BOOZY PIñA COLADA BUNDT CAKE
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 10
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.
BOOZY PIñA COLADA BUNDT CAKE
Number Of Ingredients 0
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.
Nutrition Facts : Calories per serving 182
BOOZY PIñA COLADA BUNDT CAKE
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.
Provided by @MakeItYours
Number Of Ingredients 10
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.
PINA COLADA BUNDT CAKE
My darling granddaughter inspired this recipe. Well lets just say she named it, hum how does a 13 year old know what pina colada taste like??
Provided by Susan Bartley
Categories Cakes
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350. Grease and flour 10 to 12 cup bundt pan or 2 loaf pans. I use the flour no stick spray it works quite well.
- 2. In large mixing bowl combine first 5 ingredients and mix on low for 30 seconds. Than mix on medium speed for 2 minutes. Do not over mix. Than fold in flaked coconut.
- 3. Pour cake batter into cake pan and bake for 50 to 60 minutes, or until a tooth pick inserted comes out clean.
- 4. Let cake cool for 20 minutes in the pan before inverting onto a serving dish. I finish it off with a light dusting of powdered sugar. But you can drizzle with a light icing topped with coconut if you desire. It's a cake that stands on it's own no icing is required!
PINA COLADA BUNDT CAKE
This bundt cake comes out beautifully. The large flake coconut gives it texture with the pineapple and can be served as is or dusted with confectionery sugar on top. I almost want to top it with little drink umbrellas!
Provided by LaurietheLibrarian
Categories Dessert
Time 1h8m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Cream together the sugar and butter.
- Add the eggs one at a time and beat well until the mixtures is light and fluffy.
- Add the extracts and mix.
- Alternate adding half the dry ingredients then mix and then half of the yogurt and mix. Then add the rest of the dry ingredients and mix. Finish with the rest of the yogurt and mix.
- Fold in the crushed pineapple and coconut and gently stir until combined.
- Grease and flour a large bundt pan. Spoon into pan and distribute batter evenly.
- Bake in a 350 degree oven for 55-60 minutes.
- Let cool in pan and then invert on to serving dish to cool completely.
Nutrition Facts : Calories 362.5, Fat 19.4, SaturatedFat 14.2, Cholesterol 59.8, Sodium 252.4, Carbohydrate 43.4, Fiber 3.1, Sugar 22.9, Protein 5.3
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