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SideChef
Recipes
Mini Piña Colada Bundt Cakes
Recipe

16 INGREDIENTS • 16 STEPS • 1HR

Mini Piña Colada Bundt Cakes

5
4 ratings
These piña colada cakes can be made into cupcakes if you’d prefer. They’re the perfect treat any day of the week. If you’re skeptical about baking with alcohol, feel free to swap out the rum for smaller amounts of vanilla or coconut extract.
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Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
These piña colada cakes can be made into cupcakes if you’d prefer. They’re the perfect treat any day of the week. If you’re skeptical about baking with alcohol, feel free to swap out the rum for smaller amounts of vanilla or coconut extract.
1HR
Total Time
$0.80
Cost Per Serving
Ingredients
Servings
12
US / Metric
Piña Colada Cake Batter
Baking Powder
1 tsp
Baking Powder
Baking Soda
3/4 tsp
Baking Soda
Salt
1/2 tsp
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
Brown Sugar
1/4 cup
Brown Sugar
Dark Rum
2 Tbsp
Dark Rum
or 1 teaspoon Vanilla Extract
Coconut Extract
1 tsp
Coconut Extract
Coconut Milk
1 cup
Coconut Milk
Pineapple
1/2 cup
Finely Chopped Pineapple
drained and juice reserved for glaze
Pineapple Rum Glaze
Powdered Confectioners Sugar
4 cups
Powdered Confectioners Sugar
Rum
1 Tbsp
Milk
3 Tbsp
Fresh Pineapple Juice
3 Tbsp
Fresh Pineapple Juice
Nutrition Per Serving
VIEW ALL
Calories
445
Fat
12.9 g
Protein
3.9 g
Carbs
76.7 g
Add to plan
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Mini Piña Colada Bundt Cakes
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author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

Author's Notes

These cakes get better as they sit in the fridge. The flavors just seep into the cakes and they get moist.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Prepare the Pineapple. To do this, cut off both ends of the pineapple so that it stands upright. Grab your knife, starting at the top, cut the peel away in one swift downward motion.
step 2 Prepare the Pineapple. To do this, cut off both ends of the pineapple so that it stands upright. Grab your knife, starting at the top, cut the peel away in one swift downward motion.
step 3
Turn the pineapple and continue cutting the rind away in strips. Cut away any brown eyes or sharp brown needles. Quarter the pineapple. Cut the core away at an angle, and finely chop the pineapple.
step 3 Turn the pineapple and continue cutting the rind away in strips. Cut away any brown eyes or sharp brown needles. Quarter the pineapple. Cut the core away at an angle, and finely chop the pineapple.
step 4
Grease and flour a mini bundt pan, or if you have two then grease two. It’ll just save you from having to bake the cakes in two batches. Or you can also make cupcakes instead and line a cupcake pan with liners.
step 4 Grease and flour a mini bundt pan, or if you have two then grease two. It’ll just save you from having to bake the cakes in two batches. Or you can also make cupcakes instead and line a cupcake pan with liners.
step 5
Sift together the All-Purpose Flour (2 cups), Baking Powder (1 tsp), Baking Soda (3/4 tsp), and Salt (1/2 tsp) into a bowl.
step 6
In the bowl of a mixer fitted with the paddle attachment, add the Unsalted Butter (1/2 cup). Whip for 3 minutes.
step 6 In the bowl of a mixer fitted with the paddle attachment, add the Unsalted Butter (1/2 cup). Whip for 3 minutes.
step 7
Beat in the Brown Sugar (1/4 cup) and Granulated Sugar (3/4 cup). Cream together on medium-high for about 5 minutes, or until mixture is fluffy. Add the Farmhouse Eggs® Large Brown Eggs (2) one at a time, mixing well after each addition.
step 7 Beat in the Brown Sugar (1/4 cup) and Granulated Sugar (3/4 cup). Cream together on medium-high for about 5 minutes, or until mixture is fluffy. Add the Farmhouse Eggs® Large Brown Eggs (2) one at a time, mixing well after each addition.
step 8
Scrape down the sides and bottom of the bowl frequently throughout mixing. Add the Dark Rum (2 Tbsp) (or vanilla) and Coconut Extract (1 tsp) (if using), and mix once more. Add the Coconut Milk (1 cup) and mix again.
step 8 Scrape down the sides and bottom of the bowl frequently throughout mixing. Add the Dark Rum (2 Tbsp) (or vanilla) and Coconut Extract (1 tsp) (if using), and mix once more. Add the Coconut Milk (1 cup) and mix again.
step 9
Add the dry ingredients in two batches, mixing just until incorporated after each addition. You want to be careful not to over-mix the cake batter at this point as it can become tough and dry.
step 9 Add the dry ingredients in two batches, mixing just until incorporated after each addition. You want to be careful not to over-mix the cake batter at this point as it can become tough and dry.
step 10
Fold in the Pineapple (1/2 cup). Using a medium ice cream scoop, scoop out the batter into the prepared mini bundt pan. Rap the pan on the counter a few times to release any air bubbles lodged in the batter.
step 10 Fold in the Pineapple (1/2 cup). Using a medium ice cream scoop, scoop out the batter into the prepared mini bundt pan. Rap the pan on the counter a few times to release any air bubbles lodged in the batter.
step 11
Bake for about 20-25 minutes or until golden brown. Rotate the pan halfway through baking to ensure even browning and cooking. You’ll know the cakes are done when a toothpick, inserted in the middle, comes out clean.
step 11 Bake for about 20-25 minutes or until golden brown. Rotate the pan halfway through baking to ensure even browning and cooking. You’ll know the cakes are done when a toothpick, inserted in the middle, comes out clean.
step 12
Once baked, remove the pan from the oven and allow to cool on a rack for about 20 minutes. Run a knife along the edges of each cake to loosen it. Invert the pan onto a tray or cooling rack; the bundt cakes should come right out.
step 12 Once baked, remove the pan from the oven and allow to cool on a rack for about 20 minutes. Run a knife along the edges of each cake to loosen it. Invert the pan onto a tray or cooling rack; the bundt cakes should come right out.
step 13
Clean the pan and repeat with the remaining batter, making sure to grease and flour again as well. Allow the cakes to cool completely before glazing.
step 13 Clean the pan and repeat with the remaining batter, making sure to grease and flour again as well. Allow the cakes to cool completely before glazing.
step 14
To make the glaze, mix the Powdered Confectioners Sugar (4 cups), Rum (1 Tbsp), and whole Milk (3 Tbsp) in a bowl. As you whisk, stream in the Fresh Pineapple Juice (3 Tbsp), a tablespoon at a time. Whisk until the glaze is thick, but still pourable.
step 14 To make the glaze, mix the Powdered Confectioners Sugar (4 cups), Rum (1 Tbsp), and whole Milk (3 Tbsp) in a bowl. As you whisk, stream in the Fresh Pineapple Juice (3 Tbsp), a tablespoon at a time. Whisk until the glaze is thick, but still pourable.
step 15
Spoon the glaze over each bundt cake, allowing it to drip down onto the sides.
step 15 Spoon the glaze over each bundt cake, allowing it to drip down onto the sides.
step 16
Serve right away or cover and place in the fridge until ready to eat. Store any leftovers covered in the refrigerator. Enjoy!
step 16 Serve right away or cover and place in the fridge until ready to eat. Store any leftovers covered in the refrigerator. Enjoy!
Tags
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Breakfast
American
Brunch
Caribbean
Shellfish-Free
Father's Day
Vegetarian
Dessert
Mother's Day
Summer
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