We named this bundt a “pina colada” because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Pina Colada Bundt Cake Recipe
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings
1 package white cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs
1/4 cup rum
1 cup drained crushed pineapple
2 cups confectioners' sugar, divided
2 tablespoons unsweetened pineapple juice
1/4 cup cream of coconut
1 tablespoon rum
1/4 cup flaked coconut
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
3. In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely.
4. In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut. Yield: 12 servings.
Editor’s Note: This recipe was tested with Coco Lopez cream of coconut. Look for it in the liquor section. To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
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