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Pina Colada Cake

Pina Colada Cake recipe image
This Pina Colada Cake is a vibrant tropical dessert that captures the essence of the classic cocktail in baked form. Made with a yellow cake base, crushed pineapple, and cream of coconut, it offers a rich, moist texture with sweet and tangy flavors. The cake is soaked in a mixture of cream of coconut and light rum, making it incredibly flavorful and perfect for summer gatherings or festive occasions. It&# 226;ÂÂs a show-stopping treat thatâÂÂs easy to prepare yet impressive enough for special celebrations.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 79.0
Dietary: Vegetarian
Description
This Pina Colada Cake is a vibrant tropical dessert that captures the essence of the classic cocktail in baked form. Made with a yellow cake base, crushed pineapple, and cream of coconut, it offers a rich, moist texture with sweet and tangy flavors. The cake is soaked in a mixture of cream of coconut and light rum, making it incredibly flavorful and perfect for summer gatherings or festive occasions. It&# 226;ÂÂs a show-stopping treat thatâÂÂs easy to prepare yet impressive enough for special celebrations.
Ingredients
  • 1 package Yellow cake mix
  • 4 Serving Package instant
  • 1 can (15 oz) Cream of coconut
  • 1/3 cup Light rum
  • 1/3 cup Vegetable oil
  • 4 large Eggs
  • 1 can (8 oz) Crushed pineapple, well-drained
  • 1/2 cup Vanilla pudding mix (instant)
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Grease and flour a 10-inch bundt pan.
  3. 3
    In a large mixer bowl, combine yellow cake mix, vanilla pudding mix, 1/2 cup cream of coconut, 1/2 cup light rum, vegetable oil, and eggs.
  4. 4
    Beat on medium speed for 2 minutes until well blended.
  5. 5
    Stir in the drained crushed pineapple.
  6. 6
    Pour batter into the prepared bundt pan.
  7. 7
    Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.
  8. 8
    Cool in the pan for 10 minutes.
  9. 9
    Invert the cake onto a cooling rack.
  10. 10
    Using a skewer, poke holes about 1 inch apart all over the cake, going almost to the bottom.
  11. 11
    In a small bowl, combine the remaining cream of coconut and remaining rum.
  12. 12
    Slowly spoon the glaze over the cake, allowing it to soak into the holes.
  13. 13
    Chill thoroughly before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 79.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 17.2g6%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a non-alcoholic version, substitute the light rum with pineapple juice or additional cream of coconut.

Ensure the pineapple is well-drained to prevent the cake from becoming too soggy.

Store covered in the refrigerator for up to 4 days. The cake tastes best after chilling overnight as the flavors meld.

If you don't have a bundt pan, you can bake this in two 9-inch round pans, but adjust baking time accordingly (check for doneness at 35-40 minutes).

Keywords: pineapple, coconut, rum, bundt, tropical, moist, glaze, summer, cocktail, dessert, baking, cake, piña colada, pineapple cake, coconut cake, rum cake, party dessert, easy baking, fruit cake
Read it online: https://www.chefs-mate.com/recipe/pina-colada-cake-2/