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Pina Colada Bundt Cake

This was my first foray into the world of boozy baking, combining my bartending skills with my love of baking. The result was amazing, and a huge hit whenever I serve it!

Pina Colada Bundt Cake
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup Liquid Pina colada mix
4 eggs
1/2 cup Rum
1/2 cup Melted Butter
1 teaspoon vanilla extract
1 cup crushed pineapple, NOT DRAINED
2 cups coconut.
Rum Soak
1/4 cup butter
2 Tbsp Water
1/2 cup granulated sugar
1/4 cup Rum
Glaze
1/4 cup dark rum
2 ½ cups Icing Sugar

Preheat oven to 350.

Use an electric mixer on low speed to combine the first 6 ingredients in a large mixing bowl until it is the consistency of fine gravel, and all of the particles are almost equal in size.

Add pudding mix, eggs, pina colada mix, rum, melted butter and vanilla extract in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Fold in coconut and pineapple.

Spray a large Bundt pan with nonstick cooking spray, then pour the batter into it and smooth the top. Bake until fully golden and knife comes out clean – about 1 hr 15 minutes. Remove from oven and place on cooling rack while making rum soak.

Rum Soak: In a small saucepan combine butter, water and sugar. Carefully bring to a boil – do not allow to boil over. Reduce to a simmer and cook until sugar is dissolved and syrup becomes thicker. Remove from heat and add the rum. Mix it all up.

While cake is still cooling in the pan, pour hot syrup on top of cake. There is a lot of syrup and if cake doesn’t soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up. Cool cake completely in pan before turning out onto serving platter.

For the glaze, mix icing sugar into the rum to make a thick mix. Warm it in the microwave for a few second if it gets too firm, then pour over the cake.

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

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Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

4 Responses to “Pina Colada Bundt Cake”

  1. August 27, 2010 at 1:47 pm #

    This cake is in the oven right now, I can’t wait! I assume the pineapple, coconut, and pina colada mix go in the cake portion, right? I didn’t see them listed in the directions. :)

  2. drea
    July 11, 2012 at 9:31 am #

    This is the best cake I have made in years. Purchasing “spirited baker” for my nook, so there will be lots of fun in my kitchen soon! Thank you!

  3. February 18, 2014 at 11:08 pm #

    I plan on making your pina colada cake from your second book, but want to omit the alcohol. Can I omit the whole 1/2 cup without affecting the recipe or can I substitute something?

    • February 19, 2014 at 8:48 am #

      Hi Charlene,

      You can substitute 1/2 cup of water, milk, or pineapple juice. I’d recommend adding 2 tsp rum extract if you’d like it to taste more like a pina colada, rather than just coconut/pineapple.

      Hope this helps!

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