Presenter: Kelly

Introduction:

Every year, my mom, sister, and I take an annual “Girl’s Trip”.  This year, at the beginning of May, we went to Puerto Rico, staying just outside of Old San Juan.  The trip was one of our best to date.  Warm tropical weather, delicious food,  and of course, plenty of Piña Colada’s.     

The Piña Colada is actually the national drink of Puerto Rico.  They are literally everywhere down there, and I drank more of them then I’d care to admit!  One of the restaurants in Old San Juan, Barrachina, claims to have invented the Piña Colada, so of course we had to sample for ourselves.  🙂  Pretty darn tasty.

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While in Puerto Rico, we hit up almost all of the main tourist attractions – Fort San Felipe del Morro, El Yunque Rainforest, Bio Bay, Luquillo food kiosks, and of course, the Bacardi Rum Factory Tour.  The Rum Tour was one like no other.  They actually encourage you to drink while on the Tour!  Now that is my kind of history tour!  Like any good tour, at the end, you are filtered right through the gift shop to sample rum (not complaining) and of course check out the merchandise.  This is where I found and brought home the most delicious little store bought Piña Colada Rum Cake, the inspiration for this recipe. 

 Resources:

  • Electric mixer
  • Mixing bowls
  • Measuring cups
  • Bundt pan
  • Cooling rack
  • Whisk
  • Pastry brush

Procurements:

  • 1 box of cake mix (Yellow or Pineapple, if you can find it)
  • 3 eggs
  • 8 oz. can crushed pineapple in juice, undrained
  • 3/4 c. + 1 c. coconut rum (separated)
  • 1/3 c. melted unrefined coconut oil
  • 1/2 c. + 2 T. powdered sugar (separated)
  • Cooking spray or butter and flour to grease the pan

Operating Procedures:

In a mixing bowl, dump in the cake mix, 3 eggs, can of crushed pineapple and its juice, 3/4 c. coconut rum, and 1/3 c. melted (but not too hot) coconut oil.  With your handy-dandy mixer, beat ingredients at low speed until moistened (about 30 seconds), then beat at medium speed for 2 minutes.  Grease the Bundt pan well with butter or coat with cooking spray, then sprinkle with flour to lightly coat.  Add batter and place it in a 350 degree oven for 33-36 minutes.  Once golden brown, remove from oven and flip onto a cooling rack to cool completely. 

Now for the glaze…whisk together 1 c. coconut rum and 1/2 c. powdered sugar.  With some patience, brush the entire mixture over the cooled cake, getting all the nooks and crannies.  Sprinkle the cake with remaining powered sugar to beautify. 

Proposals:

Amazing on its own, but this cake would be fantastic with whipped cream and a maraschino cherry topping, or with fresh macerated berries on top (fruit + sugar + light crushing = macerated berries).

Closing Remarks:

Do not underestimate the potency of this cake.  It could practically be classified as a cocktail.  So, my disclaimer… 

**For adult use only.  Always eat cake responsibly.**

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Piña Colada Rum Cake
Store bought cake mix infused with coconut rum and pineapple
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 box of cake mix (Yellow or Pineapple, if you can find it)
  2. 3 eggs
  3. 8 oz. can crushed pineapple in juice, undrained
  4. 3/4 c. + 1 c. coconut rum (separated)
  5. 1/3 c. melted unrefined coconut oil
  6. 1/2 c. + 2 T. powdered sugar (separated)
  7. Cooking spray or butter and flour to grease the pan
Instructions
  1. In a mixing bowl, combine cake mix, 3 eggs, can of crushed pineapple and its juice, 3/4 c. coconut rum, and 1/3 c. melted (but not too hot) coconut oil. With an electric mixer, beat ingredients at low speed until moistened (about 30 seconds), then beat at medium speed for 2 minutes.
  2. Grease and flour the Bundt pan.
  3. Add batter and place it in a 350 degree oven for 33-36 minutes.
  4. Once golden brown, remove from oven and flip onto a cooling rack to cool completely.
  5. For the glaze, whisk together 1 c. coconut rum and 1/2 c. powdered sugar. With a pastry brush, brush the entire mixture over the cooled cake.
  6. Sprinkle the cake with remaining powered sugar.
Five to Nine Creations http://www.fivetoninecreations.com/
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