Tropical Bundt Cake With Pineapple Coconut Topping
This great tasting Bundt cake is made with a cake mix and the tropical flavors of pineapple, coconut, and a refreshing pina colada.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 1white cake mix (approx. 18 ounces)
- 1package instant pudding mix (coconut cream)
- 1can/12-ounces Pina Colada Mix (Coco Lopez)
- ⅓cup vegetable oil
- 4large eggs
- Topping:
- ¾cup sugar (granulated)
- 2tablespoons flour (all-purpose)
- 4tablespoons butter
- 1can/8-ounces canned pineapple (crushed, undrained)
- 1large egg (beaten)
- 1cup sweetened coconut (flaked)
Instructions
Step 1
Heat oven to 325 F.Step 2
Generously grease and flour a 12-cup Bundt cake pan or spray with a baking spray with flour.Step 3
In a large mixing bowl with an electric mixer, combine the cake mix with pudding mix, pina colada mixture, vegetable oil, and the 4 eggs. Beat on low speed until well blended. Scrape bowl and turn mixer to high speed; beat for 2 minutes longer. Spoon the batter into prepared Bundt cake pan.Step 4
Bake in the preheated oven for 45 to 50 minutes, or until the cake bounces back when touched lightly with a finger.Step 5
In a medium saucepan, combine the granulated sugar and flour; stir in the crushed pineapple, butter, and beaten egg. Put the pan over medium heat and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the coconut.Step 6
Spoon the pineapple mixture over the top of the cake, letting some of the topping drip down the sides of the cake.Step 7
Refrigerate leftover cake.