Bring vacation vibes right to your table with this tropical piña colada pound cake!
Each slice delivers waves of island flavors. I’m talking sweet pineapple, creamy coconut, and hints of rum in every perfectly moist and tender bite.
The cake is so soft, you don’t really need a glaze. But I love how it cascades down the sides like a waterfall.
The whole thing looks absolutely stunning and tastes like a slice of sunshine!
Why You’ll Love This Piña Colada Pound Cake
Tropical Vibes: The harmonious blend of Caribbean flavors transports you to a beachside vacation with every bite!
Moist and Tender: Coconut milk and crushed pineapple keep this Bundt cake perfectly soft and flavorful.
Easy to Make: With simple ingredients and easy steps, this cake is as enjoyable to bake as it is to eat!
Crowd-Pleaser: This luxurious dessert transforms the beloved cocktail into a rich, buttery cake everyone will love!
Ingredients
- All-Purpose Flour: Provides the perfect balance of structure and tenderness, contributing to a soft yet sturdy crumb.
- Vanilla Pudding Mix: A sneaky trick that guarantees a moist sponge.
- Baking Soda & Baking Powder: Help the cake rise.
- Salt & Vanilla Extract: Enhance all the ingredients.
- Unsalted Butter: Creamed with sugar to create a rich, buttery base.
- Granulated Sugar: Adds sweetness while also helping to aerate the butter during creaming.
- Eggs: Provide structure and moisture, binding the ingredients together.
- Coconut Milk: Adds moisture and a pleasant coconutty taste.
- Crushed Pineapple: For that sweet, tangy, fruity flavor.
- Bacardi Coconut Rum: The secret ingredient that makes this taste just like your favorite cocktail.
- Powdered Sugar: For the smooth, sweet glaze.
- Sweetened Shredded Coconut: Toasted for the garnish, it adds color, texture, and extra flavor.
How to Make Piña Colada Pound Cake
This stunning cake is an impressive centerpiece – with no elaborate decorating skills required.
Simply follow these easy steps:
1. PREHEAT the oven to 350°F. Grease and flour a large Bundt pan (10-12 cups).
2. BEAT the butter and sugar until light and fluffy (3-4 minutes).
3. ADD eggs one at a time, followed by the rum and vanilla.
4. WHISK the flour, pudding mix, baking soda, baking powder, and salt in a separate bowl.
5. ALTERNATE adding dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
6. FOLD in the pineapple gently. Pour the batter into the Bundt pan and smooth the top.
7. BAKE for 60-70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. WHISK powdered sugar, coconut milk, and rum for the glaze. Adjust consistency as needed with more milk or sugar.
9. DRIZZLE the glaze over the cooled cake. Sprinkle toasted coconut on top and press lightly if needed. Enjoy!
Tips For the Best Piña Colada Pound Cake
I’ve been daydreaming about sandy beaches and swaying palm trees. So, I decided to bake those vacation vibes right into this beauty!
It’s an elegant showstopper that looks as magnificent as it tastes.
Speaking of, follow these tips to ensure it turns out great:
- Greasing the bundt pan: Brush plenty of butter or oil in the pan, ensuring you get all the nooks and crannies. Sift the flour over the top, then turn and tap the pan to coat. Tap out the excess before adding the batter.
- Room temperature ingredients: Make sure the butter, eggs, and coconut milk are at room temperature for smoother mixing and a better batter consistency.
- Flour measurement: Spoon the flour into the measuring cup and level it off with a knife to avoid packing, which can make the cake dense.
- Drain well. Remove the liquid from the crushed pineapple to prevent excess moisture in the batter. If you prefer, you can use it to make the glaze.
- Substitute the rum. To make it kid-friendly, use rum and coconut extract. One teaspoon of each should do the trick. Or you could use virgin piña colada mix!
- Toast the coconut. Spread the shredded coconut on a baking sheet and bake at 325°F for 8–10 minutes, stirring every 2 minutes until golden brown.
- Avoid overmixing. For a tender crumb, mix the dry and wet ingredients together just until incorporated.
- Check early. To avoid overbaking, start checking the cake at 55 minutes. Insert a toothpick into the center—if it comes out clean, the cake is done.
How to Store
For the best flavor and texture, enjoy leftovers at room temperature.
To Store: Place the pound cake in an airtight container or wrap it tightly in plastic wrap. Store at room temperature for 2-3 days or in the fridge for up to 1 week.
To Freeze: Wrap the completely cooled, unglazed cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw the cake until soft, then add fresh glaze.
More Pound Cake Recipes You Have to Try
Pineapple Cream Cheese Pound Cake
Lemon Blueberry Pound Cake
Strawberry Pound Cake
Sara Lee Pound Cake
Piña Colada Pound Cake
12
20
minutes1
hour440
kcalThis soft and moist piña colada pound cake combines creamy coconut with tropical pineapple in a tender crumb with a perfectly sweet glaze on top.
Ingredients
- For the Cake
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup Bacardi coconut rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 (3.4 ounce) packet vanilla instant pudding mix
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup full-fat coconut milk
1 (8 ounce) can crushed pineapple, drained
- For the Glaze
2 cups powdered sugar
2 tablespoons full fat coconut milk
1 tablespoon Bacardi coconut rum
1 cup sweetened coconut, toasted
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a large bundt pan (10-12 cup capacity).
- Make the Cake: In a large mixing bowl, beat the softened butter with a hand or stand mixer on medium speed until creamy, about 2 minutes. Gradually add the sugar and continue beating until the mixture is light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the rum and vanilla extract until fully incorporated.
- In a separate bowl, whisk the all-purpose flour, pudding mix, baking soda, baking powder, and salt.
- Reduce the mixer speed to low. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk (two additions). Begin and end with the dry ingredients. Mix just until each addition is incorporated.
- Using a spatula, gently fold in the crushed pineapple. Pour the batter into the bundt pan and spread even on top.
- Bake for 60-70 minutes, checking for doneness at the 55-minute mark. The cake is ready when a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
- Make the Glaze: In a medium bowl, whisk the powdered sugar, coconut milk, and rum until smooth. Adjust the consistency by adding more milk (1 teaspoon at a time) for a thinner glaze or more powdered sugar for a thicker glaze.
- Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides. Immediately sprinkle the toasted coconut over the glaze before it sets, pressing lightly to adhere if needed.
- Slice and serve. Enjoy!
Notes
- Brush plenty of butter or oil in the pan, ensuring you get all the nooks and crannies. Sift the flour over the top, then turn and tap the pan to coat. Tap out the excess before adding the batter.
- Spoon the flour into the measuring cup and level it off with a knife to avoid packing, which can make the cake dense.
