PINA COLADA BUNDT CAKE
Pineapple and coconut adds a fun summer twist to this easy Pina Colada Bundt Cake. It's the perfect dessert for any summer party or picnic.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick spray. Set aside.
- Place 1/2 cup shredded coconut on a baking sheet. Bake for 4-5 minutes, stirring often. Remove and cool.
- Beat the cake mix, pudding mix, eggs, pineapple, extract, sour cream, and oil on low for 1 minute. Beat on medium for 2 minutes. Stir in the remaining coconut.
- Spoon into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out mostly clean.
- Remove and let cool in the pan for 10-15 minutes, then flip out onto a plate to cool completely.
- Beat the butter and cream cheese until creamy. Add the cream of coconut, extract, and salt and beat again.
- Slowly add the powdered sugar until completely mixed in. Reserve 1/2 cup frosting.
- Spread the rest of the frosting on the cake. Pipe swirls on top of the cake with the reserved frosting using a piping bag and icing tip 21.
- Drain the maraschino cherries and pat dry with paper towels. Top each swirl with a cherry.
- Sprinkle the toasted coconut all around the swirls and down the sides. Keep the cake refrigerated until it is time to serve.
Nutrition Facts : Calories 547 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 527 milligrams sodium, Sugar 66 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BOOZY PIñA COLADA BUNDT CAKE
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
- For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
- Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
- Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
- For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.
PINA COLADA CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
- Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
PINA COLADA TUBE CAKE
We named this a "pina colada" cake because it has coconut, pineapple and rum. It's a soothing finish at the end of a big spread. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., 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., In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely. , In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.
Nutrition Facts : Calories 495 calories, Fat 25g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.
PIñA COLADA POUND CAKES
Coconut, rum extract and pineapple flavor pound cake with a taste of the tropics.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
- In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
- Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
- In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 21 g, TransFat 0 g
PINA COLADA CAKE III
A moist cake, reminiscent of the tropical drink for which it is named.
Provided by MARBALET
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
- In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
- Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
- Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 52.9 g, Cholesterol 53.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.1 g, Sodium 373.8 mg, Sugar 38.1 g
EASY PINA COLADA CAKE
Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
- In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
- Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
- Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g
PINA COLADA CAKE
As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. -Stephanie McShan, Apopka, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.
Nutrition Facts : Calories 868 calories, Fat 36g fat (22g saturated fat), Cholesterol 199mg cholesterol, Sodium 344mg sodium, Carbohydrate 129g carbohydrate (101g sugars, Fiber 1g fiber), Protein 7g protein.
PERFECT PINA COLADA CAKE
This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.
Provided by Boca Pat
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Blend all cake ingredients in large bowl.
- Beat 4 minutes at med.
- speed of electric mixer.
- Pour into two greased 9" layer pans.
- Bake for 25 to 30 minutes.
- Remove and cool.
- Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
- Beat until well blended.
- Fold in whipped topping.
- Sprinkle coconut on cake after frosting.
Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6
PIñA COLADA CAKE
This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
- Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
- Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by JelsMom
Categories Dessert
Time 3h40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions in 9x13" baking dish or bundt pan.
- Mix coconut milk and condensed milk together.
- When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
- Pour milk mixture in holes & on top of cake.
- Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
- Let cake cool.
- Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
- Refrigerate 2-3 hours before serving.
Nutrition Facts : Calories 194.7, Fat 12.7, SaturatedFat 9.5, Cholesterol 29.5, Sodium 90.2, Carbohydrate 19, Fiber 0.9, Sugar 18, Protein 2.8
PINA COLADA CAKE AND FROSTING
I LOVE pine colada anything! So when I saw this cake I couldn't resist making it. Pure heaven for a pina colada lover like me. I added it to my recipe collection under Special Desserts! Hope you pina colada lovers out there find it as delicious as I do!
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
- Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
- CAKE.
- Mix cake mix, pudding, water, rum and oil.
- Add eggs, one at a time, beating well after each addition.
- Stir in pineapple then fold in coconut.
- Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Cool.
- FROSTING.
- Mix crushed pineapple, rum and vanilla instant pudding.
- Beat until it thickens.
- Fold in 1 container of Cool Whip.
- Frost cake.
- Sprinkle top with coconut or toasted coconut (optiional).
- *To toast coconut:.
- Spread coconut in shallow pan.
- Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.
PINA COLADA CAKE PALMAS DEL MAR-STYLE
A delicious one-bowl cake which is great for the summer or in the tropics when having guests and you're short on time.
Provided by camille
Categories Desserts Cakes Pineapple Cake Recipes
Time 50m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine yellow cake mix, pineapple, water, eggs, oil, coconut extract, and vanilla extract in a bowl until moistened; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes clean, 40 to 45 minutes.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 25 g, Cholesterol 37.8 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 203.9 mg, Sugar 14.8 g
BEST EVER PINA COLADA CAKE
Amazingly simple piña colada poke cake - so flavorful and delicious!
Provided by SunnyDaysNora
Categories Desserts Cakes Poke Cake Recipes
Time 2h35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
- Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
- Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g
THIS CAKE ALMOST TASTES LIKE A PINA COLADA
This recipe makes a nice bundt cake that almost tastes like a pina coloda. It's light and mild tasting with a surprise glaze. You won't believe how easy it is to make or how many compliments you will receive. Serve with whipping cream on the side. The whipping cream brings out all the lovely flavours in the cake.
Provided by Baby Kato
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix the cake mix, pudding mix, 1/4 cup of toasted coconut, 1/3 cup oil, eggs, and 1 cup of Mr. Goudas Pina Colada in a large bowl and mix at low speed for 1 minute. Beat at medium - high speed for 2 minutes longer.
- Pour into greased and floured 10" bundt pan.
- Bake at 325° for 60 minutes, or until toothpick comes out clean.
- Cool in pan 20 - 30 minutes.
- Turn onto baking rack to finish cooling.
- When cake is cooled, poke holes in top of cake with toothpicks and slowly drizzle RUM overtop, (IF USING RUM -- Allow cake to absorb rum before adding glaze.).
- Now mix the pina colada mix, white sugar, butter, toasted coconut and crushed pineapple into a pot and boil hard for 2 - 3 minutes.
- Place a plate under your cake rack and slowly drizzle the glaze over the entire cake, remove plate and pour the excess runoff of glaze back overtop of cake. Do this two or three times. Let cool completely and enjoy with whipping cream.
Nutrition Facts : Calories 418.7, Fat 20, SaturatedFat 8, Cholesterol 80.7, Sodium 427.4, Carbohydrate 56.4, Fiber 1.6, Sugar 45.6, Protein 4.4
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