Cake drizzled with coconut rum, topped with pineapple, cream and a little lime zest. Yum!

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 60 minutes
    • Caribbean
    • Vegetarian

    Pina Colada Pudding

    Recipe Information

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    500g Vanilla Cake Mix

    60ml Rapeseed Oil

    60ml Vegetable Oil

    200ml Water

    300ml Double Cream

    1 Pineapple, chopped

    4 tbsp Coconut Rum

    Zest of 1 Lime


    Pre-heat oven to 180C/160C (fan)/Gas Mark 4.

    Make the sponge cake using the rapeseed oil, according to the instructions on the packet. Allow to cool.

    Divide the cake into 8 pieces.

    Place a piece of cake in the base of each serving glass and drizzle with coconut rum.

    Whip the cream until soft peaks form.

    Add a layer of pineapple to each glass, followed by a layer of whipped cream.

    Repeat with the remaining cake, pineapple, and cream.

    Top each pudding with a sprinkling of lime zest.

    Keep refrigerated until serving.

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