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Piña Colada Pound Cakes
Piña Colada Pound Cakes
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Tropical pound cake infused with coconut, rum extract, and pineapple flavors.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 2 teaspoons rum extract
  • 1/2 cup flaked coconut
  • 1 can (8 oz) crushed pineapple, drained, 3 tablespoons juice reserved
  • 3/4 cup powdered sugar
Instructions:
  • Preheat oven to 325°F. Grease only the bottoms of two 8x4-inch loaf pans with baking spray containing flour.
  • Combine cake mix, eggs, coconut milk, and rum extract in a large bowl. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Stir in coconut and pineapple, then pour the mixture into the pans.
  • Bake for 58 to 63 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then loosen the cakes by running a knife around the sides of the pans and transferring them to cooling racks. Let cool for an additional 50 minutes.
  • Combine powdered sugar and 3 tablespoons of reserved pineapple juice in a small bowl. Poke cakes all over with a toothpick. Drizzle cakes with sugar mixture. Slice each cake into 8 thick slices using a serrated knife. Store covered loosely.

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