This was such a hit! Will definitely be adding it to my recipe collection..
Welcome to the paradise of desserts! If you’re a fan of tropical flavors and a hint of rum, then you’re in for a treat. This Pina Colada Rum Cake recipe combines the irresistible taste of pineapple, coconut, and a touch of Malibu rum to create a moist and flavorful cake that will transport you to a sunny beach with every bite. Let’s dive into the details of crafting this delightful dessert.
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Ingredients:
| Ingredients | Amount |
|---|---|
| Yellow cake mix | 1 box |
| Eggs | 3 |
| Unsalted butter, softened | 1/4 cup |
| Crushed pineapple in juice, drained | 8 ounces |
| Reserved pineapple juice | 1/4 cup |
| Light rum (Malibu) | 1/4 cup |
Glaze Ingredients:
| Ingredients | Amount |
|---|---|
| Rum | 1/2 cup |
| Powdered sugar | 1/4 cup |
| Cream of coconut | 1/2 cup |
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a bundt pan to prevent sticking.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix, eggs, softened butter, and 1/4 cup of reserved pineapple juice. Use an electric mixer to beat the ingredients until smooth.
- Add Pineapple: Gently fold in the drained crushed pineapple using a spatula.
- Incorporate Rum: Pour in the 1/4 cup of light rum and stir until well combined.
- Bake: Pour the batter into the prepared bundt pan and spread it evenly. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, heat cream of coconut in a saucepan until bubbles form. Set aside and stir in rum.
- Soak the Cake: Once the cake is done baking, poke holes into it using a thin skewer. Pour half of the glaze into the holes to let the rum mixture soak in.
- Finish and Serve: Once the cake has cooled, invert it onto a plate. Stir powdered sugar into the remaining glaze and drizzle it over the top of the cake. Slice, serve, and enjoy the tropical bliss!
