Pina Colada Pineapple Cakes Recipes

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PINA COLADA CAKE



Pina Colada Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Basic Vanilla Cake, baked and cooled, recipe follows
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
  • Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

PINA COLADA CAKE



Pina Colada Cake image

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. -Stephanie McShan, Apopka, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 ounces) crushed pineapple, undrained
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING:
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted sweetened shredded coconut, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.

Nutrition Facts : Calories 868 calories, Fat 36g fat (22g saturated fat), Cholesterol 199mg cholesterol, Sodium 344mg sodium, Carbohydrate 129g carbohydrate (101g sugars, Fiber 1g fiber), Protein 7g protein.

PINA COLADA PINEAPPLE CAKES



Pina Colada Pineapple Cakes image

Make and share this Pina Colada Pineapple Cakes recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups yellow candy melts
1/2 cup green candy melts
1 standard box white cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1/2 cup water
1/3 cup light rum
1/4 cup vegetable oil
4 large eggs
1 (8 ounce) can crushed pineapple
1 cup unsweetened dried shredded coconut
1 (8 ounce) container Cool Whip, thawed
2 -3 drops yellow food coloring
3 tablespoons semi-sweet chocolate chips, melted

Steps:

  • To make yellow pieces:.
  • Place the yellow candy melts into a medium, heatproof bowl.
  • Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of yellow candy melts on top. Stir until the yellow candy melts have melted and are smooth. Remove from the heat.
  • Drop a small dollop (about 1/4 to 1/8 tsp) of the melted candy melt onto a baking sheet lined with parchment paper. Using a small, offset spatula make a brushstroke motion over the dollop of candy melt to spread it out into a thin oval.
  • Repeat this with all of the melted yellow candy melts - you may need to re-melt it in the bowl if it's starting to set.
  • Chill for 15-20 minutes until set.
  • To make green leaf crown top:.
  • Place the green candy melts into a small, heatproof bowl.
  • Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of green candy melts on top. Stir until the green candy melts have melted and are smooth. Remove from the heat.
  • Drop a small dollop of green candy melt onto a baking sheet lined with baking paper. Use a brushstroke motion (similar to before, but in a longer motion to make a longer stripe) to make one thin, long leaf. Repeat with dollops of candy melt close together, connecting them at the base, to make the green leaf crown.
  • Repeat with the green candy melts to make a total of 6 crowns.
  • Chill for 15-20 minutes until set.
  • To make pineapple cake:.
  • Preheat the oven to 350 degrees F. Grease two quarter-sheet pans (9 x 13 inches).
  • In a large bowl, mix the white cake mix, half the vanilla pudding mix, all of the vegetable oil, the 4 eggs, the water and half of the rum.
  • Drain the crushed pineapple but reserve the juice. Add half of the crushed pineapple to the cake batter along with all of the shredded coconut. Fold together to combine.
  • Divide the cake batter evenly between the two prepared cake pans, spreading out into even layers. Bake for 15-20 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
  • Let cool completely before assembly.
  • To make the frosting:.
  • In a large bowl combine the remaining crushed pineapple, remaining light rum, the reserved pineapple juice and remaining vanilla pudding mix, stirring until smooth and thickened.
  • Fold in the thawed cool whip. Add the yellow food colouring and fold together to combine.
  • Assemble:.
  • Remove the cooled cake layers from the baking sheets. Use a 3-inch round cookie cutter to punch out 9 circles from each of the cake layers (so you have a total of eighteen 3-inch circles).
  • Stack 3 cake circles on top of each other, sandwiching them together with 1 tbsp frosting between each layer. Repeat so you get six small 3-layer cakes.
  • Use a serrated knife to carefully carve each small cake into a pineapple shape.
  • Cover each small cake with frosting in an even layer.
  • Cover with the chilled yellow candy melt ovals: start at the top of the cake, layering in rings going around the cake, allowing the candy melts to overlap slightly, until each cake is completely covered.
  • Transfer the melted semisweet chocolate chips to a disposable piping bag. Snip off the very tip so you have a tiny opening. Pipe dots of dark chocolate randomly onto the yellow candy melts to represent the 'eyes' of the pineapple.
  • Top each cake with one of the green candy melt crowns.
  • Serve.
  • NOTE:.
  • Adding shredded coconut to your cakes will make it easier to trim into pineapple shapes - the coconut addition is not shown in the recipe video.

