PINA COLADA CHEESE CUSTARD CAKE

1
Patricia Harmon

By
@patcook1

This original recipe won me $1000 in an online recipe contest.

Rating:

★★★★★ 1 vote

Comments:
Serves:
14-16
Prep:
20 Min
Cook:
1 Hr 30 Min

Ingredients

Add to Grocery List

  • ·
    no stick cooking spray, divided
  • 3/4 c
    caramel flavored ice cream topping, at room temperature
  • 1 Tbsp
    spiced rum
  • 1 box
    moist deluxe supreme pineapple cake mix
  • 1 1/3 c
    pineapple juice
  • 1/3 c
    canola oil
  • 6 large
    eggs, at room temperature, divided
  • 1 pkg
    8 oz. cream cheese, at room temperature, cut into cubes
  • 1/2 c
    canned cream of coconut
  • 1 can(s)
    14 oz. can sweetened condensed milk
  • 1/2 c
    evaporated milk
  • 1/4 c
    sweetened flaked coconut, toasted
  • 8
    canned pineapple chunks
  • 8
    maraschino cherries, rinsed and drained

How to Make PINA COLADA CHEESE CUSTARD CAKE

Step-by-Step

  1. Heat oven to 350º F. Spray a 12-cup bundt pan thoroughly with no stick cooking spray.
  2. In a small bowl, place caramel topping. Stir in rum and pour topping mixture into prepared bundt pan
  3. Place cake mix, pineapple juice, canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
  4. To make the custard, place softened cream cheese cubes and cream of coconut into a food processor bowl fitted with a metal blade; process for about 1 minute. Add condensed and evaporated milks into a food processor bowl and process until smooth, pulsing at first so it doesn't splatter..
  5. Add remaining 3 eggs, one at a time, and and just process until smooth. Spoon cream cheese mixture over top of cake batter.
  6. Spray a sheet of heavy duty aluminum foil with no stick cooking spray and cover the pan TIGHTLY with the foil - important! (or use non-stick foil)
  7. Place the covered bundt pan into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around bundt pan about half way up the bundt pan for a bain marie.
  8. Bake in 350º oven for 1 1/2 hours. Remove bundt cake from pan of water and allow to cool for 10 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature.
  9. To garnish, sprinkle toasted coconut over top of . cake. Decorate with pineapple chunks and maraschino cherries, alternating them around top of cake. Refrigerate until thoroughly chilled.

Printable Recipe Card

About PINA COLADA CHEESE CUSTARD CAKE

Course/Dish: Cakes, Fruit Desserts




Show 11 Comments & Reviews

20 Fudging Delicious Recipes

20 Fudging Delicious Recipes

Kitchen Crew @JustaPinch

If you love fudge, then you're going to fudgin love these recipes!

23 Blissful Blueberry Recipes

23 Blissful Blueberry Recipes

Kitchen Crew @JustaPinch

I mean, who doesn't love blueberries? From breakfast to dessert, these blueberry recipes are berry phenomenal.

Strawberry Recipes You Need To Make This Summer

Strawberry Recipes You Need to Make This Summer

Kitchen Crew

There are many surprising health benefits of strawberries . They are loaded with Vitamin C which helps support a healthy immune system. Their anti-inflammatory and antioxidant benefits can help protect...