Pina Colada Bundt Cake
Piña Colada Bundt Cake made with pineapple and coconut starts with a boxed cake mix and has all the flavors of a fancy cocktail!
Servings: 12 servings
Calories: 504kcal
Ingredients
- 1 box white cake mix
- 1 3.4 ounce instant vanilla pudding mix
- 1 cup vegetable oil
- ¾ cup water
- 2 large room temperature eggs
- 1 teaspoon coconut extract
- 1 cup drained crushed pineapple
Glaze
- 2 cups confectioners sugar - divided
- 2 tablespoons reserved pineapple juice
- ½ cup cream of coconut
- ¼ sweetened shredded coconut
Instructions
- Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Set aside.
- In a large bowl, combine cake mix, pudding, oil, water, eggs, coconut extract and with a hand mixer, beat on low until well blended for 2 minutes.
- Add pineapple and blend on low until mixed. Pour batter into the prepared pan and bake for 45-50 minutes. Test with a toothpick inserted into the middle. It should come out clean when the cake is done.
- Cool cake in the pan for 15 minutes, then turn out on a wire rack.
- In a small bowl, mix together 1-cup of confectioners sugar and pineapple juice. Brush or drizzle over the cake. Cool cake completely on the counter or in the refrigerator.
- Once the cake is cooled, mix together the cream of coconut and remaining confectioners sugar. Drizzle over the cake and sprinkle with shredded coconut.
Nutrition
Calories: 504kcal | Carbohydrates: 73g | Protein: 3g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 369mg | Potassium: 59mg | Fiber: 1g | Sugar: 54g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg