Table of Contents
Pina Colada Pound Cake is full of pineapple flavor and topped with a coconut glaze. Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted. In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
In a small bowl, mix together flour, baking soda, baking powder and kosher salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple. STEP 3. Bake Pour the cake batter into a well greased and floured bundt pan (or use my homemade cake release recipe ).
To toast the coconut for your Piña Colada Cake, heat oven to 350°F. Bake in an ungreased pan for 5 to 7 minutes, stirring occasionally, until golden brown. Don’t have rum extract? Substitute with coconut extract instead in our Piña Colada Cake recipe.
In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan (s). Bake as directed on box. For rounds, cool 10 minutes.
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