I just saw that this link was for a cake made in Pina Colada flavor....you might want to PM the creator and ask for their recipe. 
http://www.cakecentral.com/cake-photo-58001.html
Found these on the net
http://www.bakedecoratecelebrate.com/recipes/pinacoladacake.cfm?cat=1
http://www.wtnh.com/Global/story.asp?S=5664532
I'm trying out the first one now, but with added desicated coconut and real rum in the batter (which tastes absolutely great, can't wait for it to finish baking)
I have a great one, but it makes a pretty wet cake. not quite like a dulce de leche cake, but close. It tastes wonderful, but you'd have to be careful about how you use it. I also lightened it--I'm on weight watchers, and the original version was 8 points a piece! The light version still tastes amazing and decadent.
Pina Colada Cake (light version)
Mix together:
1 box of regular yellow or white cake mix
1/3 c applesauce (replaces the oil)
1 cup egg beaters (replaces 4 eggs)
1 1oz box of sugar free fat free jello (I like the coconut one for this recipe, but it's hard to find sometimes)
1 c crushed pineapple, drained
1/2 c light coconut milk
1/2 c water
rum flavoring to taste (I use about 1 t, but just wing it)
mix all together and bake for 50-55 minutes at 350. I used a 9x13 pan, but you can use other shapes as well--you just might have to adjust the time.
When the cake has been baked, take it out of the oven and let cool for about 5 minutes. Then take a fork or skewer and poke holes in the top of the cake. Take about 1/2 c of the remaining coconut milk (you can add a bit of rum flavoring or some of the pineapple juice from when you drained the pineapple if you'd like). Pour the coconut milk over the cake and let it soak in. Chill in the fridge. When cold, top with ff cool whip. Serve chilled.
I made this for a wedding shower yesterday, and oh my god was it good! So good, in fact, that the bride asked me to make her wedding cake with this recipe (her wedding is in Hawaii next week and I'm baking and packing as I type, woo hoo!). For the wedding I'm going to use a cream cheese icing and fondant, so it won't be quite so points friendly. But for an everyday event, the cool whip is the perfect light and cold topping for this cake.
Makes: 15 servings
165 calories, 3.8 g fat, 1 g fiber. 3.5 points/serving.
If you're looking for a scratch recipe, I "m inputting mine now, changed the recipe of the first link somewhat and turned out great.
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup veg pil.
3/4 cup buttermilk (I use milk with vinegar)
3 eggs
3 teaspoons vanillasugar
3 tbsp. dark rum
1 cup granulated sugar
1 can crushed pineapple
1/2 cup desicated coconut
whisk oil, buttermilk eggs, vanillasugar and rum together, add all dry ingredients and fruit/nut, pour in pan bake at 160 C till done, cover top if it gets too brown. I decorated the cake with whipped cream flavoured with coconut syrup (torted once and filled with the cream as well) It was scrumptious
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