Pina Colada Tea Cakes
Pina Colada Tea Cakes are marvelous. These lovely Tea Cakes made our Christmas Baking Extravaganza this year! We’ve already had several of our neighbors expressing how much they enjoyed these delicious treats. Actually, the most difficult part of this recipe is greasing and flouring the 20-tin miniature Bundt pan! The rest is a piece of cake! Ha, ha!
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Pina Colada Tea Cakes start with a Pineapple cake mix. I added pineapple gelatin, eggs, sour cream, half-and-half, canola oil, white vanilla chips and coconut. After the Tea Cakes are baked and cooled, I glazed them with a simple powdered sugar icing with pineapple extract and added a candied cherry in the middle. Yes, these Tea Cakes were mouthwatering and irresistible.
I baked over 15 different kinds of Tea Cakes for Christmas giving this year. But because I had no room in my freezers to store the goodies, I baked in two day intervals and had my husband make deliveries on the third day. We tried to make sure each gift bag received at least four different kinds of tea cakes. Some had six, others had five. So there was a variety of different flavors for each family to pick from.
If you are thrilled with Pina Colada anything, then these Tea Cakes are perfect for you. They are certainly wonderful for holiday baking. I purchased my specialty miniature Bundt pans at Jo-Ann Fabric and Crafts. The cakes come out so beautifully, along with being festive and elegant enough for gift giving or holiday parties. You’re family and friends will love this awesome dessert.
Pina Colada Tea Cakes are awesome!
The icing includes pineapple extract bumping up the flavor even more!
If you enjoy the traditional flavors of Pina Colada — pineapple and coconut (along with a cherry), you’ll love these delightful Tea Cakes.
These make great gifts for holiday baking.
Here’s what I did.
I used these ingredients for the cake. (Pictures show a double-batch).
Place pineapple cake mix, pineapple gelatin, coconut and sour cream in a large mixing bowl.
Add eggs and half-and-half.
Add canola oil.
Stir ingredients well to combine.
Add vanilla chips.
Stir again to combine.
Grease and flour a 20-tin miniature Bundt pan.
Fill the muffin tins about two-thirds full.
Bake at 350 degrees for 20-22 minutes or until a toothpick inserted in center comes out clean. If you have multiple Bundt pan racks being used, rotate the pans on shelf racks in the oven after 10 minutes of baking time.
Remove Bundt pan from oven to wire rack to cool completely before adding icing. Remove individual Tea Cakes from individual Bundt tins and place on wire racks.
I used these ingredients, plus water, for the icing.
Place powdered sugar in a mixing bowl. Add pineapple extract and water.
Whisk ingredients to combine.
I spooned the ingredients into a gallon-size zip lock bag (not the kind that stand up!) Seal the bag, snip off a corner and drizzle icing over top of individual Tea Cakes.
Add a candied cherry in the middle of each Bundt Tea Cake. Allow icing to dry before wrapping in plastic wrap. Or remove to plastic containers to keep fresh.
Pina Colada Tea Cakes are so scrumptious you’re gonna want more than one!
If you have a Christmas party to attend, this is a festive and elegant dessert to take along.
Every bite will have you swooning!
Eat a stack or two!
Here’s the recipe.
PINA COLADA TEA CAKES
(My own concoction)
Pina Colada Tea Cakes
Equipment
- 1 20-tin miniature bundt pan
- 1 large mixing bowl
- measuring cups
- 1 wooden spoon
- 1 whisk
- measuring spoons
- 1 zip lock bag (without the "stand and fill" bottom) for piping frosting, if desired
- 1 small mixing bowl
- 2 wire cooling racks
Ingredients
TEA CAKES:
- 1 box Pineapple supreme cake mix
- 3 oz. box pineapple gelatin
- 1 cup coconut
- 1 cup sour cream
- 1/2 cup half-and-half
- 1/2 cup canola oil or use coconut oil or avocado oil
- 12 oz. bag vanilla chips or premiere white baking chips
PINEAPPLE ICING:
- 2 cups powdered sugar
- 1 tsp. pineapple extract
- 3 tbsp. water or as needed
- 23 candied cherries
Instructions
TEA CAKES:
- Mix cake mix, gelatin, coconut, sour cream, half-and-half and oil together in a large mixing bowl with a wooden spoon.
- Fold in chips.
- Spoon mixture into a well-greased and floured 20-tin miniature Bundt pan.
- Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
- Cool completely before removing tea cakes from individual tins and transferring cakes to a wire rack.
- Drizzle icing over top and add a candied cherry in the middle.
PINEAPPLE ICING:
- Combine powdered sugar, water and extract in a small mixing bowl with a whisk.
- Drizzle over top of individual tea cakes.
- Place candied cherries in the center of each miniature Bundt cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Pina Colada Tea Cakes will have you drooling from the first bite!
Those of you who love pineapple will rave over these lovely treats.
It’s time to take a bite and swoon!
Pina Colada Tea Cakes will knock your socks off!
You may also enjoy these delicious recipes!
6 Comments
synapsex.co
March 20, 2023 at 7:42 am
I love to taste this amazing cake.
Teresa Ambra
March 20, 2023 at 3:29 pm
Well it’s really delicious. Give it a try, I think you’ll enjoy it.
Quordle
March 5, 2023 at 9:35 pm
I love this cake because it looks good and tastes good.
Teresa Ambra
March 6, 2023 at 8:09 am
Thanks.
Quordle
December 13, 2022 at 1:38 am
How about green tea cake?
Teresa
December 13, 2022 at 2:31 pm
The closest I have is the Cherry Cheesecake Tea Cakes which have both red and green cherries in them. I won’t be making anything with green tea if that’s what you mean.