Pina Colada Tea Cakes

🧂 Ingredients

• 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
• 2 cups powdered sugar
• 1 tsp. pineapple extract
• 3 tbsp. water

  or as needed
• 23 candied cherries

Instructions

• 1 Mix cake mix, gelatin, coconut, sour cream, half-and-half and oil together in a
  large mixing bowl with a wooden spoon.
• 2 Fold in chips.
• 3 Spoon mixture into a well-greased and floured 20-tin miniature Bundt pan.
• 4 Bake at 350° for about 20 minutes or until a toothpick inserted in center comes
  out clean.
• 5 Cool completely before removing tea cakes from individual tins and transferring
  cakes to a wire rack.
• 6 Drizzle icing over top and add a candied cherry in the middle.
• 7 Combine powdered sugar, water and extract in a small mixing bowl with a whisk.
• 8 Drizzle over top of individual tea cakes.
• 9 Place candied cherries in the center of each miniature Bundt cake.

Nutrition Info