Pina Colada Bundt Cake

Name: Pina Colada Bundt Cake
Total time: 3000 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 package white cake mix; 1 (3.4 ounce) box instant coconut cream pudding; 1 cup canola oil; 3/4 cup water; 2 large eggs room temperature; 1/4 cup rum; 1 cup drained crushed pineapple (save juice); Glaze; 2 cups confectioners sugar, divided; 2 tablespoons unsweetened pineapple juice; 1/4 cup cream of coconut; 1 tablespoon rum; 1/4 cup sweetened shredded coconut

cindybear @cindybearcooks

I found this recipe when I was looking for cream of coconut recipes. My family really liked it and it is easy to prepare. If you can’t find coconut cream pudding use vanilla.

cindybear @cindybearcooks

I found this recipe when I was looking for cream of coconut recipes. My family really liked it and it is easy to prepare. If you can’t find coconut cream pudding use vanilla.

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Ingredients

40-50 minutes

12 servings

1 packagewhite cake mix
1 (3.4 ounce)box instant coconut cream pudding
1 cupcanola oil
3/4 cupwater
2large eggs room temperature
1/4 cuprum
1 cupdrained crushed pineapple (save juice)
Glaze
2 cupsconfectioners sugar, divided
2 tablespoonsunsweetened pineapple juice
1/4 cupcream of coconut
1 tablespoonrum
1/4 cupsweetened shredded coconut

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Steps

40-50 minutes

1

Preheat oven to 350 degrees Fahrenheit. Grease and flour Bundt pan.
2

In a large bowl combine cake mix,oil,water,eggs and rum. Beat on low speed for 30 seconds then beat on medium speed for 2 minutes. Stir in pineapple.
3

Pour batter into prepared pan. Bake 40-50 minutes or until toothpick inserted comes out clean. Cool in pan 15 min and then remove to cake plate.
4

In a small bowl, mix 1 cup confectioners sugar and pineapple juice, brush over warm cake. Cool cake completely.
5

In a small bowl, mix cream of coconut, rum and remaining confectioners sugar, drizzle over cake and sprinkle with sweetened coconut.