pina colada tube cake
Desserts
Pina Colada Tube Cake
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.
Ingredients
- 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
- 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
Directions
- 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.
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