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RECIPE
16 INGREDIENTS16 STEPS1HR

Mini Piña Colada Bundt Cakes

5.0
4 Ratings
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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
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.
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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Piña Colada Cake Batter
1 tsp
Baking Powder
3/4 tsp
Baking Soda
1/2 tsp
1/2 cup
Unsalted Butter , room temperature
1/4 cup
Brown Sugar
2 Tbsp
Dark Rum
or 1 teaspoon Vanilla Extract
1 tsp
Coconut Extract
2
Large Eggs , room temperature
1 cup
Coconut Milk
1/2 cup
Finely Chopped Pineapples
drained and juice reserved for glaze
Pineapple Rum Glaze
4 cups
Powdered Confectioners Sugar
1 Tbsp
3 Tbsp
3 Tbsp
Fresh Pineapple Juice
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Nutrition Per Serving
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CALORIES
438
FAT
12.9 g
PROTEIN
3.7 g
CARBS
75.5 g

Author's Notes

These cakes get better as they sit in the fridge. The flavors just seep into the cakes and they get moist.

Directions

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Step 1
Preheat oven to 350 degrees F (175 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 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 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 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 Large 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 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 Pineapples (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 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 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 16
Serve right away or cover and place in the fridge until ready to eat. Store any leftovers covered in the refrigerator. Enjoy!

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Nutrition Per Serving
Calories
438
% Daily Value*
Fat
12.9 g
17%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
55.6 mg
19%
Carbohydrates
75.5 g
27%
Fiber
0.6 g
2%
Sugars
55.8 g
--
Protein
3.7 g
7%
Sodium
234.8 mg
10%
Vitamin D
--
--
Calcium
27.2 mg
2%
Iron
1.7 mg
9%
Potassium
73.5 mg
2%
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