Piña Colada Cake: Buttery Yellow Bakery Style Cake

Do you like piña coladas?? Or getting caught in the rain??  Remember that old tune??

Well... Here's a fun twist on a traditional yellow cake... a Piña Colada Cake!!  All the flavors of pineapple, coconut and yes,...rum...it's an optional ingredient.  I opted in, for my version.

I can remember my mom making a rum bundt cake ... it was so delicious... and I wanted to recreated that deliciousness, but with the piña colada flavors.  A simple coconut syrup helps to recreate that tropical feeling of a frosty drink, but in the form of this cake.

Even without all the vacation vibes, this yellow buttery cake cannot be beat... She's a first-place winning yellow cake and her secret ingredient?



It's pineapple juice!... Even if I'm making a standard yellow birthday cake, the pineapple juice adds a subtle sweetness and light flavor that is barely detectable... 
my children asked... "What's in this cake that makes it so good??"

it's love... it is baked with love, and a small can of pineapple juice.

I hope you'll love it too!!

Just below the recipe, you'll find my favorite baking pans and some of my favorite baking essentials.

As, always thanks for reading Blue Ribbon Kitchen, I'm so happy that you do.

Join us on Saturday morning...we will be making a Lemon Meringue Pie on Facebook Live!!
She's a first-place winner too... and a beautiful springtime dessert.

Cheers!!

Yellow Bakery Cake

Karri Perry, Blue Ribbon Kitchen

Yellow Cake

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

3 eggs

2 cups granulated sugar

2 teaspoon vanilla extract

1 cup milk (2% or whole)

4 tablespoons butter

***

3/4 cup pineapple juice (6 fluid ounces-1 small can)

1/4 cup vegetable oil

Preheat oven 350 degrees. Place rack in middle position.

Spray with non-stick spray and line cake pans with parchment paper.

Measure the flour, salt, baking powder, set aside.

In a microwave safe large glass measuring cup or bowl, add milk, butter, heat until warmed and butter melts. Add the pineapple juice and oil, give a quick stir and set aside.

Mix together the sugar and eggs, beating on medium 3-4 minutes until mixture is light yellow, glossy and airy.

Add the flour mixture to the egg/sugar mixture, mix well, and be sure to scrape the sides of the bowl. Add 1/2 of the warmed liquid mixture, mix until combined and scrape the sides of bowl and add the remaining liquid. Batter will be thin, do not be alarmed.

Pour batter evenly into two parchment lined and greased 8

or 9-inch cake pans. (Or use a greased and parchment lined 9x13 baking dish to serve a crowd easily)

Bake cakes on middle rack of oven, 28-30 minutes or until cake is set and very lightly browned around edges and a toothpick comes out cleanly.

Bake 9x13 cake 35-37 minutes or until cake is set and very lightly browned and a toothpick comes out cleanly.

After 3 minutes, run a paring knife around edges to loosen any sticky cake from the sides. Turn the cake out onto a cooling rack, removing parchment paper. Allow cake to cool completely before frosting.

For Cupcakes: Bake in foil cupcake liners (especially if using the simple syrup)  Bake on the middle rack of a preheated 350 degree oven for 18-21 minutes or until cupcakes are set in the middle and a toothpick comes out cleanly.  Be sure to fill cupcake liners equally and only fill 1/2 way to 3/4 way full to keep the cupcakes uniform in size.  

Optional: Add the pineapple filling the the center of each cupcake, use an apple corer to create a small hollow in the center of each cupcake.

Simple Syrup:

1 1/2 cups water

3/4 cup sugar

1 cup sweetened coconut flakes 

Optional: 2-3 Tablespoons dark rum and 1-2 tablespoon Malibu rum

Directions: On stove top over medium heat, in a saucepan add the water and sugar and bring to a boil.  Add the coconut, cook for 2 minutes and then turn off heat and let sit for 40 minutes to cool.  Drain the coconut from the liquid, reserving the liquid.  Add the optional dark rum and Malibu if using.  Coconut simple syrup can be stored in an airtight container for 3 days in the refrigerator.  Warm gently before using if refrigerated.

Pineapple Filling:

8 ounces (not drained) crushed pineapple

1/4 cup light brown sugar

1 Tablespoon arrowroot  or cornstarch

Optional: 1 Tablespoon dark rum

Directions: In a small saucepan, add the crushed pineapple with juice, the brown sugar and the thickener-either arrowroot or the cornstarch.  Mix well and then turn heat on medium.  Cook until pineapple becomes thickened, much like a jam.  Let cool in the pan, add optional rum if using and stir.

Quick Butter Cream Frosting:

2 sticks of unsalted butter softened to room temperature

1-2 Tablespoons heavy whipping cream
1 tsp salt

16 ounces (1 pound) confectioner’s sugar

1 teaspoon vanilla or coconut extract (you can add 1 teaspoon of both extracts if you're feeling adventurous)

Optional: Add 1-2 Tablespoons Coco Cream of Coconut

Directions: Beat butter on medium until thick and fluffy for 3 minutes.  Add the vanilla, salt, and half of the confectioner's sugar.  Beat until combined (2 minutes)  Add the second half of the confectioner's sugar and add the whipping cream and optional cream of coconut (if using).  Whip until light and spreadable.  Thin with more cream if needed.  Add a few tablespoons more of confectioner's sugar is you prefer a thicker frosting for piping.

Once cakes have cooled, brush cakes gently with the simple syrup.  Give each cake round a generous brushing with the syrup, (however, don't feel that you need to use all of the syrup, discard extra syrup or reserve for another use) 
For a stacked cake, place a yellow cake round on a platter.  Top bottom cake layer evenly with cooled pineapple filling, add the second cake round on top.  Frost cake with the vanilla buttercream frosting.  Garnish with fresh pineapple chunks, drained and patted-dry maraschino cherries, and tropical drink umbrellas.

Optional: For the sides and top of cake, consider dusting with sweetened flaked coconut or toasted coconut.

Favorites:
My favorite cake pans from Nordic Ware:  Set of 2

Parchment Rounds:

My KitchenAid stand mixer