Pina Colada Pudding Cake Recipe

Coconut, rum and instant pudding make this a tropical cake. You’ll feel like you’re on your own little island.

Pina Colada Pudding Cake Recipe

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


  • 1 pkg white cake mix
  • 1 can pineapple with juice, (8 oz), crushed
  • 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
  • cup milk
  • ¼ cup oil
  • 4 eggs


  1. Blend rum, pudding, cake mix, eggs, water and oil in mixing bowl and beat for 4 minutes.

  2. Pour into 2 greased and floured 9-inch cake pans.

  3. Bake at 350 degrees F for 25 to 30 minutes or until cake springs back when lightly pressed.

  4. Do not under-bake.
  5. Cool completely.

  6. 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.


  • 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
Nutrition Disclaimer
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