Pineapple and coconut add a fun summer twist to any dessert. Make this Pina Colada Bundt Cake for those picnics or barbecues that you are going to this summer and watch everyone smile as they grab a slice.
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Recently our youngest son received a note in the mail. This wasn’t just any note though. It was from a little girl from church telling him how much she liked him. He was so embarrassed by it that he tore it up and flushed it down the drain.
I guess that’s one way to keep his older brother from reading it and teasing him mercilessly.
My husband was able to get him to spill the beans about the flushed letter though. We talked to him about making sure he is being kind and not hurting her feelings. His plan was to avoid her or just to tell her he already liked someone at school. I am so not ready for this with my baby! Someone pass me a big plate of cake to drown my “getting old sorrows” in!
Let’s talk about something other than my kids growing up and getting love letters in the mail.
How about that cake? Cake always makes me happy…especially cake baked in a bundt pan. I don’t know what it is about that shape, but it always makes me smile. Over the years I have made bundt cakes with salted caramel, sprinkles, apples, and bananas…I don’t see an end to these fun cakes!
But lately I have been kind of loving the coconut and pineapple combo of a pina colada. Did you see the Pina Colada Cake Trifle from last week? I couldn’t stop thinking about how good it was, so when I had to make a dessert for a dinner at church this past weekend, I knew just what flavor to make it.
Now I know there are some of you that love baking from scratch. Now don’t get me wrong, I love baking this way too, but I also love using a cake mix. There is nothing wrong with jazzing up a cake mix to give you a bakery style cake, right?
My feelings on the matter is that someone took the time to calculate all those ingredient measurements into a box, so I’m going to go ahead and use them. It saves me a little bit of time in the kitchen…which translates into baking a cake faster for my mouth! You do what you feel is best for you though!
For now I’m going to continue to go the semi-homemade route. Giving pre-made ingredients that homemade with flair pizzaz is how I like to roll!
A can of crushed pineapple, some coconut, and rum extract are just a few of the extras that go into this fun summer cake.
But honestly, what really makes this cake is how it is presented. The sprinkle of toasted coconut on top with a swirl of frosting and cherries gives it that fresh from the bakery look. I love using a decorating bag and decorating tip 18 to add those frosting swirls. Then just plop a cherry on top to finish it off…just make sure to pat it dry first or you will have red drips coming down the side of the cake. That’s no bueno!
Now cut yourself a big slice of Pina Colada Bundt Cake and be transported to the tropics with every bite. At least in your vacation fantasyland you can forget about your kids getting older and getting love letters…
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