Nothing screams summer more than barbeques on the back deck, ice cold pina coladas, and enough time to spontaneously whip up a cake just for-the-heck-of-it. The other day, my sister decided to make a nice family dinner to be enjoyed in the warm sunshine, and since I had some time, I decided to make this recipe for Pina Colada Cake from Glorious Treats. The cake was absolutely delicious. It was moist, superbly tropical, and incredibly easy to make.
I followed the original recipe fairly closely, making only a few minor adjustments. I’m a strong supporter of butter in baked goods, so I swapped the vegetable oil in the original recipe for the same amount of melted butter instead. I also divided the batter between two 9″ pans (instead of three 6″ pans), and used coconut rum in the cream cheese frosting instead of dark rum. The result was the perfect cake for a warm summer evening!
I hope you’re all enjoying the sunshine as much as I am. Cheers to many more summer nights (and cold drinks to go along with them)!