I stared at her blankly.
“Yeah, it sounded like a really festive cake,” she responded to my clueless look.
Pina Colada Cake
published in December 2015 Taste of Home magazine
1 pkg. white cake mix (regular size)
1 pkg. (3.4 ounces) instant coconut cream pudding mix
1 c. canola oil
3/4 c. water
2 large eggs
1/4 c. rum
1 cup crushed pineapple, drained (reserve juice)
2 c. confectioners’ sugar, divided
2 T. unsweetened pineapple juice
1/4 c. cream of coconut
1 T. rum
1/4 c. flaked coconut
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.
Meanwhile, 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.
Yield: 12 servings.
Use whatever rum you like. I used a bit of coconut rum the last time I made this. You can also forego the first glaze and just make the frosting. I like the extra bit of rum, though!
It was delicious and I am glad I revisited it. I made it for the hospitality room for our annual basketball tournament in January.
I had another recipe appear in their annual Christmas book that I will have to revisit as well because I truly don’t ever remember making it. (Sometimes I just created recipes in my head to enter. This actually might have been one. It was a chicken dish that I will whip up and feature here soon.)
For all my OCD recipes, click here.