Grandma’s Coconut and Pineapple Bundt Cake
Hey there, baking enthusiasts! Grandma’s coconut and pineapple bundt cake is so yummy! Are you ready to take a trip down memory lane and indulge in some delicious homemade goodness? Well, get your aprons on because today we’re diving into Grandma’s famous coconut and pineapple bundt cake recipe.
This classic treat is sure to bring back all those warm and fuzzy feelings of family gatherings and mouth-watering desserts. So, grab your mixing bowls, and let’s get baking!
On our website, we love sharing stories about how family recipes come to be cherished favorites. One such recipe is Grandma’s coconut and pineapple dish. Passed down through generations, this delightful dessert has been a hit at family gatherings for years.
The combination of sweet tropical flavors and the nostalgia it brings make it a beloved treat for all ages. We invite you to join us in learning how to recreate this special recipe and create your family memories around the dinner table.
Whether you’re an experienced cook or just starting, our step-by-step instructions and helpful tips will ensure your success in making Grandma’s coconut and pineapple dish a new favorite in your household too.
For those who have been cooking for years, this dish offers a delightful twist on traditional flavors, while beginners will find the clear instructions and helpful tips to be a fantastic introduction to the world of cooking.
The combination of coconut and pineapple creates a harmonious and refreshing taste that is perfect for any occasion. With our guidance, you’ll be able to create a dish that not only tastes delicious but also carries the warmth and love of a family recipe. Get ready to impress your family and friends with this delightful creation!
Grandma’s Coconut and Pineapple Bundt Cake
Equipment
- 1 10 inch bundt pan
- 1 large bowl
- 3 wooden spoon or large serving spoon
- 1 hand mixer or beater
- toothpicks
- 1 wire rack
- 2 small bowl
- 2 measuring cup
- 1 pastry brush
Ingredients
- 1 pkg white cake mix
- ¼ cup rum
- 1 pkg instant coconut cream pudding mix
- ¾ cup water
- 2 large eggs
- 1 cup vegetable or canola oil
- 1 cup crushed pineapple (drained)
Glaze
- 2 cups confectioner's sugar (divided)
- 1 Tbsp rum
- ¼ cup shredded sweetened coconut
- ¼ cup cream of coconut
- 2 Tbsp unsweetened pineapple juice
Instructions
- Preheat the oven to 350°, and grease and flour your bundt pan
- In a large bowl, combine the cake mix, pudding mix, water, eggs, rum, and oil. Beat the mixture on low for about 30 seconds, then on medium for about 2 minutes. Now, stir in the pineapple, and transfer the batter to the prepared pan.
- Let this bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pan for 15 minutes, before transfering it to a wire rack.
- In one of the small bowls, mix one cup of the confectioner's sugar and pineapple juice. Then brush the mixture over the warm cake with a pastry brush. Now allow the cake to cook completely.
- In another bowl mix the remaining confectioner's sugar, rum, and cream of coconut. Then drizzle this over the cake. sprinkle with coconut.