For an extra layer of flavor, consider adding a tablespoon of rum extract to the cake batter. Be sure to poke plenty of holes in the cake to ensure even soaking of the tres leches mixture. Garnish with fresh pineapple chunks or maraschino cherries for a festive touch. Leftovers can be stored in the refrigerator for up to 3 days.
Tres Leches Piña Colada Cake
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS187
Escape to a tropical paradise with every bite of this luscious Tres Leches Piña Colada Cake! This delightful dessert reimagines the classic tres leches, infusing it with the sunny flavors of pineapple and coconut, creating a moist, creamy, and utterly irresistible treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol53 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium347 mg
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Sugar27 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (5 minutes)
02 Step
Recipe View In a large bowl, combine the yellow cake mix, water, eggs, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. Gently fold in the crushed pineapple. (10 minutes)
03 Step
Recipe View Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. (40 minutes)
04 Step
Recipe View While the cake is baking, prepare the tres leches mixture. In a medium bowl, whisk together the cream of coconut and milk until smooth. Set aside. (5 minutes)
05 Step
Recipe View Once the cake is out of the oven, immediately poke holes all over the top using a fork or skewer. Slowly pour the cream of coconut mixture evenly over the hot cake, allowing it to soak in. Let the cake cool completely. (30 minutes)
06 Step
Recipe View In a chilled bowl, whip the heavy cream and sugar with an electric mixer until soft peaks form. (10 minutes)
07 Step
Recipe View Once the cake is completely cooled, frost the top with the whipped cream. Sprinkle with toasted coconut for garnish. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cake to chill. (30 minutes)
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RECIPE REVIEWS
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Molly Bartell
Jun 17, 2025Easy to follow instructions and the cake turned out perfectly. Will definitely make it again!
Jaclyn Stoltenberg
Mar 1, 2025This is my new favorite cake! Thank you for sharing this wonderful recipe.
Andre Klein
Aug 11, 2024The piña colada flavor is spot on! It's like a tropical vacation in every bite.
Zelda Fadel
Jul 19, 2024I added a layer of pineapple chunks between the cake and the whipped cream. It was delicious!
Evan Ortiz
May 19, 2024This cake was amazing! So moist and flavorful. My family loved it!
Salvatore Funk
Apr 4, 2024The cake was a bit too sweet for my taste. Next time, I'll reduce the sugar in the whipped cream.
Samson Hoppe
Mar 14, 2024I made this for a potluck and it was a huge hit. Everyone asked for the recipe!
Kaitlin Koepp
Oct 29, 2023I used coconut milk instead of cream of coconut and it still turned out great, just a little less sweet.