Best 3 Pina Colada Rum Cake Recipes
Indulge in the tropical paradise of flavors with our tantalizing Pina Colada Rum Cake! Picture a moist and fluffy cake infused with the irresistible flavors of coconut, pineapple, and a hint of rum, topped with a luscious pineapple glaze. This exquisite cake is perfect for any occasion, transporting you to a Caribbean getaway with every bite.
Our collection of Pina Colada Rum Cake recipes offers delightful variations to suit your taste preferences. From a classic recipe that captures the essence of the iconic cocktail to a gluten-free and vegan version that caters to dietary restrictions, we have something for everyone. Each recipe provides detailed instructions, ensuring that you can recreate this tropical masterpiece in your own kitchen.
Prepare to embark on a culinary adventure as you explore our Pina Colada Rum Cake recipes. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of creating a cake that will impress your family and friends. Get ready to savor the delightful combination of coconut, pineapple, and rum, all harmoniously blended into a delectable treat.
PINA COLADA RUM CAKE
Delicious, moist chilled dessert with rum, coconut and whipped frosting.
Provided by Roger
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
- In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g
PINA COLADA COCONUT RUM CAKE
Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!
Provided by happygirl10987
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 9h38m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine yellow cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer until smooth, about 2 minutes. Fold in 1/2 cup shredded coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.
- Mix cream of coconut and white rum together in a bowl. Poke holes in the hot cake with the end of a wooden spoon; pour cream of coconut mixture evenly over the cake. Chill cake, 8 hours to overnight.
- Mix remaining shredded coconut, crushed pineapple, and whipped topping together in a bowl. Spread evenly over the chilled cake. Chill for 1 hour before serving.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 53.7 g, Cholesterol 47.2 mg, Fat 22 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 11.5 g, Sodium 286.4 mg, Sugar 39.5 g
BACARDI RUM PINA COLADA CAKE
I got this recipe from a Bacardi Rum cooking pamhlet...It is yummy and moist.
Provided by Pam Blais
Categories Cakes
Time 35m
Number Of Ingredients 13
Steps:
- 1. Blend all cake ingredients together in a large mixer bowl. Beat for four minutes at medium speed with an electric mixer. Pour into 2..9" greased and floured layer pans.
- 2. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE> Cool in pan for fifteen minutes. Remove and cool on racks.
- 3. Combina ll frosting ingredients except cool whip and coconut. Beat until well blended. Add cool whip and fold in. Frost and fill cake. Then sprinkle with coconut.
- 4. If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.
Tips:
- Use fresh pineapple: Fresh pineapple will add the best flavor to your cake. If you can't find fresh pineapple, you can use canned pineapple, but be sure to drain it well.
- Use a good quality rum: The rum is one of the key ingredients in this cake, so it's important to use a good quality rum. A light or white rum will work best.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at a moderate temperature (350 degrees F) for about 45 minutes. If you bake the cake at too high a temperature, it will brown too quickly and the inside will be undercooked.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
This pina colada rum cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the frosting is creamy and smooth. With its tropical flavors, this cake is sure to be a hit with everyone who tries it.
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