Tropical Pina Colada Bundt Cake

Tropical Pina Colada Bundt Cake can bring summer any time of the year! It has pineapple, coconut and a little rum – what’s not to love?

I had an old recipe in my recipe box for a pina colada cake and I decided to reinvent it a little bit. First of all, I wanted it to be a bundt cake. I also wanted it to be a bit lighter than my old one that had lots of frosting and sweetened condensed milk (not that there’s anything wrong with those things). The taste of rum is subtle and the pineapple coconut combination is just perfect.

I absolutely love tropical fruits. I’m a huge fan of pineapple and coconut. If you don’t like those things, this might not be the cake for you. But if you do, it just might become one of your favorites.

Here’s what you’ll need:

• a white cake mix
• 1 small package instant coconut cream pudding
• 3/4 c water
• 1 cup canola oil
• 1/4 c rum (I used light rum)
• 2 eggs, room temperature
• 1 c crushed pineapple, drained (reserve the juice)
• 2 c confectioner’s sugar, divided
• 2 T pineapple juice
• 1/4 cream of coconut (you can find this in the Asian section of your grocery store)
• 1 T rum
• 1/4 sweetened coconut flakes

Preheat oven to 350. Lightly spray a bundt cake pan.

In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum. Beat with an electric mixer on low for about 30 seconds. Increase to medium speed and beat for 2 minutes. Stir in pineapple.

Transfer batter to prepared bundt cake pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes. Remove cake to a wire rack.

In a small bowl, mix 1 cup of the confectioner’s sugar and pineapple juice. I used a whisk for this to get it thoroughly blended. Brush this mixture over the warm cake.

In another bowl, whisk together cream of coconut, rum and the other cup of confectioner’s sugar. Drizzle this mixture over the cake and sprinkle the top with the coconut flakes.

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Tropical Pina Colada Bundt Cake

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dessert

By Denise Palma

Prep Time: 15 mins – Cooking Time: 45-50 mins – Total Time: 1 hour

Ingredients

• a white cake mix
• 1 small package instant coconut cream pudding
• 3/4 c water
• 1 cup canola oil
• 1/4 c rum (I used light rum)
• 2 eggs, room temperature
• 1 c crushed pineapple, drained (reserve the juice)
• 2 c confectioner's sugar, divided
• 2 T pineapple juice
• 1/4 cream of coconut (you can find this in the Asian section of your grocery store)
• 1 T rum
• 1/4 sweetened coconut flakes

Instructions

1

Preheat oven to 350.

2

Lightly spray a bundt cake pan with non stick spray.

3

Mix together cake mix, pudding mix, oil, water, eggs and rum.

4

Beat with an electric mixer on low for 30 seconds.

5

Increase mixer speed to medium and mix for 2 minutes.

6

Stir in pineapple.

7

Transfer batter to cake pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.

8

Cool in pan for 15 minutes, then transfer to a wire rack.

9

In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake.

10

Cool cake completely.

11

In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.