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Pina Colada Tea Cakes | Can't Stay Out of the Kitchen | these scrumptious #TeaCakes are packed with #PinaColada flavor including a #Pineapple cake mix, pineapple gelatin, vanilla chips & #coconut. They're glazed with a luscious powdered sugar icing too. These miniature #Bundt #cakes are marvelous for #holiday or #Christmas baking. #HolidayDessert #PinaColadaDessert #PinaColadaTeaCakes

Pina Colada Tea Cakes

Teresa Ambra
Enjoy the flavors of Pina Colada with this fantastic Tea Cake recipe! These scrumptious cakes are made in miniature Bundt pans making them festive, elegant and beautiful for holiday baking. The Tea Cakes start with a pineapple cake mix and gelatin, but they're revved up with vanilla chips, coconut and a luscious pineapple icing to drool over. Excellent dessert for Christmas, holidays or special occasions.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 23
Calories 312 kcal

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

NOTE: Rotate Bundt pans on racks half-way through baking time if baking more than one Bundt pan rack at a time.
 
NOTE: You can spoon the icing into a zip-lock bag (without the pleated bottom). Snip off a small corner and pipe the icing over top of the cooled, inverted miniature Tea Cakes.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 312kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 11mgSodium: 201mgPotassium: 85mgFiber: 1gSugar: 34gVitamin A: 85IUVitamin C: 0.3mgCalcium: 93mgIron: 1mg
Keyword cake, candied cherries, coconut, dessert, pina colada, pina colada tea cakes, pineapple
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