Piña Colada Bundt Cake |Cooking With Amanda

I have heard that there are places where fall actually begins in September.

Arkansas is not one of those places.

We are currently experiencing shorts and tank top weather. Still. STILLLLLL.

Sadly, this is quite normal. And instead of a typical cool down, what will happen is that we will get sporadic chilly days mixed in with the warm ones, slowly increasing until there is only the random hot day out of nowhere.

I can actually remember Thanksgivings where people were in shorts. But also Thanksgivings where it was freezing and had snowed just days before.

It's a mess, is what it is.

When I tell this to friends who live out of state, they're all, "Oh that's weird! So when do you box up all your summer wardrobe and put it away?" And I'm like, "Wait. THAT'S A THING??"

You have to understand. This is Arkansas. I have seen more than one person wear flip flops to Christmas Eve church service. So, no… boxing up our "summer wardrobe" is not a thing. Here in Arkansas, we do not even OWN "wardrobes". We just own "clothes" or "stuff to wear".

I honestly fear for the person who tries to box up a southern girl's flip flops. That's a great way to lose an eye. Particularly if they are bedazzled and have a platform sole.

So while it might seem strange to be sharing a piña colada Bundt cake in the thick of pumpkin ALLTHETHINGS, I assure you that it is not. Here in Arkansas, where the weather is still in the upper 80's and bare legs are EVERYWHERE (it's unavoidable. Lord, I just want to blanket my legs in some soothing leggings or sweatpants. Please let that happen soon), this piña colada Bundt cake fits right in.

The cake, moist and full of pineapple and coconut, is covered in coconut rum glaze and finished off with pineapple frosting. Just say yes. You won't regret it!!

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PiÃ±a Colada Bundt Cake Recipe

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Ingredients

For the Cake:

1 box pineapple supreme cake mix
1 3.4 ounce box coconut pudding mix, instant
1 8 ounce can crushed pineapple, with juice
2/3 cup sweetened shredded coconut
1/2 cup vegetable oil
1 cup sour cream
4 large eggs

For the Coconut Rum Glaze:

3 tablespoons warm water
2 tablespoons cream of coconut
1/2 teaspoon rum extract
1 1/2 cups powdered sugar

For the Pineapple Frosting:

1 stick salted butter, slightly softened
2 cups powdered sugar
1/4 cup pineapple juice

Directions

Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.
In the bowl of your mixer, beat cake mix, pudding mix, pineapple (with juice), coconut, vegetable oil, sour cream, and eggs on low speed for one minute. Scrape the sides of the bowl with a rubber spatula, then beat on medium speed for 3 minutes. Pour batter into prepared Bundt pan and spread evenly. Bake for 40-50 minutes or until a toothpick inserted in the center does not come out with raw batter.
Let cake cool in pan for 10 minutes before inverting onto wire rack to continue cooling. While cake cools, prepare glaze.
In a small bowl, whisk together warm water, cream of coconut, and rum extract. Add powdered sugar and whisk until smooth. Spoon evenly over the cake, spreading as needed. Let the glaze soak into the cake as it continues cooling.
To make the frosting, in the bowl of your mixer, beat butter and powdered sugar until smooth and combined. Add pineapple juice and beat on medium low until combined. Increase speed to high and beat for one minute. Frost cooled cake. Top with additional coconut, if desired. Refrigerate until ready to serve.