Recipe For Cooking Pina Colada Pound Cake

Toaster Oven Cakes :: Cakes with Mixes

Pina Colada Pound cake

1 (18.25 oz.) box yellow cake mix
1 sm. box instant coconut pudding mix
1/2 C. water
4 eggs
1/4 C. oil
1 (6 oz.) can frozen pineapple juice, thawed
1/3 C. rum
1 1/2 C. sifted powderedsugar
2 Tbsp. toasted coconut

Grease and lightly flour a 10-in. tube pan.

Combine cake mix, pudding mix, water, oil, eggs and 1/3 C. juice concentrate in lrg. bowl. Combine ingredients with electric mixer on low speed. Beat on med. speed for 2 min. Pour into prepared cake pan. Bake at 350 degrees F for 45 to 50 min. or until cake tests done. Cool for 10 min. in pan on wire rack. Remove cake from pan. Place on wire rack over a tray.

Meanwhile, in a sm. saucepan, combine powderedsugar and juice concentrate; bring to boiling point. Remove from heat; cool slightly. Add rum. Prick holes in top of cake with fork tines. Spoon syrup slowly over top and sides of cake, allowing syrup to soak into cake. Sprinkle with toasted coconut. Cool cake thoroughly.