Clarion County Recipe of the Day: Pina Colada Tube Cake
This delicious dessert has a unique blend of coconut, pineapple, and rum!
Pina Colada Tube Cake
1 – regular size package white cake mix
1 – 3.4 oz. package instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs, room temperature
1/4 cup rum
1 cup drained crushed pineapple
2 cups confectioners’ sugar, divided
2 tablespoons unsweetened pineapple juice
1/4 cup cream of coconut
1 tablespoon rum
1/4 cup sweetened shredded coconut
~Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
~In a large bowl, combine cake mix, pudding mix, oil, water, eggs, and rum; beat on low speed 30 seconds. Beat on medium for two minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45 to 50 minutes (or until a toothpick inserted in center comes out clean). Cool in pan 15 minutes before removing to a wire rack.
~In a small bowl, mix one cup confectioners’ sugar and pineapple juice; brush over warm cake. Cool cake completely.
~In another bowl, mix cream of coconut, rum, and remaining confectioners’ sugar; drizzle over cake. Sprinkle with coconut.
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