Boozy Piña Colada Bundt Cake Recipes

PINA COLADA BUNDT CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Set aside.
• In a large bowl, combine cake mix, pudding, oil, water, eggs, coconut extract and with a hand mixer, beat on low until well blended for 2 minutes.
• Add pineapple and blend on low until mixed. Pour batter into the prepared pan and bake for 45-50 minutes. Test with a toothpick inserted into the middle. It should come out clean when the cake is done.
• Cool cake in the pan for 15 minutes, then turn out on a wire rack.
• In a small bowl, mix together 1-cup of confectioners sugar and pineapple juice. Brush or drizzle over the cake. Cool cake completely on the counter or in the refrigerator.
• Once the cake is cooled, mix together the cream of coconut and remaining confectioners sugar. Drizzle over the cake and sprinkle with shredded coconut.

BOOZY PIñA COLADA BUNDT CAKE

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.