Pina Colada Pineapple Cakes
"A tropical delight transforming a cake and candy melts into a lush pineapple treat."
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
For the decoration
- 2 cups yellow candy melts
- 1⁄2 cup green candy melts
-
For the cake and frosting
- 1 standard box white cake mix
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 1⁄2 cup water
- 1⁄3 cup light rum
- 1⁄4 cup vegetable oil
- 4 large eggs
- 1 (8 ounce) can crushed pineapple
- 1 cup unsweetened dried shredded coconut
- 1 (8 ounce) container Cool Whip, thawed
- 2 -3 drops yellow food coloring
-
For the finishing touch
- 3 tablespoons semi-sweet chocolate chips, melted
directions
-
To make yellow pieces:
- Place the yellow candy melts into a medium, heatproof bowl.
- Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of yellow candy melts on top. Stir until the yellow candy melts have melted and are smooth. Remove from the heat.
- Drop a small dollop (about 1/4 to 1/8 tsp) of the melted candy melt onto a baking sheet lined with parchment paper. Using a small, offset spatula make a brushstroke motion over the dollop of candy melt to spread it out into a thin oval.
- Repeat this with all of the melted yellow candy melts – you may need to re-melt it in the bowl if it’s starting to set.
- Chill for 15-20 minutes until set.
-
To make green leaf crown top:
- Place the green candy melts into a small, heatproof bowl.
- Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of green candy melts on top. Stir until the green candy melts have melted and are smooth. Remove from the heat.
- Drop a small dollop of green candy melt onto a baking sheet lined with baking paper. Use a brushstroke motion (similar to before, but in a longer motion to make a longer stripe) to make one thin, long leaf. Repeat with dollops of candy melt close together, connecting them at the base, to make the green leaf crown.
- Repeat with the green candy melts to make a total of 6 crowns.
- Chill for 15-20 minutes until set.
-
To make pineapple cake:
- Preheat the oven to 350 degrees F. Grease two quarter-sheet pans (9 x 13 inches).
- In a large bowl, mix the white cake mix, half the vanilla pudding mix, all of the vegetable oil, the 4 eggs, the water and half of the rum.
- Drain the crushed pineapple but reserve the juice. Add half of the crushed pineapple to the cake batter along with all of the shredded coconut. Fold together to combine.
- Divide the cake batter evenly between the two prepared cake pans, spreading out into even layers. Bake for 15-20 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
- Let cool completely before assembly.
-
To make the frosting:
- In a large bowl combine the remaining crushed pineapple, remaining light rum, the reserved pineapple juice and remaining vanilla pudding mix, stirring until smooth and thickened.
- Fold in the thawed cool whip. Add the yellow food colouring and fold together to combine.
-
Assemble:
- Remove the cooled cake layers from the baking sheets. Use a 3-inch round cookie cutter to punch out 9 circles from each of the cake layers (so you have a total of eighteen 3-inch circles).
- Stack 3 cake circles on top of each other, sandwiching them together with 1 tbsp frosting between each layer. Repeat so you get six small 3-layer cakes.
- Use a serrated knife to carefully carve each small cake into a pineapple shape.
- Cover each small cake with frosting in an even layer.
- Cover with the chilled yellow candy melt ovals: start at the top of the cake, layering in rings going around the cake, allowing the candy melts to overlap slightly, until each cake is completely covered.
- Transfer the melted semisweet chocolate chips to a disposable piping bag. Snip off the very tip so you have a tiny opening. Pipe dots of dark chocolate randomly onto the yellow candy melts to represent the ‘eyes’ of the pineapple.
- Top each cake with one of the green candy melt crowns.
- Serve.
-
NOTE:
- Adding shredded coconut to your cakes will make it easier to trim into pineapple shapes – the coconut addition is not shown in the recipe video.
Questions & Replies
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I assume the 4 eggs go in the cake mix being they are not listed in the directions. Does seem like a lot of eggs.
Reviews
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Easier method (I think) -
Although it did take some time to make all the yellow tiles for the outside of the cakes, it was quite a meditative process which I enjoyed. The effect on the finished cakes was great and everyone thought they looked amazing. The cake was really moist and had a great fruity flavor to it. I could see re-making this as one huge layer cake pineapple, too! -
I think I will try this in my mini Bundt pans. I don;t care about the candy outside ( too sweet & too much work) but love the ideas of a pina colada flavored cake. Pineapple, coconut, rum, oh my. Seems this would be much easier, as well.
Tweaks
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I haven't made this yet, but when I do I will be baking cupcakes instead of a sheet pan. Slice off the top, invert a cupcake onto another (with frosting as glue). This will give the right shape without all of the fussy cutting and shaping. Just my opinion, of course.
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Will try for my Book Club.
RECIPE SUBMITTED BY
Food.com
United States
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