Pina Colada Tube Cake

  Desserts

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.

Pina Colada Tube Cake

Average Rating: 4.4

TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 12 servings.

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

  • GLAZE:
  • 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

Instructions

  • 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • 2. 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.
  • 3. In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely.
  • 4. In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.

Nutrition Facts

1 slice: 495 calories, 25g fat (5g saturated fat), 31mg cholesterol, 357mg sodium, 64g carbohydrate (47g sugars, 1g fiber), 3g protein.

Tags