Boozy Piña Colada Bundt Cake Recipes

PINA COLADA BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick spray. Set aside.
• Place 1/2 cup shredded coconut on a baking sheet. Bake for 4-5 minutes, stirring often. Remove and cool.
• Beat the cake mix, pudding mix, eggs, pineapple, extract, sour cream, and oil on low for 1 minute. Beat on medium for 2 minutes. Stir in the remaining coconut.
• Spoon into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out mostly clean.
• Remove and let cool in the pan for 10-15 minutes, then flip out onto a plate to cool completely.
• Beat the butter and cream cheese until creamy. Add the cream of coconut, extract, and salt and beat again.
• Slowly add the powdered sugar until completely mixed in. Reserve 1/2 cup frosting.
• Spread the rest of the frosting on the cake. Pipe swirls on top of the cake with the reserved frosting using a piping bag and icing tip 21.
• Drain the maraschino cherries and pat dry with paper towels. Top each swirl with a cherry.
• Sprinkle the toasted coconut all around the swirls and down the sides. Keep the cake refrigerated until it is time to serve.

BOOZY PIñA COLADA BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
• Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
• For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
• Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
• Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
• For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.

THIS CAKE ALMOST TASTES LIKE A PINA COLADA

Steps:

• Mix the cake mix, pudding mix, 1/4 cup of toasted coconut, 1/3 cup oil, eggs, and 1 cup of Mr. Goudas Pina Colada in a large bowl and mix at low speed for 1 minute. Beat at medium - high speed for 2 minutes longer.
• Pour into greased and floured 10" bundt pan.
• Bake at 325° for 60 minutes, or until toothpick comes out clean.
• Cool in pan 20 - 30 minutes.
• Turn onto baking rack to finish cooling.
• When cake is cooled, poke holes in top of cake with toothpicks and slowly drizzle RUM overtop, (IF USING RUM -- Allow cake to absorb rum before adding glaze.).
• Now mix the pina colada mix, white sugar, butter, toasted coconut and crushed pineapple into a pot and boil hard for 2 - 3 minutes.
• Place a plate under your cake rack and slowly drizzle the glaze over the entire cake, remove plate and pour the excess runoff of glaze back overtop of cake. Do this two or three times. Let cool completely and enjoy with whipping cream.

BOOZY PIñA COLADA BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.