Name: Pina Colada Tube Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 package white cake mix (regular size); 1 package (3.4 ounces) 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; GLAZE:; 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

We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. &mdash;Debra Keil, Owasso, Oklahoma 

Pina Colada Tube Cake

white cake mix (regular size)

(3.4 ounces) instant coconut cream pudding mix

canola oil

water

eggs, room temperature

pineapple

GLAZE:

confectioners' sugar, divided

pineapple juice

cream of coconut

coconut

Delicious cake with a few tweaks: 1) Instead of 1 cup of canola oil, I used 1/3 cup per the instructions on the Duncan Hines cake mix box; 2) Used 3 whole eggs instead of 2; 3) Substituted 3/4 cup unsweetened pineapple juice and 1/4 cup rum for the 1 cup of water; and 4) Since cream of coconut instant pudding is hard to find lately, I used 1 small box of vanilla pudding plus 1 teaspoon of coconut extract. The cake rose beautifully and didn't fall when I took it out of the oven. And it sliced nicely without crumbling. For a little extra color, I'd toast the sweetened shredded coconut before sprinkling it on top of the cake if I were to make this recipe again.

<p>I have been making this cake for years and get so many compliments! As another lady pointed out the coconut pudding is hard to find so I add maybe 3 tablespoons of coco Lopez or Coco Real and sprinkle some coconut flakes into the mix.  I also substitute vanilla or cheesecake instant pudding. They both work out well. Thank you so much for this recipe. It is fun to see people’s faces light up when they talk about this cake. </p>

I've made this cake several times, following the recipe as is. I'm not sure how well it keeps as it always disappears before I can find out. It's a favorite and has always turned out for me.

<p>Made this cake for Easter and the whole family LOVED it!!  It came out perfect and was amazingly moist.  Although It turned out perfect, the next time I make this wonderful cake (and there will definitely be a next time) I will try adding less oil only because 1 cup seems like soooo much and the cake mix directions only calls for 1/2 cup.  Thank you for sharing this great cake recipe!  </p>

I made this cake with one substitution.....  I replaced the water with the pineapple juice I had drained off from the canned pineapple.  I was just shy of the 3/4 mark so I added a little water to it.  The cake came out perfectly!  Not one speck was left!!  To combat the crumbling, I refrigerated the cake for several hours, and then cut it into slices with a very sharp knife.   Perfect slices!  :-)

This cake was delicious.  My guests loved it, as did my family.  For those that said it falls apart when slicing, I would suggest draining the pineapple really really good.  You need to do more than just dump it in a strainer.  Push and keep pushing  the pineapple against the strainer with a large serving spoon.   Let sit and then do it  again.  The pineapple needs to be almost completely dry.  Sometimes I even squeeze it in my hand.

This cake is absolutely DIVINE. I used 3 teaspoons of rum extract in the cake because the first time I baked this, the flavor from rum was barely noticeable. Rum extract REALLY brings out the flavor. I also used the rum extract in the glaze. You may notice that the cake falls after you take it out of the oven - I think this is because it is so dense from the box cake and pudding mixes. Don't worry! No one cares when they eat it!!

****1/2 Stars.  Tasted Good.  I was wondering if they used dark Rum?  I used Bacardi White.  Could not find the brand of Cream of Coconut but local liquor store had COCO REAL.    Had some problem with getting crushed pineapple disbursed evenly.  Otherwise a beautiful cake.

The cake taste great. I have baked this cake 3 times.  I always take it out of oven when toothpick comes out clean.  I also drain pineapple very well.  When it is time To remove from pan, the cake always falls to half the height it was when removed from oven.  What is the problem?

This cake is easy to make.  I added a little more coconut to the top of the cake.  Other than that, it was made according to recipe.  This cake is so yummy!  The amount of rum is just right.  I was asked for the recipe and received lots of compliments!

Whole family loved it and especially raved about how moist it was.

Mine came out as a crumbly mess, not sure what I did wrong, any ideas? The glazed are yummy.

We LOVE this cake!! It is moist and delicious.  The only problem I have is that it crumbles when I cut it -- but, not because it is dry -- maybe because of the pineapple?  Does anyone else have this problem?

Made this cake for Easter and it was a big success with my family.

This is the most moist and delicious cake I have ever made. I made it for a Christmas get together with friends  and it was a huge hit. I will definitely make this again.

Pina Colada Tube Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 12

Author : Taste of Home

Ingredients

Instructions

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