An easy version of the beloved tres leches cake is made with cake mix, pineapple, and cream of coconut to give the cake a pina colada flavor.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
503 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Step 2
Stir yellow cake mix, eggs, water, and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
Step 3
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from oven.
Step 4
Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
Step 5
Whip cream in a mixing bowl with sugar, using an electric mixer, until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.
Ingredients
1 cup milk
⅓ cup vegetable oil
3 eggs
¼ cup white sugar
1 ¼ cups water
1 cup heavy whipping cream
1 (8 ounce) can crushed pineapple
1 (15 ounce) can cream of coconut
1 (18.25 ounce) box yellow cake mix without pudding
1 tablespoon toasted flaked coconut, or as desired (Optional)
