Friday, September 30, 2011

Pina Colada Cake

My sister asked me to make a dessert for my brother-in-law's birthday yesterday and I was at a loss on what to make.  So I opened up the pantry doors and the first thing I saw was a can of pineapple.  Then I saw a can of coconut milk and I got an idea-- Pina Colada Cake!  I had no idea what I was going to do or how it was going to turn out.  Yes, I was setting out to make another cake experiment!   I was a little nervous. I think more than the last cake experiment because I had to serve this at a party.  The good thing is everyone knows I take pictures for this blog; so I had to do take my "glamor photos" and I got to taste a slice in advance. I really liked it, but would my family like it as well? (insert impending doom music here"Dunt, Dunt Dah, Duuuuunt")

1 box of yellow cake mix ( I used Pillsbury brand that has pudding in it)
3 eggs
1 (15oz) can of diced pineapple with  juice (see note)
1/3 cup apple sauce (substitution for the oil used in box mix)
1 cup of coconut milk (unsweetened)
some maraschino cherries (optional)

Notes:  You will use the juice from the canned pineapple to replace the water that the cake box instructions require. I got a little over 2/3 of a cup of pineapple juice from the can so I used water to make up the difference and equal 1 cup of liquid.  The pineapple juice is an important component in making the "Pina" part of this cake..

Prepare your cake batter by mixing your cake mix with the pineapple juice, apple sauce, 3 eggs.  Take your maraschino cherries and lay them along your cake pan in a pattern because this will become the top of your cake.   Then place your drained pineapple bits on top of the cherries.  If you have very large chunks you may need to break them a part.  Now spray the sides of the pan well with cooking spray so the cake won't stick. Next sprinkle about 1-2 Tbs of brown sugar over the pineapple (picture not shown). 

Pour your prepared cake batter into the pan over the brown sugar and pineapple.

Bake according to box instructions for your pan size. I baked this bundt cake at 350 degrees for 30-40 minutes.
Next poke some small holes into your cake with a fork (wooden skewer, chopstick or the back of a wooden spoon.  You want to do this gently because you want the cake to stay intact.  The holes are where the coconut milk will seep into the cake.  Pour your one cup of coconut milk very slowly over the entire cake.

Allow the cake to absorb all the coconut milk and put it it the fridge to chill for 1-2 hours.

Invert your cake over to a large plate. Now you can slice and enjoy.

Okay so did my family like, it?  Yes! They sure did.  Here's to another successful cake experiment.  Hooray!

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