Piña Colada Cake

A close-up on the sliced pina colada cake, with coconut frosting and pineapple filling showing.

4.91 from 10 votes

Piña Colada Cake is made with buttery soft rum-flavored cake layers, a sweet pineapple filling, and frosted in a silky coconut rum frosting. Top this stunning cake off with a pineapple caramel sauce for the most incredible cake you'll ever have!

Prep Time2

Cook Time33

Total Time2 33

Course: Dessert

Cuisine: Dessert

Keyword: Piña Colada, Summer Cakes, Pineapple Cake

Servings: to 20 slices

Author: Stephanie Simmons

Ingredients

For Greasing Cake Pans

shortening, for greasing pans
flour, for greasing pans

For the Cake Layers

3 and 1/2 cups cake flour, spooned & leveled 385 grams
1 tbsp baking powder 14 grams
3/4 tsp baking soda 5 grams
3/4 tsp salt 5 grams
1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature 148 grams
1/2 cup vegetable oil 116 mL
2 and 2/3 cup granulated sugar 543 grams
7 large egg whites, at room temperature 266 grams
1 and 1/2 tbsp vanilla extract 20 grams
3/4 cup full fat sour cream, at room temperature 180 grams
1 cup milk 240 mL
1/2 cup + 1 tbsp coconut rum 136 mL

For the Pineapple Filling

one, 20 ounce can crushed pineapple, don't drain
1/3 cup light brown sugar, packed 73 grams
1/3 cup granulated sugar 70 grams
1 tbsp coconut rum
1 tbsp + 2 tsp corn starch 13 grams
pinch cinnamon

For the Pineapple Caramel

1 cup granulated sugar 210 grams
6 tbsp salted butter, cubed 85 grams
1/2 cup + 1 tbsp heavy cream 135 grams
2 tbsp pineapple juice

For the Coconut Rum Frosting

1 and 1/2 cups + 2 tbsp salted butter, softened at room temperature 367 grams
7 cups to 7 and 2/3 cups powdered sugar 840 - 920 grams
3-4 tbsp coconut rum
pinch of salt
1 tbsp vanilla extract
16 ounces full fat cream cheese, softened at room temperature use the block style - 454 grams

For the Cake Assembly

3/4 cup shredded coconut, optional
pineapple slices for decorating

US Customary - Metric

Instructions

Prep: Make sure all cold ingredients have come to room temperature. Preheat your oven to 350° F. Prepare three 9-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them evenly and completely. Cut a round of parchment paper to fit inside each (tracing is the easiest way). Place this on top of the greased pan bottom, then grease over the parchment paper as well. Add a handful of flour, and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.
shortening, for greasing pans, flour, for greasing pans
Prep the Dry Ingredients: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt.
3 and 1/2 cups cake flour, spooned & leveled , 1 tbsp baking powder, 3/4 tsp baking soda, 3/4 tsp salt
Make the Cake Batter: In a large mixing bowl, cream the softened butter for about 30 seconds, until creamy. Add the vegetable oil and beat together for 1 minute. Add the sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Scrape the sides of the bowl down throughout, to ensure everything is combined. Add the egg whites, two at a time and then the last one on its own, beating on medium speed between each addition, for 45 seconds. The mixture will be very fluffy. Add the sour cream and vanilla and mix on medium low speed until just combined.
Add half of the dry ingredients with the mixer running on low speed. Add the milk and rum with a few streaks of flour remaining, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to make sure everything is combined – don't over mix!
1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature, 1/2 cup vegetable oil, 2 and 2/3 cup granulated sugar , 7 large egg whites, at room temperature , 1 and 1/2 tbsp vanilla extract , 3/4 cup full fat sour cream, at room temperature , 1 cup milk, 1/2 cup + 1 tbsp coconut rum
Bake: Divide cake batter evenly between the prepared pans. (You can eyeball this or use a kitchen scale.) Bake the first two pans together, and then the 3rd pan on its own after the first two are done. This will ensure the most even bake. Bake the cakes for 22-26 minutes, rotating the pans halfway through (my oven has hot spots, so I need to do this). A toothpick inserted into the center will pull out moist crumbs. Let cakes cool in the pans on cooling racks for 10 minutes. Then, invert onto cooling racks to cool completely.
Make the Pineapple Filling: Add all filling ingredients to a medium pot over medium high heat. Bring to a high simmer/low boil, then lower the heat a tad to keep it at a simmer and cook for 2-5 minutes - it should be sort of gurgling and should be thick - not super thick, but not watery.
one, 20 ounce can crushed pineapple, don't drain, 1/3 cup light brown sugar, packed, 1/3 cup granulated sugar , 1 tbsp coconut rum, 1 tbsp + 2 tsp corn starch, pinch cinnamon
Make the Pineapple Caramel: Make the caramel sauce following the recipe in my salted caramel sauce post, adding 2 tbsp of pineapple juice after the heavy cream is whisked in. Return to the heat and cook for 2-3 minutes, letting it bubble up, to thicken. Pour into a jar to cool at room temperature or in the fridge.
1 cup granulated sugar , 6 tbsp salted butter, cubed, 1/2 cup + 1 tbsp heavy cream, 3/4 cup shredded coconut, optional
Make the Frosting: Beat butter in a large mixing bowl on high speed until creamy – 30 seconds to 1 minute. Add powdered sugar, 2 cups at a time, mixing between each until creamy. Add 1-2 tbsp of rum between additions to help things come together. Add vanilla extract and salt & mix. Add cubed room temperature cream cheese, and mix well. (Adding this last prevents a weepy texture). Taste and add additional powdered sugar if desired.
1 and 1/2 cups + 2 tbsp salted butter, softened at room temperature , 7 cups to 7 and 2/3 cups powdered sugar , 3-4 tbsp coconut rum, pinch of salt, 1 tbsp vanilla extract , 16 ounces full fat cream cheese, softened at room temperature
Assemble the Cake: Place the first cake layer on a cake stand placed on a turntable. Fill a piping bag fitted with a round tip with 1/2 cup of frosting. Frost with 1 and 1/2 cups of frosting, spreading it evenly with an offset spatula. Pipe a border of frosting around the cake layer and fill with 1/2 cup of the chilled pineapple filling. Sprinkle on 1/4 cup of shredded coconut (optional).
Place the second cake layer on top and spread the excess frosting peeking out from between to begin your crumb coat around the first two layers. Chill for 10-15 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer upside down (for a flat top!) and give the cake a thin amount of frosting on top and on the sides.Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes to set the frosting. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Let chill in the fridge for at least 30 minutes or until frosting is set.
Create a drip around the edge of the cake with the caramel sauce – simply pour it slowly along the edge while turning the cake, and let it drip down. If your caramel was made ahead and is solid, microwave for 30 seconds or so, until pourable but not runny. Pipe extra frosting in swirls on top of the cake and decorate with pineapple pieces and coconut. Chill the entire cake in the fridge for at least 2 hours or up to 24 hours before slicing and serving.
Tip: Plastic wrap will stick to the caramel. Use toothpicks to hold it up from the top and sides of the cake, or use a cake plate with a lid if you have one large enough.
pineapple slices for decorating
Serve & Store: Slice and serve once chilled! Store leftovers in the fridge in an airtight container, with plastic wrap pressed over the cut portion of the cake, for 3-4 days.

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