Pina Colada Bundt Cake Recipes

PINA COLADA BUNDT CAKE

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.

PINA COLADA BUNDT CAKE

Steps:

• Cream together the sugar and butter.
• Add the eggs one at a time and beat well until the mixtures is light and fluffy.
• Add the extracts and mix.
• Alternate adding half the dry ingredients then mix and then half of the yogurt and mix. Then add the rest of the dry ingredients and mix. Finish with the rest of the yogurt and mix.
• Fold in the crushed pineapple and coconut and gently stir until combined.
• Grease and flour a large bundt pan. Spoon into pan and distribute batter evenly.
• Bake in a 350 degree oven for 55-60 minutes.
• Let cool in pan and then invert on to serving dish to cool completely.

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.

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.

PINA COLADA TUBE CAKE

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.