Piña Colada Cake

Pam Hoepner
by Pam Hoepner
12 Servings
55 min

This is an easy piña colada cake for when you want to have a taste of the tropics for dessert!

It’s delicious and so simple to make.

Just dump everything in the pan in layers and bake. Really!I

I created this recipe for easy piña colada cake after seeing so many “dump cake” recipes where, just like the name implies, you simply dump the ingredients right in the pan and bake it.

This recipe is so economical and easy to put together. And it has just a few ingredients that you probably already have on hand - canned pineapple, canned mandarin oranges, flaked coconut, butter, and a yellow cake mix.

So, get in your vacation zone today with this tropical treat!

See pictures of every step here: Easy Piña Colada Cake.

Note: I used Pillsbury moist supreme classic yellow cake mix (affiliate link) in this recipe, but any yellow cake mix will work.

Easy pina colada cake that is absolutely delicious! A taste of a tropical day at the beach even if you are stuck at home.

Pina colada cake, fresh from the oven. Smells delicious...

Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • Two 20 oz. cans of crushed pineapple
  • One 15 oz. can of drained mandarin oranges, chopped into chunks, reserving 1/3 c. of juice
  • One 7 oz. bag of sweetened coconut flakes
  • One box yellow cake mix
  • 1 stick of butter

Preheat the oven to 350°.
When the oven is hot, cut 1/2 of the stick of butter into small pieces and melt them in the pan.
In the meantime, drain 1 can of pineapple and then drain the can of mandarin oranges, reserving 1/3 c. of the orange juice. Keep all of the juice from the other can of pineapple.
Take the pan out of the oven, dump in the drained pineapple, the pineapple still in its juice, the chopped oranges, and the reserved 1/3 c. of mandarin orange juice.
Sprinkle the entire bag of dry cake mix evenly over the fruit.
Sprinkle the entire bag of coconut over the cake mix.
Chop up the other 1/2 stick of butter into small pieces and dot it over the top of the coconut.
Bake 45 minutes to an hour (or until coconut is browned).
Serve warm with a dollop of whipped cream or vanilla ice cream.
Pam Hoepner
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