Pina Colada Cake

Pina Colada Cake

If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This tasty bundt cake is flavored with coconut, chunks of pineapple, and a splash of rum, then brushed with a sweet pineapple glaze, smothered in creamy coconut frosting and topped with toasted coconut. Ok you can stop drooling now! This cake is so over the top amazing, your guests will never believe that it’s actually made from a box cake mix. I won’t tell if you don’t.

Here’s all you’ll need: white cake mix, instant coconut cream pudding, canola oil, water, eggs, rum, crushed pineapple, confectioners’ sugar, pineapple juice, cream of coconut, and shredded coconut.

Pina Colada Cake ingredients list

Let’s get started! Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. We used Malibu to give this cake even more delicious pineapple flavor! Beat with a hand mixer for 30 seconds at low speed, then crank it up to medium and beat for an additional 2 minutes. The addition of pudding gives this cake a really nice, thick texture as well as added flavor.

Cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum mixed together in a large mixing bowl.

Next drain the pineapple. And when I say drain, I really mean DRAIN. Like we want this stuff to be almost dry. I ran this through a strainer, squeezed even more juice out by hand, and then patted it off with paper towels. You can even bust out the hair dryer if you have to (I’m kidding!!!) But we want it to be D-R-Y!!! Stir the crushed pineapple into cake batter. You’ll need to break it up as you go to make sure it’s evenly distributed throughout.

Crushed pineapple after its been drained, patted dry with a paper towel.

Now it’s time to grease the cake pan. Bundt cakes can be a little intimidating at first, especially if you’re a first timer, but I’m telling you they’re really not that bad. This Faberware pan is pretty amazing!! I’ve never had problems with sticking or removing the cake from the pan. Here’s how I do it! Take a stick of butter and grease the pan. Rub it over every nook and cranny. Then add a handful of flour and roll it around inside the pan to coat all those crevices that you just covered in butter. Shake out any extra flour remaining in the cake pan. I’m telling you this method works like a charm!

Bundt pan being rubbed with a stick of butter.

Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. I recommend sipping a Pina Colada cocktail while you wait for your Pina Colada Cake to bake because why not? Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling. It helps to gently run a butter knife around the edges of the pan before removing.

Bundt cake cooling in the cake pan.

This pineapple glaze is SOOO good I could just drink it right up! In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze.

1 cup of confectioners' sugar and 2 tablespoons of pineapple juice whisked together in a small bowl to make a glaze.

While the cake is still warm, gently brush the glaze over the top to cover. It’s like one big, giant glazed donut!!! The glaze will soak into the cake and drip down onto the plate. Don’t pay any attention to the drips, this part doesn’t have to be perfect. But DO make sure you go all the way and use every last drop of that glaze!!

Warm bundt cake brushed with pineapple glaze.

Now make sure that cake is cooled completely before this next step. If the cake’s not cool this luscious coconut frosting will run right off and we don’t want that! In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make this lick your lips delish coconut frosting. Whatever you do, don’t try it. You’ll likely end up eating it right out of the bowl and none of it will make it to the Pina Colada Cake!

Spread the frosting over the cake then top with shredded coconut before it has a chance to set. I toasted the coconut lightly in a a skillet. Cook on low for 5-10 minutes or until coconut turns golden brown. This step is all about personal preference but for me toasted coconut just tastes so dreamy!!!

Cream of coconut, rum, and confectioners' sugar whisked together in a small bowl to make a frosting.

If summer were a dessert, it would be Pina Colada Cake! Cut me off a slice!!

Pina Colada Cake by Happylifeblogspot.com #pinacolada #bundtcake #pinacoladacake #summerdessert #cakemixrecipes #coconutcake #pineapplecake

Pina Colada Cake

August 6, 2019
: 12

By:

Ingredients
  • 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
  • 20 oz can crushed pineapple, glazed
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons unsweetened pineapple juice
  • FROSTING:
  • 1 cup confectioners' sugar
  • 1/4 cup cream of coconut
  • 1 tablespoon rum
  • TOPPING:
  • 1/4 cup sweetened shredded coconut
Directions
  • Step 1 Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. Beat with a hand mixer for 30 seconds at low speed, then increase to medium and beat for an additional 2 minutes.
  • Step 2 Drain the pineapple until almost completely dry. Add to the cake batter and stir, breaking apart as you go, to evenly distribute.
  • Step 3 Prepare the cake pan. Rub with butter, coat with flour, and then shake out any excess flour.
  • Step 4 Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling.
  • Step 5 In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze. Brush the glaze over the warm cake. Cool completely.
  • Step 6 In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make coconut frosting. Spread the frosting over the cake then top with shredded coconut before it has a chance to set. Enjoy!
  • Step 7 **To toast coconut, cook on low for 5-10 minutes or until coconut turns golden brown.

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