Pina Colada Rum Cake

Budget Menu & Dirt Cheap Recipes Potluck Pina Colada Rum Cake

  • This topic is empty.
Viewing 0 reply threads
  • Author
    Posts
    • #579687
      azyveq

      PINA COLADA RUM CAKE

      😋😍 The pina colada rum cake is the perfect potluck dessert recipe for adults! The lovely tropical flavors of pineapple, and coconut cream are enhanced by the delicious Malibu rum.

      pina colada rum cake
      1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow
      1/4 C (4 oz.-1 stick) unsalted butter, softened
      3 large eggs
      8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)
      1/4 C reserved juice of crushed pineapple
      1/4 C Malibu Rum (or any light rum)

      Preheat oven to 350 degrees.

      1. Lightly grease a bundt pan.
      2. Using a stand or electric hand mixer, combine cake mix, butter, eggs, 1/4 C reserved juice, and 1/4 C Rum, beat at low speed to combine.
      3. Beat at medium speed for two minutes.
      4. fold in the drained crushed pineapple.
      5. Pour batter into prepared pan Bake 33-36 minutes or until a toothpick inserted comes out clean.
      6. While the cake is baking, prepare the glaze.

      Glaze:
      1/2 C cream of coconut (Coco Lopez)
      1/2 C Malibu rum
      1/4 C confectioner’s sugar

      Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form.
      Remove from heat and stir in rum. Set aside. When the cake is done baking, set it on the rack to cool for ten minutes or so.
      Use a thin bamboo skewer or shish kebab stick to poke holes in the cake.
      Pour half of the glaze over warm cake, letting it soak in.
      When the cake is cool, turn onto a serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of the cake.

      See Also Pina Colada Jar Cakes

      source:

      Pina Colada Rum Cake Recipe- Print Now

      pina colada rum cake
      cropped b101 header logo

      Pina Colada Rum Cake

      Budget101.com by Melissa 'Liss' Burnell
      This Pina Colada Rum Cake is the perfect dessert for your next potluck! The lovely tropical flavors of pineapple and coconut cream are enhanced by the delicious Malibu rum. This cake is sure to be a hit with your guests!

      Add to Collection

      Prep Time 10 mins
      Cook Time 35 mins
      Cool 10 mins
      Total Time 55 mins

      Course Dessert, MYO, Party, Potluck
      Cuisine American

      Servings 12
      Calories 294 kcal

      Equipment

      Ingredients

        

      Glaze:

      Instructions

       

      • Preheat oven to 350 degrees.
      • Lightly grease a bundt pan.
      • Using a stand or electric hand mixer, combine cake mix, butter, eggs, 1/4 C reserved juice, and 1/4 C Rum, beat at low speed to combine.
        1 box Duncan Hines Classic Golden Butter Cake mix, 1/4 cup butter, unsalted, 3 large eggs, 1/4 cup reserved juice of crushed pineapple, 1/4 cup Malibu Rum
      • Beat at medium speed for two minutes.
      • fold in the drained crushed pineapple.
        8- oz. crushed pineapple in juice
      • Pour batter in prepared pan Bake 33-36 minutes or until a toothpick inserted comes out clean.
      • While the cake is baking, prepare the glaze.

      Glaze Instructions

      • Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside.
        1/2 cup Coco Lopez cream of coconut, 1/4 cup confectioner’s sugar, 1/2 cup Malibu rum
      • When the cake is done baking, cool for 10 minutes.
      • Poke holes in the cake using a shish kebab stick or wooden skewer. Pour half of the glaze over warm cake, letting it soak in.
      • When the cake is cooled, overturn it onto a serving plate.
      • Whisk together the remaining glaze with confectioner’s sugar until smooth and drizzle over top of the cake.

      Equipment

      bundt pan

      12 Cup Bundt Pan
      Recipe Size Alteration Note

      If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

      Nutrition

      Serving: 1gCalories: 294kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 57mgSodium: 348mgPotassium: 108mgFiber: 1gSugar: 21gVitamin A: 195IUVitamin C: 3mgCalcium: 107mgIron: 1mgNet Carbs: 41g
      Tried this recipe?Mention @Budget101com or tag #Budget101com!

      Pina Colada Rum Cake

      This Pina Colada Rum Cake is the perfect dessert for your next potluck! The lovely tropical flavors of pineapple and coconut cream are enhanced by the delicious Malibu rum. This cake is sure to be a hit with your guests!

      • Bundt Pan
      • 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix or Classic Yellow)
      • 1/4 cup butter, unsalted (softened)
      • 3 large eggs
      • 8- oz. crushed pineapple in juice (drained (reserve juice to make 1/4 cup))
      • 1/4 cup reserved juice of crushed pineapple
      • 1/4 cup Malibu Rum

      Glaze:

      • 1/2 cup Coco Lopez cream of coconut
      • 1/2 cup Malibu rum
      • 1/4 cup confectioner’s sugar
      1. Preheat oven to 350 degrees.
      2. Lightly grease a bundt pan.
      3. Using a stand or electric hand mixer, combine cake mix, butter, eggs, 1/4 C reserved juice, and 1/4 C Rum, beat at low speed to combine.
      4. Beat at medium speed for two minutes.
      5. fold in the drained crushed pineapple.
      6. Pour batter in prepared pan Bake 33-36 minutes or until a toothpick inserted comes out clean.
      7. While the cake is baking, prepare the glaze.

      Glaze Instructions

      1. Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside.

      2. When the cake is done baking, cool for 10 minutes.

      3. Poke holes in the cake using a shish kebab stick or wooden skewer. Pour half of the glaze over warm cake, letting it soak in.

      4. When the cake is cooled, overturn it onto a serving plate.

      5. Whisk together the remaining glaze with confectioner’s sugar until smooth and drizzle over top of the cake.

      Dessert, MYO, Party, Potluck
      American
      cake, cake recipes, malibu, pina colada, pineapple, potluck recipes, rum
      Fruit

      Attachments:
      You must be logged in to view attached files.
Viewing 0 reply threads
  • You must be logged in to reply to this topic.

Budget Menu & Dirt Cheap Recipes Potluck Pina Colada Rum Cake