Coconut, rum and instant pudding make this a tropical cake. You’ll feel like you’re on your own little island.
How To Make Pina Colada Pudding Cake
Pudding cake that reminds you of your favorite pina colada
Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Ingredients
- 1 pkg white cake mix
- 1 can pineapple with juice, (8 oz), crushed
- ⅓ cup light rum
- 1 cup coconut
- 1 large whip, cool
- 1 pkg coconut , see note, or vanilla instant pudding
- 1 pkg vanilla instant pudding, or small package
- ½ cup water
- ⅓ cup milk
- ¼ cup oil
- 4 eggs
Instructions
-
Blend rum, pudding, cake mix, eggs, water and oil in mixing bowl and beat for 4 minutes.
-
Pour into 2 greased and floured 9-inch cake pans.
-
Bake at 350 degrees F for 25 to 30 minutes or until cake springs back when lightly pressed.
- Do not under-bake.
-
Cool completely.
-
Frost. Sprinkle with coconut.
Recipe Notes
Note: With vanilla flavor instant pudding, increase water to 3/4 C. and add 1 cup flaked coconut to batter.
Nutrition
- Sugar: 4g
- :
- Calcium: 20mg
- Calories: 118kcal
- Carbohydrates: 5g
- Cholesterol: 55mg
- Fat: 9g
- Fiber: 1g
- Iron: 1mg
- Potassium: 76mg
- Protein: 2g
- Saturated Fat: 3g
- Sodium: 27mg
- Vitamin A: 100IU
- Vitamin C: 2mg
Want to share your experience making this tropical Pina Colada Pudding Cake or have any tweaks to suggest? Join the discussion in the Baking and Desserts forum!
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