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.

 

The Ultimate Chocolate Cake

I love chocolate cake.  It may be my all time favorite dessert, and I LOVE dessert.  I made many a cake until I was happy with this recipe.  It’s consistently moist and ultra chocolately (is that a word??).  Anyway, it’s a great cake and the reason rarely make cake from a box anymore.  It’s really not difficult at all, perhaps a little more time consuming but well worth it.  Try it and see if you don’t agree.

 The Ultimate Chocolate Cake

1 cup butter, plus extra to grease the pan

2 cups all purpose flour

2 cups sugar

1 ½ teaspoons baking soda

1 cup unsweetened cocoa powder

½ cup buttermilk

2 eggs

1 teaspoon vanilla

 

Preheat oven to 350 degrees.

 Lightly grease a 9×13 inch pan with butter.  Combine butter, cocoa, and 1 cup water in small saucepan and stirring over medium heat, turn it off as soon as it comes to a boil. Make sure all the cocoa is dissolved.  Allow to cool for at least 10 minutes.  Combine the flour, sugar, and baking soda in the bowl of a stand mixer (or large bowl if using a hand mixer).

Pour the cocoa mixture into the flour mixture, along with the buttermilk, eggs, and vanilla and beat for 3 minutes.  Pour into prepared pan and bake until firm and a toothpick inserted in the center comes out clean, approximately 30-40 minutes.  Let cool on a rack for 10 minutes before turning out of pan onto the rack. Allow to cool completely before frosting. 

 

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