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.
I found my cake at Bibi’s Culinary Journey, a pineapple-coconut cake roll filled with a pineapple-coconut cream. I sent the link to my hubby. I talked about it endlessly, reminding him of his annual duty. And then….
Schedules interfered. He was away and the cake needed made. So, I pulled up the recipe and stumbled onto a simpler one — Bibi’s Piña Colada Bundt Cake. (I really like Bibi’s blog!) And then….
Time interfered. Somehow, much of Sunday disappeared (blame March Madness and NCAA basketball). So, I made a quick adjustment. Using Bibi’s recipe as inspiration, I used a yellow box cake mix and, with my son’s girlfriend’s help, made this delectable Piña Colada Cake.
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.