Pina Colada Tube Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 12 servings.
We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Ingredients
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1 package white cake mix (regular size)
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1 package (3.4 ounces) instant coconut cream pudding mix
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1 cup canola oil
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3/4 cup water
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2 large eggs, room temperature
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1/4 cup rum
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1 cup drained crushed pineapple
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GLAZE:
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2 cups confectioners' sugar, divided
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2 tablespoons unsweetened pineapple juice
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1/4 cup cream of coconut
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1 tablespoon rum
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1/4 cup sweetened shredded coconut
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
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.
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3.
In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely.
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4.
In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.
Nutrition Facts
1 slice: 495 calories, 25g fat (5g saturated fat), 31mg cholesterol, 357mg sodium, 64g carbohydrate (47g sugars, 1g fiber), 3g protein.
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