Pina Colada Bundt Cake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
• In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Steps:

• 1. Preheat oven to 350. Grease and flour 10 to 12 cup bundt pan or 2 loaf pans. I use the flour no stick spray it works quite well.
• 2. In large mixing bowl combine first 5 ingredients and mix on low for 30 seconds. Than mix on medium speed for 2 minutes. Do not over mix. Than fold in flaked coconut.
• 3. Pour cake batter into cake pan and bake for 50 to 60 minutes, or until a tooth pick inserted comes out clean.
• 4. Let cake cool for 20 minutes in the pan before inverting onto a serving dish. I finish it off with a light dusting of powdered sugar. But you can drizzle with a light icing topped with coconut if you desire. It's a cake that stands on it's own no icing is required!

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.