Pina Colada Cake

This cake is one of my favorite desserts.  Pouring a syrup onto the cake while it’s still hot ensures that it’s super moist and oh-so-good.

Pina Colada Cake

Cake

1 8oz can crushed pineapple, drained

1/2 cup maraschino cherries, cut in half

1 box yellow cake mix

½ cup cream of coconut

½ cup sour cream

4eggs

1/3 cup canola oil

1/3 cup water

 

Syrup

1/4 cup sugar

¼ cup water

¼ cup light rum

Glaze

3 oz pkg cream cheese, softened

¼ cup cream of coconut

 

Preheat oven to 350 degrees.  Grease and flour a 12-cup Bundt pan.

Cake:  Spoon drained pineapple evenly into the bottom of the prepared Bundt pan. Lay the cherries evenly spaced on top of the pineapple.  In large mixer bowl, combine remaining cake ingredients.  Blend on low speed until mixed, then beat on medium for 3 minutes.  Pour into pan and bake approximately 50 minutes, or until a toothpick inserted in center of cake comes out clean.

 

Syrup:  While cake is baking, combine water and sugar in a small saucepan and boil for 2 minutes.  Stir in the rum and boil one minute longer.  Remove from heat and allow to cool.

Remove cake from oven when done and, using a fork, immediately prick deep holes into the cake at 1 inch intervals.  Slowly pour on rum syrup.  Let cool on wire rack for 30 mins.

Turn out onto wire rack to cool completely.

 

Glaze:  In a small bowl, gradually beat cream of coconut into softened cream cheese until smooth.  Spoon over cooled cake.

 

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