Sunday, January 24, 2016


Olivia found this beautiful and yummy cake recipe in a Taste of Home magazine.  If you like coconut
and the taste of a pina colada, this cake is the one for you.  With Valentine's Day coming up soon, this could be a great treat to make for your special Valentine.  The combination of the coconut flavor with the rum and pineapple make this a special end to any meal or just a nice way to say "I love you."

If you do not have a bundt pan but do have a tube cake pan (such as you would make an angel food cake with), that will work also.  I think you will like it and be sure to share it with someone you love!

Pina Colada Bundt Cake 


  • 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 crushed pineapple, drained
  • GLAZE:
  • 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. Meanwhile, 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.

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