Nutrition Facts : Calories 852.6, Fat 42.2, SaturatedFat 21, Cholesterol 124, Sodium 881.6, Carbohydrate 105.1, Fiber 3.7, Sugar 81.2, Protein 9.9

PIñA COLADA CAKE



Piña Colada Cake image

This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
  • Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
  • Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
  • Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
  • Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

PINA COLADA TUBE CAKE



Pina Colada Tube Cake image

We named this a "pina colada" cake because it has coconut, pineapple and rum. It's a soothing finish at the end of a big spread. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1 package white cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs, room temperature
1/4 cup rum
1 cup drained crushed pineapple
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

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack., In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely. , In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.

Nutrition Facts : Calories 495 calories, Fat 25g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

PERFECT PINA COLADA CAKE



Perfect Pina Colada Cake image

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

Provided by Boca Pat

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 package white cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup rum
1/4 cup oil
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1/3 cup rum
1 (9 ounce) container Cool Whip
1 cup flaked coconut

Steps:

  • Preheat oven to 350 Degrees.
  • Blend all cake ingredients in large bowl.
  • Beat 4 minutes at med.
  • speed of electric mixer.
  • Pour into two greased 9" layer pans.
  • Bake for 25 to 30 minutes.
  • Remove and cool.
  • Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
  • Beat until well blended.
  • Fold in whipped topping.
  • Sprinkle coconut on cake after frosting.

Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6

PINA COLADA CAKE (HYBRID PINEAPPLE UPSIDE-DOWN CAKE)



Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) image

This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Makes one 9x13 baking pan.

Provided by Jim Esposito

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 1h8m

Yield 12

Number Of Ingredients 8

1 stick unsalted butter
1 (16 ounce) package brown sugar
2 (20 ounce) cans crushed pineapple in juice, drained and juice reserved
1 (18.25 ounce) box yellow cake mix
3 large eggs
⅓ cup melted butter
1 (8 ounce) jar honey
1 (8 ounce) package shredded coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted, about 5 minutes. Remove from heat and cover with brown sugar, mashing it into the butter using a fork. Let cool and refrigerate baking pan until butter hardens, about 15 minutes.
  • Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.
  • Blend cake mix, 1 cup reserved pineapple juice, eggs, and 1/3 cup melted butter together in a large bowl using an electric mixer until moistened. Beat on low speed for 2 additional minutes and allow batter to thicken, about 3 minutes. Add honey and coconut.
  • Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  • Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.

Nutrition Facts : Calories 720.4 calories, Carbohydrate 111.4 g, Cholesterol 81.2 mg, Fat 31.3 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 20 g, Sodium 357.4 mg, Sugar 91.7 g

PIñA COLADA CUPCAKES



Piña Colada Cupcakes image

Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container Betty Crocker™ Whipped vanilla frosting
3/4 cup shredded coconut

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g

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From almanac.com


PINEAPPLE PIñA COLADA DUMP CAKE | 12 TOMATOES
Preheat oven to 350º F. In a 9x13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined. Sprinkle the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top. Evenly place butter cubes on top of the shredded coconut. Place baking dish in oven and bake for 50-60 minutes, or until batter ...
From 12tomatoes.com


PINA COLADA CAKE - SPEND WITH PENNIES
2021-09-13 Preheat the oven to 350°F and grease a 9x13-inch pan with nonstick spray and set aside. In a large bowl or stand mixer fitted with a whisk attachment, beat together cake ingredients. Pour the batter into the prepared baking pan and bake for 35 to 45 minutes or until a toothpick comes clean from the center.
From spendwithpennies.com


RECIPE: GRAND CENTRAL BAKING COMPANY PINA COLODA CUPCAKES …
GRAND CENTRAL'S PINA COLADA CUPCAKES WITH COCONUT RUM BUTTERCREAM FROSTING Source: Seattle Times; Taste, June 26, 2005 Makes 24 The billowing clouds of fun-filled frosting on these cupcakes get their loft from the whopping one-pound-plus of butter called for in the classic formula for buttercream frosting. FOR THE PINEAPPLE CUPCAKES:
From recipelink.com


