PINA COLADA DUMP CAKE
I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE COCONUT RUM CAKE
I went to make my traditional rum cake the other night and was out of regular rum, so I improvised with this. It came out really good. My husband said it tasted like summer.
Provided by Jaime Burris
Categories Dessert
Time 1h17m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flower a bunt pan.
- Preheat over to 350°F.
- Mix together cake mix, 1/3 cup of coconut run, eggs, oil, water, vanilla pudding and drained crushed pineapple in mixer on med speed until smooth. 4. bake for one hour or until cooked through. 5. Glaze:. 6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 2 minutes or until it boils and all the sugar is dissolved.
- Leave the cake in the bunt pan.
- While it is still hot, poke several holes around the cake and pour glaze over all the holes and the whole cake.
- Let cook completely before you remove.
- Looks very pretty garnished with strawberries, pineapple rings and other fresh fruit.
Nutrition Facts : Calories 694.2, Fat 30.6, SaturatedFat 10.4, Cholesterol 137.5, Sodium 842.6, Carbohydrate 89.6, Fiber 0.9, Sugar 66.8, Protein 6.2
PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE
This sheet cake is good cut into squares or bars. It doesn't rise much but that's not important here. It's the taste that counts.
Provided by superbuna
Categories Dessert
Time 50m
Yield 20 pieces
Number Of Ingredients 12
Steps:
- Cream butter with sugar.
- Blend in eggs. Beat well.
- Add flour, sifted with salt and baking soda.
- Fold in pineapple, nuts, and coconut.
- Spread on greased 10" x 15" x 1" baking pan.
- Bake at 350 degrees F. for 25 to 30 minutes.
- Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
- Quickly spread over entire cake.
- When glaze is dry, drizzle the melted chocolate chips over the cake.
Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 5.4, Cholesterol 54.5, Sodium 196.2, Carbohydrate 39.7, Fiber 1.1, Sugar 31.2, Protein 3.1
PINEAPPLE COCONUT CAKE
This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.
COCONUT, PINEAPPLE, RUM CAKE
Sweet tooth and Pina Colada lovers this is for YOU!!!!! Optional for the winter parties! You can bake this in 2 medium metal bowls, (using foil to keep stable while baking) to form a snow ball when put together. You just need to slice a piece off the bottom (round part) so it can sit stable and frost with cream top with other half and frost with rest. Cover with coconut flakes.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 15x10 inch pan.
- Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
- Pour into prepared pan and bake for 30 minutes.
- Meanwhile prepare cream filling and topping.
- Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
- Fold in whipped topping.
- Cool and remove from pan.
- Slice into 3 10x5 pieces.
- Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
- I pressed the coconut into the cream to shape like a pineapple.
- Chill well or you can freeze.
- Garnish with pineapple leaves and some pineapples.
TROPICAL PINEAPPLE COCONUT RUM CAKE
A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not...
Provided by Jeanne Pence
Categories Other Desserts
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
- 2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
- 3. Pour batter into prepared pan.
- 4. Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
- 5. RUM GLAZE: Melt butter in a saucepan.
- 6. Stir in water and sugar. Boil 5 minutes stirring constantly.
- 7. Add pineapple and boil 1 more minute while stirring.
- 8. Remove from heat and add rum; set aside and cool 10 minutes.
- 9. Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!
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