When money is tight or pantry supplies are limited, this gluten-free piña colada cake delivers big flavor with modest effort. It yields a moist two-layer 8-inch cake filled with sweet pineapple curd and topped with a fluffy marshmallow coconut frosting. If you prefer a boozy note, you can brush the layers with rum before assembling.
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours, 35 minutes
Yield: Makes 8 servings
A tender, buttery gluten-free pineapple cake made from an economical copycat yellow cake mix, layered with pineapple curd and finished with a coconut marshmallow frosting.
Ingredients:
- 3/4 cup pineapple curd*, reserving the can’s pineapple juice and the egg whites
- 1 recipe copycat gluten-free yellow cake mix
- 8 tablespoons (4 ounces / 1 stick) unsalted butter, softened
- 2/3 cup reserved pineapple juice
- 3 large eggs, separated, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar (superfine or fine preferred)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 large egg whites (from the reserved eggs), at room temperature
- 1/4 cup + 2 tablespoons light corn syrup (or a gluten-free brown rice syrup)
- 3/4 teaspoon pure vanilla extract
Instructions:
- Prepare the pineapple curd according to your chosen recipe and chill until ready to use.
- Grease two 8-inch round cake pans and preheat the oven to 325ºF (165ºC).
- If your cake mix ingredients are not yet combined, cream the butter and sugar in a mixer on medium speed until light and fluffy, about 5 minutes. If you already combined the dry mix, simply beat the butter 2–3 minutes until light.
- Sift the cake mix or remaining dry ingredients into a bowl. Add them to the mixer gradually, alternating with the pineapple juice until fully incorporated.
- Add the eggs one at a time, beating about 30 seconds after each until the batter is a bit fluffy. For a lighter sponge-like texture (good with whipped cream), add an extra egg.
- Mix in the vanilla on medium-low until combined.
- Divide the batter evenly between the prepared pans and smooth the tops with an oiled silicone spatula. Bake on the center rack 20–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from pans when they are cool enough to handle and transfer to wire racks to cool completely.
- Trim any domes or overcooked edges by slicing off 1/8–1/4 inch so layers sit flat.
- Place one cake layer upside down on a serving plate. For easier cleanup, slide three 3-inch strips of parchment under the layer before frosting.
- Spread 3/4 to 1 cup pineapple curd over the bottom layer, then top with the second layer, flat side down. Frost with the marshmallow coconut frosting below or with your preferred gluten-free frosting.
- In a heatproof mixing bowl, whisk together the sugar, cream of tartar, and salt. Add the 3 reserved egg whites and whisk to combine. Set the bowl over a simmering water bath and whisk frequently until the sugar dissolves and the mixture reaches 145ºF (about warm to the touch).
- Dry the bowl, return it to the mixer, and beat starting at medium speed for 2 minutes, then increase to high and beat an additional 5 minutes until stiff peaks form. Ensure the bowl is cold (chill briefly if necessary) so the frosting holds its shape and doesn’t slide off the cake. Fold in toasted coconut if you like a stronger coconut presence before frosting.
Tips
*Butter is optional in the pineapple curd; omit if you prefer a lighter curd.
For a rum flavor, brush each cake layer with up to 3 tablespoons rum using a pastry brush before adding the filling and frosting. Baste the flat side of the bottom layer and the rounded side of the top layer, then allow the alcohol to soak in before assembling.