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Boozy Piña Colada Bundt Cake

Phoenixbird
 

Boozy Piña Colada Bundt Cake
Makes 10 Servings
Preparation: 25 minutes , Cook Time: 50 minutes
26-07-2019 Cook'n Club Meal Plans
Meal Plan 4
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite
drunken cake. It's the best of both
worlds in one dessert.
1 cup granulated sugar
1 1/2 cups dark rum
2 (20-ounce) cans sliced pineapple (16 slices), drained
nonstick cooking spray, for greasing the pan
1 (15.25-ounce) box yellow cake mix
1/3 cup canola oil
3 large eggs
13 maraschino cherries, rinsed and patted dry
1/4 teaspoon coconut extract
1 (3.4-ounce) box vanilla instant pudding mix (plus required ingredients)
Special equipment: a 12-cup Bundt pan and a pastry bag fitted with a medium
round pastry tip
Preheat the oven to 350°F. Stir together the sugar and 1 cup of rum in a
medium saucepan. Bring the mixture to a
boil over medium-high heat, stirring occasionally, until the sugar has
dissolved, about 5 minutes.
Put the pineapple slices in a medium bowl and pour the rum syrup over top.
Let sit until the pineapple takes on the
rum flavor, about 30 minutes.
For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking
spray.. Whisk the cake mix with the oil,
eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the
pineapples from the syrup, reserve the
syrup..
Line the bottom and center cone and sides of the Bundt pan with whole
pineapple slices (about 13 slices). Cut the
remaining 3 slices in half and place them around the empty space at the top
so the entire Bundt is lined. Put a cherry
in the center of each whole pineapple slice. Pour the batter on top of the
pineapples. Bake until a skewer inserted
into the center comes out clean and the cake springs back when touched,
about 45 to 50 minutes.
Immediately place a heat proof serving platter on top of the Bundt pan and
flip the pan over (use oven mitts to help
you). Remove the pan from the cake and let cool completely, about 1 hour.
For the filling: Meanwhile, Prepare the pudding according to the package
directions. Add the coconut extract. Spoon
the pudding into a pastry bag fitted with a medium round tip. Press the tip
into the side of the cake and squeeze in
some pudding. Rotate and repeat around the cake. Then pipe any leftover
pudding into the middle of the cake, going
through the inside of the cake. Brush the entire cake with the reserved rum
syrup.

(From Recipe Rampage (Rose))