It may be freezing temperatures outside, but that doesn’t hold me back from having a tropical dessert. Y’all, this piña colada cake is amazing! This was my mom’s idea, and we had a great time making it. (She may have accidentally spilled the wine bottle in the cake mix…)

The recipe combines tropical ingredients, pineapple and coconut for a tasty treat. The cake is based off a white cake mix with a pudding mix. Choose your preferred pudding – coconut cream, banana cream, or pistachio. For this pictured cake we used pistachio, and it was divine!

Gather your ingredients and a cocktail, and let’s get baking!

Piña Colada Cake 

Ingredients

• 1 package white cake mix
• 1 (3.4 oz) package of instant pudding mix (coconut cream, banana cream or pistachio)
• 3/4 cup water
• 1 cup vegetable oil
• 2 large eggs
• 1/3 cup rum
• 1 cup canned crushed pineapple, drained, with juice set aside for glaze
• 2 cups powdered sugar, divided
• 2 tbsp pineapple juice
• 1/4 cup cream of coconut
• 1 tbsp rum
• 1/4 cup flaked coconut

Directions:

• Preheat oven to 350 F. Grease a bundt pan.
• In a large mixing bowl, combine cake mix, pudding mix, water, vegetable oil, eggs and rum. Beat until thoroughly mixed, about 2 minutes. Stir in pineapple. Pour into greased bundt pan.
• Bake for 45-50 minutes. Allow to cool for about 10 minutes. Transfer to a plate.
• In small bowl, mix together 1 cup of powdered sugar and pineapple juice. Brush over cake.
• In a separate small bowl, mix together 1 cup of powdered sugar, cream of coconut and 1 tbsp rum. Drizzle over cake.
• Top cake with flaked coconut.

Live your life joyfully so,

Ashley