Featuring two layers of sweet pineapple cake and a layer of creamy coconut cheesecake, this piña colada cheesecake cake is a show-stopping summer dessert.
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Happy July (!!!) everybody! How was your Fourth? Or your Canada Day? Or your non-holiday weekend? Was it wonderful? Did you get to play with sparklers? I didn’t get to have fireworks this year but my day was fantabulous anyway. Because my addition to the festivities was this piña colada cheesecake cake.
Or more accurately, my addition was what was left of this piña colada cheesecake cake after I finished photographing it for this post—part of my photography process is eating bites of whatever I’m shooting to make my slices more uniform.
I suffer for my art.
But let me back up a bit and tell you a little more about this cake—so you can see why it was so fah-reaking irresistible. The cheesecake layer is the creamiest, coconut-iest cheesecake ever; I’m definitely going to post a stand-alone version of it at some point. And we stuff that cheesecake in between two layers of pineapple cake, made quick ‘n easy with a box cake mix because we’re buy people. Then we frost the whole thing with the most heavenly coconut rum buttercream you can even imagine. GUYS! SOSOSO good.
I’ve posted all kinds of cheesecake-y recipes this year but this piña colada cheesecake cake is easily my favorite. You could even say it takes the cake.
Yeah, I hate me too right now. But I’m still in a post-holiday sugar coma so maybe you can forgive the bad word play? And while you’re in a forgiving mood, maybe you can overlook just how many cheesecakes I’ve been posting. Because (eep) I still have a few more coming.
I can’t help it! When I find something I like, I hit repeat until I get sick of it and never want to see/hear/eat it again. . .tell me I’m not the only one? It took me just six months to tire of Fleetwood Mac’s greatest hits so if that’s a measure I should be over the cheesecake thing soon.
The pineapple layers took several tries to get right; I couldn’t get enough pineapple flavor from juice alone, but when I tried adding crushed pineapple to the cake the texture was weird, so I turned to pineapple flavoring. You can get away without adding the flavoring but your cake won’t have much pineapple flavor.
One warning though: do NOT taste the flavoring straight. I did and my tongue went numb and everything tasted like pineapple for the rest of the day. I make these mistakes so you don’t have to—not that anyone but me would be tempted to taste something labeled “super strength.”
A few notes: Both the cheesecake layer and the frosting call for cream of coconut. This is NOT the same as coconut cream—cream of coconut is sweetened, and is so delicious you might be tempted to eat it right out of the can. I use Coco Lopez.
The frosting calls for both rum and rum flavoring; if you’re serving this to children you can leave out the real stuff and you’ll be just fine. If you want an extra kick of rum without the booze, add more of the flavoring—just do it slowly as it’s pretty potent.
The cheesecake layer needs to refrigerate overnight so be sure to plan for that.
Have a great first weekend of July! I hope it includes a slice of piña colada cheesecake cake—paper umbrellas optional but highly recommended.
Piña colada cheesecake cake is an umbrella drink in cake form--it's just perfect for summer!
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs at room temperature
- 1 large egg yolk
- 1/4 cup sour cream
- 1/4 cup cream of coconut NOT coconut cream—I use Coco Lopez
- 1/2 teaspoon rum flavor
- 1/4 teaspoon coconut
- 1/4 cup sweetened shredded coconut toasted*
- 1 15.25-ounce white cake mix + ingredients listed on box
- Pineapple juice
- 1 3.4-ounce box instant vanilla pudding mix
- 1/2 teaspoon pineapple flavoring optional
- A couple drops of yellow food coloring optional
- 1 cup unsalted butter at room temperature
- 1/4 cup cream of coconut NOT coconut cream
- 4 1/2 to 5 cups powdered sugar
- 1 tablespoon rum optional
- 1/2 teaspoon rum flavor
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- maraschino cherries for garnish optional
- additional toasted coconut for garnish optional
- Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
- Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Turn mixer to low and beat in the sour cream, cream of coconut, rum flavor and coconut extract. Fold in the toasted coconut.
- Pour batter into the prepared pan and smooth the top. Set pan in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 28 to 34 minutes, until the center of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.
- After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.
- Spray 2 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper and lightly dust with flour. Set pans aside.
- Prepare cake batter according to the directions on the box, substituting pineapple juice for the water—if your cake mix calls for 1 cup of water, use 1 cup of pineapple juice. Beat in the vanilla pudding mix, then the pineapple flavoring and food coloring, if using.
