Delicious Pina Colada Rum Cake

Indulge in the tropical flavors of a piña colada with this mouthwatering Pina Colada Rum Cake. This delectable dessert combines the richness of a classic rum cake with the tropical sweetness of pineapple and coconut. The moist and tender cake is infused with a refreshing rum syrup and topped with a creamy coconut glaze. Perfect for any occasion, this Pina Colada Rum Cake is sure to impress your family and friends. Get ready to transport your taste buds to a tropical paradise!

Ingredients

• 1 box yellow cake mix
• 1/2 cup pineapple juice
• 1/2 cup dark rum
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup shredded coconut
• 1/4 cup crushed pineapple
• 1 cup powdered sugar
• 1/4 cup coconut milk
• 1/4 cup dark rum (for the glaze)
• Maraschino cherries and pineapple slices for garnish

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large mixing bowl, combine the yellow cake mix, pineapple juice, dark rum, vegetable oil, and eggs. Mix well until all the ingredients are fully incorporated.
3. Stir in the shredded coconut and crushed pineapple, ensuring they are evenly distributed throughout the batter.
4. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
5. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. While the cake is baking, prepare the rum syrup. In a small saucepan, combine the powdered sugar, coconut milk, and 1/4 cup of dark rum. Cook over low heat, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly.
7. Once the cake is baked, remove it from the oven and poke several holes all over the top using a skewer or toothpick.
8. Pour the rum syrup over the hot cake, allowing it to soak in. Let the cake cool in the pan for about 10 minutes.
9. Invert the cake onto a serving plate and let it cool completely.
10. To make the coconut glaze, mix together the powdered sugar and coconut milk until smooth.
11. Drizzle the coconut glaze over the cooled cake, allowing it to drip down the sides.
12. Garnish the cake with maraschino cherries and pineapple slices for an extra tropical touch.
13. Slice and serve the Pina Colada Rum Cake, and enjoy the tropical flavors!

Interesting Facts