Pina Colada Cake
Are you looking for a different cake or dessert that’s quick, easy, light and low fat? This pina colada cake is perfect. This pina colada cake is delicious and smells wonderful while it is baking. My home smelled like a tropical vacation! The texture is similar to angel food cake with delicious bits of pineapple. The coconut on the top was toasted golden brown and formed a lovely topping so there’s no need to frost this cake.
My Dad was diabetic and the only type of cake he could have was angel food cake so this is diabetic-friendly dessert. I normally don’t use cake mixes but this is definitely something I’ll bake again.
Pina Colada Cake Recipe
Ingredients for Pina Colada Cake:
1 angel food cake mix
1 (14oz) can unsweetened, crushed pineapple
1 teaspoon Watkins Rum Extract
1/2 teaspoon Watkins Coconut Extract
1/2 teaspoon Watkins Baking Vanilla Extract
1/2 cup unsweetened, shredded coconut
Directions for Pina Colada Cake:
- Preheat over to 350 degrees Fahrenheit. Line an 8 and 1/2 by 13-inch cake pan with wax paper or parchment paper. Leave several inches of paper above the cake pan for easy removal once baked.
- Place crushed pineapple and extracts in a large bowl.
- Add angel food cake mix and stir all ingredients together quickly.
- Pour batter onto the prepared cake pan. Sprinkle the unsweetened coconut on top.
- Bake at 350 degrees for 30 to 35 minutes.
- Cool in pan for 10 minutes, then lift the cake out of the pan with paper liner and complete cooling on a wire rack.
20 servings. Estimated calories 81, sugars 8.2g, carbohydrates 14.8g, and fat 1.9g.
I use and recommend Watkins extracts because I love the quality. You should also know I’m an Independent Watkins Consultant so when you order through me I will earn a commission. Thanks in advance, I know you’ll love Watkins extracts, spices, and other pantry essentials as much as I do.
Ingredients
- 1 angel food cake mix
- 1 (14oz) can unsweetened, crushed pineapple
- 1 teaspoon Watkins Rum Extract
- 1/2 teaspoon Watkins Coconut Extract
- 1/2 teaspoon Watkins Vanilla Extract
- 1/2 cup unsweetened, shredded coconut
Directions
- Preheat over to 350 degrees Fahrenheit. Line an 8 and 1/2 by 13-inch cake pan with wax paper or parchment paper. Leave several inches of paper above the cake pan for easy removal once baked.
- Place crushed pineapple and extracts in a large bowl.
- Add angel food cake mix and stir all ingredients together quickly.
- Pour batter onto the prepared cake pan. Sprinkle the unsweetened coconut on top.
- Bake at 350 degrees for 30 to 35 minutes.
- Cool in pan for 10 minutes, then lift the cake out of the pan with paper liner and complete cooling on a wire rack.
I’d love to know if you try this recipe and how you like it. I enjoy reading your comments and appreciate it when you share and pin my recipes.
About the Author
Melody Thacker
Melody is passionate about helping and empowering people. She blogs about natural living, real food, homemaking, direct sales, and life. People are the most important things, especially family. Last but not least, she loves being an Independent Watkins Consultant.
17 Sep 2023
Hello, i’m trying to make a pina colata cake the one I use to make years ago had a whipped cream topping with pineapple
Do you happen to know where I can get that recipe from watkins?
it had a base I use to buy ? I just can not remember.
thanks,