If you love the tropical flavors of pineapple, coconut, and just a hint of rum flavoring, then this Piña Colada Sheet Cake is going to be your new summertime favorite!
This easy sheet cake starts with a box of yellow cake mix, gets drenched in a creamy coconut-pineapple soak, and finishes with the dreamiest whipped coconut frosting. It’s the ultimate make-ahead dessert for summer cookouts, luau-themed parties, or just a fun twist on your everyday cake.
Why You’ll Love This Recipe
- Big Tropical Flavor – Pineapple, coconut, lime, and rum extract come together for a cake that tastes like vacation.
- So Easy – Starts with a box cake mix, but tastes totally homemade thanks to the fruity soak and fluffy whipped topping.
- Make-Ahead Friendly – The flavors only get better as it chills in the fridge. Perfect for prepping a day before the party!
- Light and Luscious – Whipped cream frosting with coconut pudding mix keeps things light, fluffy, and not overly sweet.
- Party-Ready Presentation – Topped with toasted coconut and cherries, this cake is as pretty as it is delicious.
Ingredients You’ll Need
For the Cake:
- 1 (13.25 oz) box yellow cake mix
- 1 cup crushed pineapple (with juice)
- ⅓ cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon rum extract
For the Soak:
- 1 cup cream of coconut, well blended
- ½ cup pineapple juice
- 2 tablespoons fresh lime juice
- 2 teaspoons rum extract
For the Frosting:
- 3 cups heavy whipping cream, cold
- ½ cup cream of coconut, well blended
- ½ cup powdered sugar
- 1 teaspoon rum extract
- 1 (3.4 oz) box instant coconut cream pudding mix (dry)
Optional Toppings:
- Toasted shredded coconut
- Maraschino cherries
How to Make Piña Colada Sheet Cake
1. Bake the Cake
Preheat your oven to 350°F and prepare a 9×13 baking dish with nonstick spray. In a large bowl, mix the cake mix, crushed pineapple (with juice), vegetable oil, eggs, and rum extract. Beat on medium speed for 2 minutes, then pour into the prepared pan.
Bake for 20–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
2. Prepare the Soak
In a mixing bowl, whisk together cream of coconut, pineapple juice, lime juice, and rum extract. Blend your cream of coconut first if it has separated for a smooth finish.
3. Soak the Cake
Once the cake is cool, poke holes all over the surface using a fork or skewer. Slowly pour the soak evenly over the cake. Let it sit 10–20 minutes to absorb all that goodness.
4. Make the Whipped Frosting
In a large bowl, whip cold heavy cream until soft peaks form. Add cream of coconut, powdered sugar, rum extract, and dry coconut pudding mix. Continue whipping until stiff peaks form.
5. Frost & Chill
Spread the frosting over the soaked cake, cover, and refrigerate for 1–2 hours to let the flavors meld.
6. Garnish & Serve
Just before serving, top with toasted coconut and maraschino cherries. Slice, serve chilled, and enjoy every tropical bite!
Jessica’s Pro Tips
- Blend Your Cream of Coconut – It often separates in the can, so give it a quick blend for the smoothest results.
- Use Cold Heavy Cream – This helps your whipped topping set up beautifully and hold its shape.
- Don’t Overmix the Frosting – Whip just until stiff peaks form—overwhipping can cause graininess.
- Garnish Before Serving – Toasted coconut and cherries look best when added fresh.
FAQ
Cream of coconut (like Coco Lopez) is sweetened and syrupy, perfect for desserts. Coconut cream is unsweetened and thicker—not interchangeable here.
Yes! Bake and soak the cake up to 1 day in advance. Just store it covered in the fridge. Make and add the whipped frosting on the day you plan to serve it for best texture.
Keep the cake covered in the refrigerator for up to 4 days. Because the frosting is made with real whipped cream, it needs to stay chilled.
Nope! Rum extract gives you all the tropical flavor with none of the alcohol. You could even leave out the extract if preferred.
Tools You’ll Need
- 9×13-inch baking dish
- Electric mixer with whisk attachment
- Medium and large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Fork or skewer
- Blender (optional, for smoothing cream of coconut)
More Recipes
Pair this cake with tropical drinks like piña coladas, pineapple punch, or coconut-lime spritzers. It’s also perfect alongside BBQ, grilled kabobs, or pulled pork sliders for a summer feast your guests will rave about.
You’ll also love these pineapple and coconut desserts:
📌 Don’t forget to pin this recipe for later and tag @Fantabulosity when you bake it! I’d love to see your creations.
Recipe
Pina Colada Cake
Equipment
- 9×13-inch baking dish
- Hand or stand mixer (with whisk attachment for whipped cream)
- mixing bowls (at least two medium to large)
- Measuring cups and spoons
- rubber spatula
- Fork (for poking holes in the cake)
- Whisk
- Blender or immersion blender (optional, to smooth cream of coconut if needed)
- Fine mesh strainer (optional, for straining pineapple juice)
Ingredients
For the Cake
- 13.25 ounce box yellow cake mix
- 1 cup crushed pineapple undrained with the juice
- ⅓ cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon rum extract
For the Soak
- 1 cup cream of coconut well blended
- ½ cup pineapple juice
- 2 tablespoons fresh lime juice
- 2 teaspoons rum extract
For the Frosting
- 3 cups heavy whipping cream cold
- ½ cup cream of coconut well blended
- ½ cup powdered sugar
- 1 teaspoon rum extract
- 3.4 ounce box instant coconut cream pudding mix (dry, do not prepare with milk)
Optional Toppings
- toasted shredded coconut
- Maraschino cherries
Instructions
- Preheat your oven to 350°F. Prepare a 9×13 baking dish with nonstick cooking spray and set it aside.
For the Cake
- In a large mixing bowl, beat together (1) 13.25-ounce box yellow cake mix, 1 cup crushed pineapple (with the juice), ⅓ cup vegetable oil, 3 large eggs, and 1 teaspoon rum extract. Use a hand or stand mixer on medium speed for about 2 minutes, until the mixture is smooth and well combined.Pour the batter into your prepared baking pan and smooth out the top with a spatula.
- Bake for 20–30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Don’t overbake! Let the cake cool completely in the pan on a wire rack.
For the Soak
- In a medium mixing bowl or large measuring cup, whisk together 1 cup cream of coconut, ½ cup pineapple juice, 2 tablespoons fresh lime juice, and 2 teaspoons rum extract. If your cream of coconut is separated or lumpy, give it a spin in the blender or a quick whisk to combine and smooth it out.
- Once the cake is fully cool, use a skewer or fork to poke holes all over the top surface. Slowly pour the coconut-pineapple mixture over the cake, letting it sink in evenly. Let it sit for 10–20 minutes so the liquid soaks in fully.
For the Frosting
- In a large mixing bowl, whip 3 cups of cold heavy whipping cream with a hand mixer or stand mixer with a whisk attachment on medium-high speed until soft peaks form. Add ½ cup cream of coconut, ½ cup powdered sugar, 1 teaspoon rum extract, and (1) 3.4-ounce box dry coconut cream pudding mix. Continue whipping until stiff peaks form and the mixture holds its shape. Don’t overmix, or it could turn grainy.
- Once the cake has absorbed the soak, spread the whipped coconut frosting generously over the top. Cover and place in the fridge for 1-2 hours to allow the flavors to meld.
- Sprinkle toasted shredded coconut and dot with maraschino cherries.
- Serve chilled and ENJOY!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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