PIñA COLADA POUND CAKES

Piña Colada Pound Cakes image

Coconut, rum extract and pineapple flavor pound cake with a taste of the tropics.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
3 eggs
1 can (14 oz) coconut milk (not cream of coconut)
2 teaspoons rum extract
1/2 cup flaked coconut
1 can (8 oz) crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar

Steps:

Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 21 g, TransFat 0 g