Pina Colada Rum Cake Recipe

Pina Colada Rum Cake Recipe

Piña Colada Rum Cake is a delicious tropical dessert that perfectly combines the flavors of pineapple, coconut

and rum. This treat is inspired by the famous Piña Colada cocktail, a popular drink that originated in Puerto Rico

in the 1950s. The refreshing taste of pineapple, the deliciousness of coconut and the hint of spicy rum come

together in this cake, creating a tropical paradise on your palate.

This recipe is a fantastic dessert option for any occasion, whether it’s a casual summer gathering or a formal

dinner. This cake pairs well with a variety of complementary flavors and sides.To enhance the tropical experience,

consider serving slices of piña colada rum cake with a garnish of fresh pineapple chunks and a dollop of whipped

cream for extra creaminess. You can also add a sprinkle of toasted coconut flakes on top to enhance the flavor

profile and add a delicious crunch. For those with a sweet tooth, a drizzle of caramel or chocolate sauce creates

an irresistible flavor combination.

Pina Colada Rum Cake Recipe:

Ingredients:

1 box yellow cake mix

3 eggs

1/4 cup softened, unsalted butter

8 ounces mashed pineapple in juice, drained

1/4 cup juice reserved pineapple (from the can crushed pineapple)

1/4 cup light rum (Malibu)

For the glaze:

1/2 cup rum

1/4 cup powdered sugar

1/2 cup coconut cream

Instructions:

1. Heat your oven to 175° C (350 °F).Grease a mold to prevent sticking.

2. In a large bowl, combine the yellow cake mix, eggs, softened butter, and 1/4 cup reserved pineapple juice.

3. Using an electric mixer, beat the ingredients on medium speed until the batter is well blended and smooth,

about 2 minutes.4. Carefully fold in the drained, chopped pineapple with a spatula.

5. Add 1/4 cup light rum and stir until batter is well blended.

6.Pour the dough into the prepared form and distribute it evenly.

7. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake is baking, prepare the icing.Add the coconut cream to the pot and heat until bubbles form.

Reserve the rum and add it. Once the cake is ready to bake, poke holes in it with a very thin skewer. Pour half of

the glaze into these holes to accommodate the rum mixture. Once the cake has cooled, turn it out onto a

plate.Add the powdered sugar to the remaining icing. Drizzle the rest of the glaze over the cake and serve!

Enjoy a slice of this delicious and juicy Piña Colada Rum Cake and let its tropical essence transport you to a

paradise full of flavors and pleasures. Cheers to a dessert that combines the essence of a classic cocktail with the

sweetness of a cake!

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