This Pina Colada Rum Cake is moist, boozy, & upside-down – infused with everything coconut, crowned with a pineapple halo & toasted coconut caramel sauce.
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy rum cake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
This pina colada cake is made with a cake mix, pudding, Coco Lopez coconut, rum, and pineapple. A loyal reader claims that this family recipe for Piña Colada Pineapple Rum Cake is “to die for.” The cake serves up a taste of the tropics for any day of the week. The flavor is even better the day after baking.
This was great!!!!!!!!!!!!!!!!!!! I changed it a little bit.Instead of coconut cream pudding I used vanila. And for the rum I used pineapple rum. An easy and good tasting desert.
Pina Colada Pineapple Pound Cake. A buttery pound cake peppered with toasted coconut & fresh pineapple, soaked with rum and covered in a rum and butter glaze.
To Make this Recipe You’Il Need the following ingredients:
Ingredients:
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. Spray Pam for baking into a bundt pan. Using an electric 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 drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is
baking, prepare glaze.
How to make it
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 cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake.
Pour half of glaze over warm cake, letting it soak in.
When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.
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