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Indulge in the Tropical Delight of a Piña Colada Rum Cake
There’s something undeniably magical about the flavors of a piña colada. The creamy coconut mingling with the sweetness of pineapple transports you to sun-drenched beaches and swaying palm trees. Now, imagine capturing that tropical essence in a cake! Our Piña Colada Rum Cake is a delightful fusion of classic dessert and island flavors, making it the perfect treat for any occasion.
Why You’ll Love This Recipe
This Piña Colada Rum Cake is not just a dessert; it’s an experience. You’ll adore the moist, buttery cake infused with the rich flavors of coconut and rum. The crushed pineapple adds a refreshing burst of sweetness, while the glaze provides a luscious finish. It’s a cake that promises to bring a bit of sunshine to your table, no matter the season.
Kitchen Equipment You’ll Need
- Bundt pan
- Electric mixer
- Small saucepan
- Bamboo skewer
- Whisk
Ingredients
- 1 box Duncan Hines Classic Golden Butter Cake mix (or Classic Yellow)
- 1/4 cup (4 oz. – 1 stick) unsalted butter, softened
- 3 large eggs
- 8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)
- 1/4 cup reserved juice of crushed pineapple
- 1/4 cup Malibu Rum (or any light rum)
Glaze:
- 1/2 cup cream of coconut (Coco Lopez)
- 1/2 cup Malibu rum
- 1/4 cup confectioner’s sugar
Step-by-Step Instructions
- Preheat your oven to 350 degrees. Spray a bundt pan with Pam for baking.
- In a large bowl, use an electric mixer to combine the cake mix, butter, eggs, 1/4 cup reserved pineapple juice, and 1/4 cup Malibu Rum. Beat at low speed until combined, then increase to medium speed and beat for two minutes.
- Fold in the drained crushed pineapple.
- Pour the batter into the prepared bundt pan.
- Bake for 33-36 minutes or until a toothpick inserted into the cake comes out clean.
To Make the Glaze:
- Shake the cream of coconut can well before measuring. In a small saucepan, heat the cream of coconut just until bubbles form. Remove from heat and stir in the rum. Set aside.
- When the cake is done, place it on a rack. Use a thin bamboo skewer to poke holes throughout the cake. Pour half of the glaze over the warm cake, allowing it to soak in.
- Once the cake is cool, turn it onto a serving plate.
- Whisk together the remaining glaze with the confectioner’s sugar until smooth and drizzle it over the top of the cake.
Tips for Success
- Ensure the butter is softened to room temperature for easy mixing.
- Shake the cream of coconut thoroughly to ensure even consistency before heating.
- Poking holes in the cake allows the glaze to soak in better, enhancing the flavor.
Additional Tips and Variations
For a non-alcoholic version, replace the rum with pineapple juice. Add a handful of shredded coconut for extra texture and flavor. You could also top the cake with toasted coconut flakes for a beautiful finish.
Nutritional Highlights (Per Serving)
This cake is a rich dessert, and though exact nutritional values will vary depending on the specific ingredients used, it’s best enjoyed as an occasional treat rather than a daily indulgence.
Frequently Asked Questions (FAQ)
Can I make this cake in advance? Yes, this cake tastes even better the next day after the flavors have melded together.
Can I freeze this cake? Absolutely! Wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw it in the fridge before serving.
Conclusion
We invite you to try this Piña Colada Rum Cake and bring a taste of the tropics to your home. It’s a perfect way to celebrate with friends and family or to simply indulge yourself. We’d love to hear how your cake turns out, so feel free to share your experiences and any creative twists you add to the recipe!
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