BEST PINEAPPLE UPSIDE DOWN CAKE WITH PINA COLADA ICE CREAM …
2009-10-27 Step 3. Preheat oven to 350 degrees F. Step 4. For cake, stir the cream, egg whites, yolks and extracts to blend and set aside. Step 5. In a large bowl sift flour, sugar, cornmeal, baking powder, baking soda and salt. Add butter and pineapple juice to flour and mix with electric beaters until blended. Add half of the egg mixture and blend.
From foodnetwork.ca


PIñA COLADA CUPCAKES - A BAJILLIAN RECIPES
2022-03-21 Preheat oven to 350ºF. Line a 12-count muffin pan with cupcake liners. In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy.
From abajillianrecipes.com


PIñA COLADA CAKE - CAKE BY COURTNEY
2020-05-18 FOR THE CAKE. Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
From cakebycourtney.com


PINA COLADA BIRTHDAY CAKE RECIPE - SOMETHING SWANKY
2021-12-18 Instructions. Preheat oven to 350ºF. Mix together the cake mix, pineapple (in juice, not drained), water, oil, eggs, vanilla, and coconut. Divide the batter between three lined and greased 8-inch round baking tins. Bake for 25-30 minutes, or until cake passes the toothpick test. Let cool completely after baking.
From somethingswanky.com


PIñA COLADA DUMP CAKE (PINEAPPLE DUMP CAKE) - SNAPPY GOURMET
2015-03-11 Spoon the dry cake mix over the pineapple, then sprinkle the coconut on top. Cut the remaining butter into cubes and place on top of the coconut. Bake the pineapple dump cake in the middle of your oven for 45-60 minutes or until the coconut starts to get golden brown. Be sure to check the Piña Colada Dump Cake every now and then in the oven ...
From snappygourmet.com


CUP CAKES WITH ICING USING CONDENSED MILK - THERESCIPES.INFO
Best Coffee Cupcakes with Condensed Milk Frosting - Delish trend www.delish.com. Make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer with the whisk attachment), beat butter until light and fluffy and pale in color, about 3 minutes. With mixer...
From therecipes.info


PINA COLADA CAKES | BETTER HOMES & GARDENS
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla.
From bhg.com


GRILLED PINEAPPLE PINA COLADA UPSIDE-DOWN CAKE RECIPE | SBS FOOD
In a large bowl mix the flour, baking powder, salt, and baking soda. In a small bowl whisk the buttermilk, eggs, and vanilla. In a large bowl using an electric mixer, cream the butter and ...
From sbs.com.au


TOMMY BAHAMA’S FAMOUS PIñA COLADA CAKE - RICK RODGERS
10 ounces white chocolate, coarsely chopped. Instructions. To make the cake: Position the oven rack in the center of the oven and preheat the oven to 350ºF. Butter two 9-by-1 ½–inch cake pans. Line the bottoms of the pans with waxed paper. Coat …
From rickrodgers.com


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Top Asked Questions

How to make a pineapple cake?
Mix the Cake: In a medium bowl, add the cake mix, crushed pineapple and juice, vegetable oil, and eggs. Mix on medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean from the center. Sauce: While the cake is baking, mix the cream of coconut and pineapple juice.
How to make pina colada poke cake?
Pina Colada Poke Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love! Preheat the oven to 350°. Spray a 9×13 pan with pan spray and set aside. In a medium bowl, add the cake mix, crushed pineapple and juice, vegetable oil, and eggs. Mix on medium speed for 2 minutes.
What is a Pina Colada layer cake?
This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring! So I’ve been in Chicago for a few days now and tonight I’m spending a night at the Hard Rock Hotel.
How do you bake a piña colada cake without rum?
Store loosely covered. To toast the coconut for your Piña Colada Cake, heat oven to 350°F. Bake in an ungreased pan for 5 to 7 minutes, stirring occasionally, until golden brown. Don’t have rum extract? Substitute with coconut extract instead in our Piña Colada Cake recipe.

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