Recipes Made with Cake Mixes
Glazed Pina Colada Liqueur Cake
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1 (3 1/2 ounce) box instant vanilla pudding mix
- 3/4 cup vegetable oil
- 3/4 cup pina colada liqueur
- 4 eggs
Syrup Topping
- 1/2 cup pina colada liqueur
- 1/2 cup cream of coconut
- 1/2 cup pineapple juice
Instructions
- Cake: Combine cake mix, pudding mix, oil, liqueur and eggs in large mixing bowl. Beat for 4 minutes.
- Pour into lightly greased 10-inch fluted tube pan.
- Bake at 325 degrees F for 1 hour and 10 minutes or until cake springs back when touched.
- Cool cake in pan on rack 10 minutes.
- Remove cake from pan. With a large 2-tine fork, pierce several holes over surface of cake.
- Pour hot Syrup Topping over hot cake. Cool thoroughly before serving.
- Syrup Topping: Combine liqueur, cream of coconut and pineapple juice in
small saucepan. Cook and stir over medium heat until mixture comes to a boil. Simmer for 5 minutes.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.