- Divide evenly between the prepared cake pans and bake as directed on the box, until a cake tester inserted into the center of the cake layers comes out clean. (The layers may take just a few minutes more than usual to be fully done.) Cool in pans on a wire rack for 30 minutes, then carefully invert pans onto the rack to cool cake layers completely.
- In a stand mixer fitted with the paddle attachment, beat the butter until it is light and fluffy, about 2 minutes. Beat in the cream of coconut. Turn mixer to low and gradually add 4 cups powdered sugar, then the rum (if using), rum flavor, coconut extract, and salt. Beat on medium for 4 minutes. Adjust consistency if necessary by adding additional cream of coconut if frosting is too thick or additional powdered sugar if it is too thin.
- Place one of the pineapple cake layers on a cake stand or cake circle. Spread a thin layer of frosting over the top. Carefully top with the cheesecake layer. Top cheesecake with another thin layer of frosting, spreading it gently into an even layer. Top with remaining pineapple cake layer. (It’s possible your cheesecake layer will be a little wider than your cake; if this is the case trim it by running a sharp paring knife around the perimeter of the cake.) Use remaining frosting to frost the cake, and decorate if desired. Serve and enjoy.
*To toast your coconut, preheat the oven to 350 degrees. Spread coconut into a single layer on a large baking sheet and bake, tossing occasionally, for 4 to 5 minutes, until coconut is evenly golden brown. If your coconut isn’t golden after 5 minutes, continue toasting, tossing every minute or so, until it reaches the desired color. Watch it carefully because it burns quickly.
Cheesecake layer adapted from The Baker’s Manual
Thao @ In Good Flavor says
This cake is amazing, Kelsie!! And it has one of my favorite ingredients, cream of coconut! Yes, I have been known to eat it out of the can. It’s soooo good!! Thanks for the warning of the pineapple flavoring…I would have totally tried it straight from the bottle. ?
Kelsie says
Thank you Thao! Cream of coconut is just one of the most delicious things ever, isn’t it? Have a great week, my friend!
Maria Doss says
This would be a cake of my dreams!!!! Anything with umbrellas on top wins my heart and this cake is such a dream (I say it again). Loooooooooooove this but it’s just too dangerous to have this around. I might polish off the entire cake in one sitting.
Kelsie says
Haha! The umbrellas make this even more irrisistable don’t they? Anything with tiny umbrellas makes my heart happy :). Thank you Maria! Have a great weekend!
Pamela (BrooklynFarmGirl) says
This looks so perfect for the summer! I love the flavor combo 🙂
Kelsie says
Thank you Pamela! Happy Friday!
eastofedencook says
Oh! All my dreams of a tropical vacation in one slice of cheesecake cake! Maybe two slices? or one for breakfast? A dreamy dessert Kelsie.
Kelsie says
Haha! It’s definitely a vacation on a plate :). Thank you Deb! Have a great weekend!
Patrick@looneyforfood says
Cheesecake is my favorite kind of cake!
Kelsie says
It’s so good, isn’t it? Happy Friday!
cakespy says
This looks incredible. The texture looks perfect and what a playful combo of flavors!
Kelsie says
Thank you Jessie! Happy Friday!
Milena | Craft Beering says
I’m all for the rum version, Kelsie. If kids have issues with that…. They really don’t need to be eating cake anyways?The flavors you have going on remind me of this pina colada popsicle I get on occasion while watching my little one splash around the pool with other kids. Helps me block the noise. I’m sure I wouldn’t stop at one slice of this cake. Might need extra frosting on the side, maybe a bonus mojito and then every day will feel like a party! Glad you had a good fourth!
Kelsie says
Ummmmmm a mojito alongside this cake is like a dream come true! I like the way you think, Milena! And now I’m craving a pina colada popsicle :). Have a great weekend, my friend!
Marcie Bidou says
Pina colada flavors are some of my very favorite — it doesn’t get much better! This cheesecake cake is gorgeous and such a great summer dessert!
Kelsie says
I KNOW! That coconut-pineapple thing just tastes like vacation :). Thank you Marcie! Happy almost-Friday!
Katherine | Love In My Oven says
I’m really glad you gave a warning about actually tasting the pineapple flavoring – SO something I would do!! But was having everything taste like pineapple after that really the worst thing? This cake looks so amazing!! So perfect for summer. Cheers!!
Kelsie says
Hahaha! I’m glad I’m not the only one! Thank you Katherine :). Have a great weekend!
Julie | The Old School Cook says
Oh, Kelsie, coconut & pineapple-two of my most favorite things. And yes, I eat cream of coconut straight from the can sometimes…just to be sure it’s fresh?
