A Spicy Perspective

Pina Colada Sheet Cake

Decadent Pina Colada Cake Recipe – Sheet Cake Squares with thick creamy pineapple icing. These individually portioned treats are a must for parties and end-of-year after-school snacks.

pina colada sheet cake

There are certain flavors that were just meant to go together….

Steak and potatoes. Chocolate and peanut butter. Bacon and eggs. Make that bacon and anything.

And of course coconut and pineapple.

That’s what makes a pina colada such a special beverage. It’s part cocktail, part dessert, and all creamy dreamy decadence.

pina colada cake with pineapple icing

There’s a rumor going around, that this girl I know once gained 13 pounds in TWO WEEKS by drinking virgin Pina Coladas every day in Hawaii, whilst pregnant.

I will not verify whether this is truth or fiction. Just know, pina coladas are dangerous!

Even so, I took the risk today by turning this luxurious beverage into cookie bars!

Or maybe they’re more like pina colada cake squares.

I can’t decide… These luscious little treats are somewhere in between bars and cake. They have the tenderness of a great pina colada cake, yet the slight density of cookie bars.

So we’re calling them Pina Colada Squares.

how to make pina colada cake

What Ingredients You Will Need

For the Pina Colada Cake:

  • 3 cups all-purpose Gold Medal Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter softened
  • 1 1/2 cup sugar
  • 1 egg
  • 2 tablespoons white rum
  • 1 cup unsweetened coconut milk

For the Iced Topping:

  • 20 ounces crushed pineapple
  • 8 ounces cream cheese softened
  • 7-8 cups powdered sugar
  • toasted coconut for garnish
baked pina colada cake

How To Make This Coconut Cake Recipe

Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.

In the bowl of your electric mixer, add the softened butter and sugar, and beat until light and fluffy, about 3 minutes. Beat in the egg and rum, then slowly add the flour mixture and coconut milk until well combined. Scrape the bowl and beat again for 30-45 seconds.

Pour the batter into the prepared baking dish. Smooth it out with a spatula and bake for 22-25 minutes.

mixing pineapple icing

Once the pina colada cake is out of the oven and has had time to cool, dump the pineapple in a colander and press with paper towels to remove as much excess moisture as possible. Dry pineapple = better icing.

Place the cream cheese in a clean mixing bowl and beat to soften and remove clumps. Then add the crushed pineapple and beat to combine. Turn the mixer on low and slowly add the powdered sugar, until the consistency is like really thick school glue.

Pour the icing over the top of the bars and sprinkle with toasted coconut. Place in the refrigerator for at least one hour. Once chilled, lift the whole sheet of pina colada cake squares out of the baking dish and cut it into squares. The icing will still be slightly loose and will ooze over the edges. Serve immediately or allow the icing to sit and set all the way.

spreading pineapple icing on cake

Piña Colada Cake

To make the pina colada cake base, I used smooth and dependable Gold Medal Flour, butter, creamy coconut milk, and just a touch of rum.

Then I covered the top with a rich pineapple icing that drips down over the edges in decadent layers.

Like this…

Sigh. The contrast of the creamy coconut base and the tangy pineapple icing is to die for! I can think of nothing I’d rather have at this very moment than these tropical flavors.

These little squares are tender and sweet with a tropical appeal that makes me feel like I’m on vacation, if only for a moment.

I think I’ll have another one.

soft pina colada sheet cake

Frequently Asked Questions

Do I Really Need That Much Powdered Sugar for the Icing?

Yes, it takes a lot of powdered sugar to make a smooth icing that will cover the top of the cake.

Can I Prep This Cake Ahead of Time?

Yes, you can make this cake ahead of time, since the total time to make any cake can be lengthy. Wrap well and store this dessert in the fridge for 3 to 4 days. 

What Toppings Can I Add To This? 

A go-to garnish for this cake could be a pitted tart cherry on each square or some maraschino cherries on top. You can also add chopped nuts or whipped topping.

easy pina colada cake

More Amazing Cake Recipes

Check the printable recipe card below for nutritional information including calories, carbohydrates, protein, cholesterol, and sodium percentages. 

Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.

soft pina colada sheet cake
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5 from 4 votes
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Pina Colada Cake Squares

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Decadent Pina Colada Cake Squares with thick creamy icing. These individually portioned treats are a must for parties and end of year after-school snacks.
Servings: 24 squares

Ingredients

For the Pina Colada Cake:

For the Iced Topping:

Instructions

  • Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
  • In the bowl of your electric mixer, add the softened butter and sugar, beat until light and fluffy, 3 minutes. Beat in the egg and rum, then slowly add the flour mixture and coconut milk until well combined. Scrape the bowl and beat again for 30-45 seconds.
  • Pour the batter into the prepared baking dish. Smooth it out with a spatula and bake for 22-25 minutes.
  • Once the pina colada cake is out of the oven and has had time to cool, dump the pineapple in a colander and press with paper towels to remove as much excess moisture as possible. Dry pineapple = better icing.
  • Place the cream cheese in a clean mixing bowl and beat to soften and remove clumps. Then add the crushed pineapple and beat to combine. Turn the mixer on low and slowly add the powdered sugar, until the consistency is like really thick school glue.
  • Pour the icing over the top of the bars and sprinkle with toasted coconut. Place in the refrigerator for at least one hour. Once chilled, lift the whole sheet of pina colada cake squares out of the baking dish and cut into squares. The icing will still be be slightly loose and will ooze over the edges. Serve immediately or allow the icing to sit and set all the way.

Video

Nutrition

Serving: 1square, Calories: 315kcal, Carbohydrates: 65g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 99mg, Potassium: 135mg, Fiber: 1g, Sugar: 51g, Vitamin A: 75IU, Vitamin C: 2.6mg, Calcium: 34mg, Iron: 1.1mg
Course: Dessert
Cuisine: American, Caribbean
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.

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47 comments on “Pina Colada Sheet Cake”

  1. Pingback: The Best Pina Colada Mix Recipe - Proud Cook

  2. Pingback: Caribbean Spiced Rum Cake Recipe - Proud Cook

  3. THESE SOUND AMAZING! DOES THE ICING RECIPE REALLY CALL FOR 7-8 CUPS OF POWDERED SUGAR?

  4. Waiting for it to come out of the oven.. :) Already smells like heaven.!!

  5. Pingback: 30 Delicious Coconut Recipes | Carmel Moments

  6. I think this could be my birthday cake!

  7. Yum…these are the perfect portion! Cake is fluffy and the icing is magic!

  8. A m a z I n g ! We’re having a staycation, I’m serving this tonight! #yum

  9. Will the flavor of these be good if I don’t have rum to add?

  10. Love the taste and texture

  11. Thanks Sommer for posting this. David and I really enjoyed them at the Birthday Party.

  12. Pingback: Pina Colada Squares | Pots, Pans and Proverbs

  13. These look so moist and fluffy! And that frosting looks incredible! Can’t wait to try these!

  14. I’ll take all the individual portions. These bars are dripping with deliciousness. Pinned.

  15. These squares sound so good! Love the coconut pineapple combo!

  16. eeek Sommer this looks awesome!!! I love me some coconut + pineapple deliciousness, plus this cake looks SO fluffy and light :)

  17. Pingback: Bites of Life (#13) | Noble Pig

  18. Oh Sommer, these look SO good! I love the summery coconut flavor. Great little treats!

  19. Pina Coladas are one of my all time favorite drinks. If I am driving, I order a virgin one. Its just as good. You know its cheaper, so I should order the virgin one all the time. Duh. Anyway I of course love it replicated in a cake. It looks so airy and summery too.

  20. Do you think it would turn out right if the rum were omitted?

  21. This cake sounds incredible! Perfect for summer gatherings!

  22. Looks perfect for backyard barbecues!

  23. What a fabulous summer treat!

  24. These look great Sommer!

  25. These are so perfect, Sommer! Love the flavor! And it was so good to see you over the weekend!

  26. i gained 10 in Hawaii in ONE week while pregnant and I was just mostly eating fruit, so I believe the tail! This cake looks like it has the most incredible texture!

  27. This cake looks fabulous! The frosting sounds amazing!

  28. Love this dreamy dessert!

  29. I love this flavor combo!

  30. What a delicious looking cake! Love the flavor!!

  31. Soooo good! Love pina colada flavors, perfect for your cute little cakes!

  32. I agree, coconut and pineapple are the best together. So good! These bars look awesome!

  33. This looks like my sort of cake. Love me some coconut! Pinning to our coconut board.
    Have a marvelous Monday Sommer!
    P.S. Hope you had a blast at BlogHer!

  34. Saw this in my Bloglovin’ feed this morning and just had to take a look. Oh my goodness….amazing! Can I have for breakfast?