Piña Colada Pound Cakes

(4)
  1 reviews
  • 20 min prep time
  • 2 hr 20 min total time
  • 7 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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