Kelsie says
Coconut and pineapple are two of my favorite things, too! I hear you–I live in fear of using expired cream of coconut, and usually it takes me several tastes to be sure it’s usable :). Happy Friday-eve, Julie!
Kelly says
So glad you had a great weekend! We had a low key one here as well but it was a nice little break 🙂 And I love how fun this cheesecake is! It’s so pretty and the Pina Colada flavors sound amazing!
Kelsie says
Thank you, Kelly! Low key is my favorite way to go for summer celebrations :). Have a great weekend!
Miriam @londonkitchendiaries says
What a lovely twist on cheesecake – love Piña Colada so this is right up my alley 🙂 Looking forward to more of your cheesecake recipes! Have a lovely weekend!
Miriam xx
Kelsie says
Thank you so much, Miriam! You have a lovely weekend too!
3scoopsofsugar says
Okay, so I probably have a lot of favorites but Pina Colada anything is at the top of those favorites! I love your photos of this cake! So amazing! Have a great weekend Kelsie!! 🙂 I also totally LOL when I read you tasted the pineapple flavoring because that is something I would do.
Kelsie says
Thank you Megan! I’m so glad I’m not the only one who does non-sensical things in the kitchen, haha! Have a great weekend!
Kelly @ Kelly Lynn's Sweets and Treats says
Now I want to taste pineapple flavoring….but I won’t hehehehe. Love cheesecake and this looks so tropically divine! 🙂 xoxo
Kelsie says
Haha! If you do you’ll have to let me know how long the pineapple thing lasted for you :). Thank you Kelly! Have a great weekend!
Deepika|TheLoveOfCakes says
Who bakes such crazy desserts 😀 I want to dig in that cake slice now 😛 Coconut, rum and pineapple..Yum yum yum!!
Kelsie says
Thank you Deepika! I’ll send you a slice! Have a great weekend!
Emma says
That cheesecake layer sounds so good 😀 the whole overall cake looks amazing, I love cakes like this, indulgent and just a little bit naughty 😉
Kelsie says
Thank you Emma! A little bit naughty is my favorite kind of dessert :). Have a great weekend!
thebakingskillet says
Kelsie you are a true true artist to suffer for your art by eating this amazing cake!! lol Feel like sitting on a beach and eating a giant piece of this!
Kelsie says
Hahaha! Thank you Jenny! Happy almost-Friday, my dear!
Dawn @ Girl Heart Food says
Glad to hear you had a wonderful holiday!!
A drink in cake form? What? Yes please! And I love coconut….like, SO much! Like you, when I like something (say a song) I tend to replay over and over and then I get so tired of it and don’t want to listen to again, lol. I even think ‘Dawn, you better pace yourself cause you love that song so much.’ But, nope. As for flavourings, I hear ya! Don’t do that with peppermint. Ugh. Like, I like minty stuff, but too much of a good thing is not a good thing. P.S. umbrellas are totally not optional 😉
Kelsie says
Oh I can’t even imagine how awful peppermint flavoring must be. My tongue hurts just thinking about it! And girl, I can’t even tell you how many songs I hate now because I listened to them for months straight when they first came out. UGH! Have a great weekend, Dawn!
David | Spiced says
Hah! I love that you tasted the pineapple flavoring. I wish I had seen the look on your face after that one! Pineapple-flavored coffee, anyone? 🙂 So I am totally digging the cake + cheesecake combination here! Laura’s uncle used to make cakes like this, but I’ve never tried…and now you’ve convinced me that I have to go for it. Because the only thing better than cheesecake is cheesecake wrapped in cake! And the flavors you have going on here sound absolutely incredible. Rum, pineapple, coconut. It almost sounds like a fancy summer drink…oh wait. Hah! Hope you had an amazing Fourth, my friend!
Kelsie says
Haha. There’s a reason pineapple-flavored coffee isn’t a thing :). Same with the pineapple-flavored tempeh Reuben I had for dinner. Not pleasant! Definitely DEFINITELY make a cheesecake cake. They’re too much fun to make. And, of course, to eat. Have a great afternoon, David!
lynne hoareau says
Hmmmmm this sounds so yummy !!! I am totally with you, on hitting that repeat button !!! 🙂 This by far out weighs fireworks 🙂 Oh, and the food photography thing, I am totally with you on that one too….but that is another story for another day 🙂 Have a good one !
Kelsie says
Thank you Lynne! I’ll take cake over fireworks any day :). Have a great weekend!