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Piña Colada Pound Cakes

(4)
  1 reviews
  • 20 min prep time
  • 2 hr 20 min total time
  • 7 ingredients
  • 16 servings
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Coconut, rum extract and pineapple flavor pound cake with a taste of the tropics.

Ingredients

1
box white cake mix with pudding
3
eggs
1
can (14 oz) coconut milk (not cream of coconut)
2
teaspoons rum extract
1/2
cup flaked coconut
1
can (8 oz) crushed pineapple, drained, 3 tablespoons juice reserved
3/4
cup powdered sugar

Steps

  • 1 Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
  • 2 In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
  • 3 Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
  • 4 In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.
  • 1 Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
  • 2 In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
  • 3 Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
  • 4 In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.

Expert Tips

The slices of this cake are quite thick. If you cut the slices in half, you still get a lot of taste--just in a smaller portion.

This batter also bakes up nicely in layers. Bake two 9-inch layers 32 to 37 minutes, then frost as desired.

For a different look, we cut the loaves into wedge shapes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
190
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
3g
15%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
230mg
10%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
21g
21%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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