Pina Colada Cake with Coconut Rum Sauce

It's summer, and you need a drink. Here is a light, easy, crowd-pleasing dessert with all the flavors from a piña colada, including a rich coconut rum sauce to pour over it.

For the cake:

  • 1 box white cake mix
  • 3 large eggs
  • 3/4 c pineapple juice
  • 3/4 c Coco Lopez cream of coconut
  • 1 c pineapple chunks or crushed pineapple
For the rum sauce:
  • 2 Tbs butter
  • 1 c Coco Lopez cream of coconut
  • 1 Tbs cornstarch
  • 2 Tbs rum
Preheat the oven to 350 degrees and grease a bundt pan (I use Pam for Baking since it includes flour, making it even more nonstick).

Put the cake mix, eggs, pineapple juice and cream of coconut in a large bowl and mix until fully blended and light, about 3 minutes on medium. Stir in the pineapple.  Pour the batter in the bundt pan and bake 50 to 55 minutes, until a knife inserted comes out clean.

Let cool in the pan, then invert onto a large plate. Dust with powdered sugar if desired.

In a small saucepan, start the butter and cream of coconut melting on medium-high. In a separate bowl, mix the rum and cornstarch together with a spoon, then add to the pan. Bring to a boil and simmer until it thickens, about 5 minutes.

Pour the rum sauce over individual slices, or poke holes in the top of the cake and spoon the rum sauce all over it.

Pina Colada Cake with Coconut Rum Sauce

Pina Colada Cake with Coconut Rum Sauce

Yield: 10
Author: Mallory
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

For the Cake:
  • 1 box white cake mix
  • 3 large eggs
  • 3/4 c pineapple juice
  • 3/4 c Coco Lopez cream of coconut
  • 1 c pineapple chunks or crushed pineapple
For the Rum Sauce:
  • 2 Tbs butter
  • 1 c Coco Lopez cream of coconut
  • 1 Tbs cornstarch
  • 2 Tbs rum

Instructions

  1. Preheat the oven to 350 degrees and grease a bundt pan (I use Pam for Baking since it includes flour, making it even more nonstick).
  2. Put the cake mix, eggs, pineapple juice and cream of coconut in a large bowl and mix until fully blended and light, about 3 minutes on medium. Stir in the pineapple. Pour the batter in the bundt pan and bake 50 to 55 minutes, until a knife inserted comes out clean.
  3. Let cool in the pan, then invert onto a large plate. Dust with powdered sugar if desired.
  4. In a small saucepan, start the butter and cream of coconut melting on medium-high. In a separate bowl, mix the rum and cornstarch together with a spoon, then add to the pan. Bring to a boil and simmer until it thickens, about 5 minutes.
  5. Pour the rum sauce over individual slices, or poke holes in the top of the cake and spoon the rum sauce all over it.