Sure, here’s a delicious recipe for a Piña Colada Rum Cake:
Ingredients:
For the Cake:
- 1 box (18.25 ounces) yellow cake mix
- 1 box (3.4 ounces) vanilla instant pudding mix
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup coconut milk
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
For the Glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine the cake mix, instant pudding mix, vegetable oil, rum, coconut milk, and eggs. Mix until well combined.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Add water and sugar, stirring until the sugar dissolves.
- Bring the mixture to a boil and let it boil for 5 minutes, stirring constantly.
- Remove the saucepan from heat and stir in the rum. Be careful as the mixture will bubble.
- Once the cake is done baking, let it cool in the pan for about 10 minutes. Then, using a skewer or toothpick, poke holes all over the cake.
- Pour the rum glaze over the warm cake, allowing it to soak in.
- Allow the cake to cool completely in the pan before transferring it to a serving plate.
- Optional: Toast additional coconut in a dry pan over medium heat until golden brown, and sprinkle it over the top of the glazed cake for added flavor and decoration.
- Slice and enjoy your delicious Piña Colada Rum Cake!
This cake is perfect for any occasion, and its tropical flavors will transport you to a sunny beach paradise.
