Name: Pina Colada Rum Cake
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Ingredients: 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; 1/2 cup Coco Lopez cream of coconut; 1/2 cup Malibu rum; 1/4 cup confectioner’s sugar

Tagged: desserts, Pina colada Cake, potluck recipes, rum cake

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- January 4, 2020 at 12:56 pm #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.
  
  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
  
  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!
  
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  Prep Time 10 minutes
  
  Cook Time 35 minutes
  
  Cool 10 minutes
  
  Total Time 55 minutes
  
  Course Dessert, MYO, Party, Potluck
  
  Cuisine American
  
  Servings 12
  
  Calories 294 kcal
  
  Equipment
  
  ▢
  12 Cup Bundt Pan
  
  Ingredients
  
  ▢ 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix or Classic Yellow)
  
  ▢ ¼ cup butter, unsalted (softened)
  
  ▢ 3 large eggs
  
  ▢ 8- oz. crushed pineapple in juice (drained (reserve juice to make 1/4 cup))
  
  ▢ ¼ cup reserved juice of crushed pineapple
  
  ▢ ¼ cup Malibu Rum
  
  Glaze:
  
  ▢ ½ cup Coco Lopez cream of coconut
  
  ▢ ½ cup Malibu rum
  
  ▢ ¼ cup confectioner’s sugar
  
  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
  
  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
  
  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.
  
  Beat at medium speed for two minutes.
  
  fold in the drained crushed pineapple.
  
  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.
  
  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.
  
  Dessert, MYO, Party, Potluck
  
  American
  
  cake, cake recipes, malibu, pina colada, pineapple, potluck recipes, rum
  
  Fruit
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