Stir in the pineapple, including the juice, and the water. PINA COLADA RUM CAKE To Make this Recipe You’ll Need the following ingredients: Ingredients: 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow 1/4 C (4 oz.-1 stick) unsalted butter, softened 3 large eggs 8-oz. Really, you could customize this to your heart’s content, but I think this particular combo works really well and captures that true pina colada flavour. Published - Jul 6, 2020 Update - Oct 3, 2020 Veena Azmanov Words - 2428 words. Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute. Run a knife around sides of pans to loosen cakes; remove from pans to cooling rack. An easy Piña Colada Dump Cake recipe for you today! When the cake is ready to bake, place it on the rack. Home » Pina Colada Cake. Get one of our Pina colada rum cake recipe and prepare delicious and … Toast coconut by laying on baking sheet and putting in a 225 degree oven. 4 serving size Jello coconut (cream flavor or vanilla instant pudding) 4 eggs 1 c. flaked coconut 1/2 c. water 1/3 c. Bacardi rum (80 proof) 1/4 c. vegetable or canola oil Beat at medium speed for two minutes. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. When cake is done baking, set on rack. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. It is filled with tropical pineapple and coconut flavors, and of course plenty of rum as well. 15 th of July is my birthday and for the last 2 years, these cupcakes are a regular part of my party, especially because I really like the Piña colada taste. Fold in drained crushed pineapple. This cake combines pineapple, coconut and rum in a way that is very light and not too dense like other pineapple cakes. 2 layer size white cake mix 1 pkg. Pour batter into prepared pans. INGREDIENTS: 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow 1/4 C (4 oz.-1 stick) unsalted butter, softened 3 large eggs 8-oz. Our Pina Colada Rum Cake offers a new take on the original, combining the moist and delicious cake you love with the light, tropical flavor of pineapple and coconut. If you’d like to make them without rum, simply replace it with an equal amount of coconut milk in the cupcakes and leave it out of the frosting recipe completely. Spray Pam for baking into a bundt pan. can crushed pineapple in juice, drained (reserve juice to … Nonstick cooking spray, for spraying the baking dish. The cake layers are then soaked in a rum-canned pineapple syrup before being assembled for a rum-y kick. Ingredients. The icing is a smooth pineapple-rum cream cheese frosting. This piña colada cake is a fun twist on the cocktail. Let the cake cool in the pan for five to ten minutes, then hold a plate over the pan while flipping to release the cake. Best Ever Pina Colada Cake has moist layers of pineapple, coconut, and rum flavored cake, a sweet pineapple filling, and a luscious whipped cream cheese frosting that’s covered with shredded, toasted coconut, and topped with chopped pineapple and maraschino cherries. This Piña Colada cake consists of an egg yolk butter cake which I adapted from Rose Levy Beranbaum’s The Cake Bible. Pina Colada Cake. INGREDIENTS: 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow 1/4 C (4 oz.-1 stick) unsalted butter, softened 3 large eggs 8-oz. Remove from heat and stir in rum. She loves anything pina colada. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. While cake is baking, prepare glaze. Posted on October 18, 2020 by admin. BACARDÍ Piña Colada. TO MAKE THE PINEAPPLE FILLING: 1. can can crushed pineapple in juice, drained (reserve juice to make 1/4 cup) 1/4 C reserved juice of crushed pineapple 1/4 C Malibu Rum (or any light rum) Preheat oven to 350 degrees. vanilla extract, cake flour, light rum, water, lemon zest, heavy whipping cream and 11 more Pina Colada Cake Cups and Spoonfuls coconut oil, milk, kosher salt, large eggs, cream of coconut and 9 more While cake is … Fold in drained crushed pineapple. Bake for 20-30 minutes, turning every ten minutes until golden brown. View all Rum recipes . Beat at medium speed for two minutes. 1/4 C of confectioner’s sugar. Bake as directed on box. https://www.thespruceeats.com/pina-colada-cake-recipe-3059203 Heat a small saucepan over medium heat, add all ingredients (except the rum) for the rum sauce. Beat on medium speed, scraping bowl frequently, 3 minutes. Crecipe.com deliver fine selection of quality Pina colada rum cake recipes equipped with ratings, reviews and mixing tips. Whisk the flour, baking powder and salt in a medium bowl. I made this cake in a 8×8 inch square pan but if you want to make a bigger cake just double the ingredients. We gave the world the original Cuban Piña Colada - a mellow rum cocktail best made with fresh coconut water and pineapple just as it … Pour half of the frosting over the hot cake, allowing it to soak. The cake is made with real pineapple bits and brown sugar for more depth and an almost caramel-like flavor. Pina Colada. Use a thin bamboo skewer to make holes in the cake. Cool 15 minutes. Serve it with some ice cream, whip cream, and a cherry on top for a fun party dessert! 2. 1/4 C Malibu Rum (or any light rum) Preheat oven to 350 degrees. Add the coconut cream to a small saucepan and heat until bubbles form. After the sugar dissolves and the butter melts, add the rum and cook for one minute. This cake is baked in a bundt pan and topped with a simple glaze, which keeps preparation time down too! For rounds, cool 10 minutes. 1 pkg. Pina Colada cupcakes can be made with or without rum. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. These cute Pina colada cupcakes with rum buttercream frosting are an ideal dessert for every adult birthday party, especially if you are born in spring or summer. About 13 minutes to read this article. Shake the coconut cream well before measuring. Now if only I was on a tropical beach sipping an actual pina colada, life would be perfect. This cake is so moist and delicious that I am making it today for my sister’s birthday. 1 box yellow 1/2 C Malibu rum. This piña colada cake is super easy to make and delicious. Cool completely to prepare for icing. Instructions. Ingredients:1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow 1/4 C (4 oz.-1 stick Set aside. This blog generates income via ads #sponsoredpost. If you like pina coladas (♫and getting caught in the rain♫), you will love this Pina Colada cake! Spray Pam for baking into a bundt pan. PINA COLADA RUM CAKE RECIPE. Combine the sugar and cornstarch in a large saucepan. This iconic rum-based cocktail is making a comeback with its tropical blend of creamy coconut, tangy pineapple and lime. The icing is perfect in taste and texture as is the cake! Only 5 ingredients to make this homemade dessert and it only takes about 10 minutes to prep. Pina colada rum cake recipe. Deselect All. I divided the cake batter among three cake tins to get three small cake layers (5-inch big per cake). This post may contain affiliate links to Amazon and other sides. You can get it in the ovenly quickly! 60ml Buckeye Silver Caribbean Rum 700mL ; 90ml pineapple juice; 30ml coconut cream; The BACARDÍ heritage is a proud one. Learn how to cook great Pina colada rum cake . Instructions. You will need just 20 minutes to prepare them, plus extra 20 minutes to bake. Pineapple Rum Cake RECIPE Inspired by the classic cocktail, this cake is packed full of pineapple, creamy coconut and just a bit of rum to get the party started. This delicious Bacardi Pina Colada Rum Cake is the perfect dessert solution. Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. Add cream of coconut to small saucepan and heat just until bubbles form. GLAZE: 1/2 C cream of coconut (Coco Lopez) 1/2 C Malibu rum; 1/4 C confectioner’s sugar; Shake cream of coconut can well before measuring. 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