Birthdays and cakes are a big deal at our house. We scour the internet for recipes and challenge my husband to make them. Some cakes are a true labor of love, taking hours to prepare — and minutes to devour. This one, which looks impressive, starts with a boxed cake mix so it’s really easy!
Super Simple Piña Colada Cake
- 1 yellow box cake mix
- 3 eggs
- ¼ cup oil
- ¾ cup pureed pineapple (See NOTE below)
- ½ cup rum (light, dark, Malibu — your choice. You can substitute water)
- ½ cup coconut
- 1 cup toasted shredded coconut
- ½ cup pineapple juice
- confectioners sugar
NOTE: We used one can of pineapple chunks. We poured off the pineapple juice and saved it for the topping. I used my bullet blender to puree the pineapple chunks.
- Preheat oven to 375˚. Grease bundt pan with butter and cover edges with the ½ cup of coconut.
- Dump cake mix into a large mixing bowl.
- In medium size bowl, whisk eggs.
- Add oil, pureed pineapple, and rum to eggs. Mix together.
- Pour wet ingredients into cake mix. Stir ingredients together with spatula or large spoon until well combined.
- Pour cake mix into bundt pan, then “drop the pan” to level ingredients. I lift it about 2 inches off the counter and let go and repeat. That levels the thick batter to make more even baking.
- Bake 28-32 minutes until toothpick inserted in center is clean.
- Allow to cool ten minutes, then turn out to a cooling rack and allow to cool completely. Then, transfer cake to your serving plate.
- Make the pineapple drizzle by combining a ¼ cup of pineapple juice and confectioners sugar until you reach desired consistency. Adjust by adding pineapple juice a tablespoon at a time to make a good pouring consistency.
- Drizzle the glaze over the cake and then top with toasted coconut.
It’s not quite homemade, but I won’t tell if you don’t! Thanks, Bibi, for the inspiration for this delightful Piña Colada Cake, perfect for springtime… or birthdays.
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