cake mix.

Don’t skimp on this part people. You want a moist cake and to make that happen you must use a high quality store-bought cake mix.

Store-bought mama!!!

Next, we’re gonna add eggs, and whole milk to the cake mix.

Oh, and melted butter. I also fold in a little crushed pineapple, pineapple juice, and toasted coconut.

Don’t forget to add a small box of vanilla pudding.

It really is that simple. I used my brownie pan because it’s brand new.

Actually, I bought it over a year ago and never used it.

It makes the perfect individual size cake bites.

You can also bake this in a regular size 9″ x 13″ cake pan.

Lastly, don’t forget about your pineapple cream cheese frosting.

It’s made with cream cheese, crushed pineapple, vanilla, toasted coconut, confectioners sugar, and a little coconut milk to thin.

It’s really that simple y’all!

Pina Colada Cake

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Note: if using a 9″ x 13″ cake pan follow package baking directions.

Ingredients:

1 package of pineapple cake mix

1 (3.4 oz.) box of vanilla pudding

2 eggs, room temperature

1 stick butter, melted, unsalted, cooled

1 cup toasted coconut

1 cup crushed pineapple

1 cup whole milk

2 tablespoons pineapple juice

1 teaspoon vanilla extract

Pineapple wedges and maraschino cherries to garnish

For the Pineapple Frosting:

8 oz. cream cheese, room temperature

1 stick butter, unsalted, room temperature

4 cups confectioners sugar

1 cup toasted coconut

1/2 cup crushed pineapple

1 teaspoon vanilla extract

coconut or whole milk to thin. About 1-2 tablespoons

Directions:

Preheat oven to 325 degrees.

Take 2 tablespoons of cake mix and add it to the crushed pineapple to coat. Set aside.

Take remaining cake mix, add pudding and mix well in a mixing bowl.

Add eggs, milk, and vanilla, mix on low well. Don’t over mix.

Fold in toasted coconut and pineapple, mix well.

Place mixture into a greased and floured pan and bake at 325 degrees for 25 minutes if using a dark pan.

Fill 1/2 way full as the cake batter will expand.

If using a normal size cake pan place all of the batter into the pan as directed.

Allow to cool about ten minutes in the pan, remove, and allow to cool completely before frosting the cakes.

To Toast Coconut:

Take sweetened shredded coconut, add to a dry pan over medium heat,stir constantly.

Once the coconut starts to brown on the edges immediately remove from the heat, and mix well.

The coconut will continue to brown because the pan is hot.

Don’t over brown.

Place onto a clean plate and stick in the refrigerator to cool down.

To Make the Pineapple Coconut Frosting:

Place butter and cream cheese into a mixer.

Mix well for about 3-4 minutes until light and fluffy.

Add sugar, vanilla, and milk. Mix well.

Add pineapple and coconut. Mix well.