Pina Colada Bundt Cake
This post was actually created back in 2009, but I'm revisiting it in 2020. I'm updating the blog, and it's interesting to come across old entries. In this case, the original post was as follows:
"This was my first foray into the world of boozy baking, combining my bartending skills with my love of baking. The result was amazing, and a huge hit whenever I serve it!"
Well... that was short and sweet! Completely accurate, too - I've been making this cake for about 20 years now. It was my first original "spirited baking" recipe, a spin off on a basic rum cake I'd been making before then.
This is a cake that has been my go-to on many occasions - BBQs, potlucks, showers, and just for the hell of it. It's been used to help celebrate, and used to lift someone's mood after... well, the opposite of celebration. It's bright, fruity, flavourful, and full of rum - deceptively full, to be honest.
Please note: while many people think that the alcohol cooks off in rum cakes, that's really not the case. So, please serve this responsibly!
This recipe first appeared in my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out! Also, if you're into making all kinds of fun cakes, you should check out my second cookbook, "Evil Cake Overlord". It's available here on my site, as well as on Amazon, and through most major booksellers!
|Interested in making wickedly delcious cakes? You'll LOVE my second cookbook, Evil Cake Overlord! We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.
|Interested in boozy culinary experiments? You'll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.