This Bundt cake is made with a cake mix and flavored with coconut pudding mix and pina colada mix. The coconut and pineapple frosting is the perfect topping for the cake. The pineapple, coconut, and pina colada flavors will make you feel like you're in the Caribbean.
The cake is moist and delicious, and the flavor is out of this world. If you love pineapple and coconut, you will love this cake.
- 1 white cake mix (approx. 18 ounces)
- 1 package instant pudding mix (coconut cream)
- 1 can/12-ounces Pina Colada Mix (Coco Lopez)
- 1/3 cup vegetable oil
- 4 large eggs
- 3/4 cup sugar (granulated)
- 2 tablespoons flour (all-purpose)
- 4 tablespoons butter
- 1 can/8-ounces canned pineapple (crushed, undrained)
- 1 large egg (beaten)
- 1 cup sweetened coconut (flaked)
Heat oven to 325 F.
Generously grease and flour a 12-cup Bundt cake pan or spray with a baking spray with flour.
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.
Bake in the preheated oven for 45 to 50 minutes, or until the cake bounces back when touched lightly with a finger.
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.
Spoon the pineapple mixture over the top of the cake, letting some of the topping drip down the sides of the cake.
Refrigerate leftover cake.