This recipe for Tropical Rum Bundt Cake started out as an experiment in making a Pina Colada Cake. The only reason I didn’t name it a Pina Colada Cake is that in my opinion the coconut flavor was very subtle and light. I love Pina Coladas…. and you definitely taste coconut and pineapple in Pina Coladas… and well… rum too.
This was an easy cake to make… and used… I know … heaven forbid… a cake mix.. but it really turned out well.. a moist and tasty Bundt cake. .. so don’t tell anyone that it was made using a cake mix.
Make sure you use a cake mix that doesn’t already have pudding in the mix… I used Duncan Hines Moist Deluxe Classic White Cake.
My Bundt pan is very old… it’s not quite as deep as newer ones and the cake itself is bigger around… so baking times will vary depending on the size and shape of your pan…. Make sure you test your cake after the shortest baking time by inserting a tooth pick in the middle.. if it comes out clean it’s done… but make sure it’s clean and check a couple of places. If it’s not.. add 5 minutes and check again continue until done.
This is an adult cake because of the rum… you can leave it off… but the cake will not seem tropical.. good .. just not tropical… you can substitute a coconut icing to add more flavor.
For instructions on how to toast coconut.. click here.
I stuck the cake in places all the way around the top… then took a teaspoon and carefully spooned a little rum over the cake… I did not use a lot… use as much as you personally like…
This would be dynamite with a dollop of coconut ice cream or gelato.
I hope you enjoy this wonderful cake… a perfect Bundt cake to bring to a summer adult get-together.
Recipe: Tropical Rum Bundt Cake
All you need:
1 (18.5 oz) Duncan Hines Moist Deluxe Classic White Cake mix
1 Jell-O instant coconut cream pudding mix (4 serving size)
2/3 cup Dole pineapple juice
2/3 cup Coco Lopez Cream of Coconut
3 tablespoons vegetable oil
4 large eggs
Smuckers pineapple Ice Cream Topping
¼ cup toasted coconut flakes
Myers Dark Rum
All you need to do:
Preheat oven to 350 degrees F.
Generously grease and flour a Bundt pan.
In a large mixing bowl combine the cake mix, pudding mix, pineapple juice, cream of coconut, and oil.
Beat slowly until well blended.
Add the eggs, one at a time, beating after each addition.
Beat at high speed for 2 minutes.
Spoon the batter into the prepared bundt pan.
Bake at 350 degrees F for 45-55 minutes or until a pick comes out clean and the cake springs back when pressed lightly with a finger.
Cool on in the pan on a rack for 15 minutes.
Remove from the pan and cool completely.
Stick the top of the cake frequently with a tooth pick.
Carefully spoon teaspoons of rum over the cake… I used about ¼ cup all together.
Then spoon pineapple ice cream topping over the top and allow to run down sides periodically.
Sprinkle with toasted coconut.
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