Pina Colada Pound Cake is full of pineapple flavor and topped with an irresistible coconut glaze. It’s everyone’s favorite tropical beverage turned into a scrumptious and easy pound cake!
If you have a weakness for pineapple desserts, you’ll also love this classic Pineapple Upside Down Cake. For something a little different, try my Pineapple Orange Cupcakes Recipe!
Why You’ll Love Pound Cake
This Pina Colada Pound Cake is moist, sweet and fruity. Are there any two fruits more suited for each other than pineapple and coconut? I don’t think so!
We used our favorite pound cake recipe as a base. But, this is not your ordinary coconut pound cake.
Yes, I could have just thrown some crushed pineapple into a pound cake recipe, topped it with coconut and called it a “Pineapple Pound Cake” but I had to take things a step further.
A little rum flavoring added to the cake AND the glaze takes the Pina Colada theme to the next level. One bite and I felt like I could be sitting poolside sipping my favorite vacation cocktail.
(That reminds me I also need to make myself a Pina Colada Smoothie later this week; I’m in a pineapple mood!)
Here’s what makes this recipe a standout:
- The flaked coconut on top makes this cake look super impressive, but you’ll be happy to discover that this bundt cake is easy to make and decorate.
- It’s huge! Which means it’s perfect for serving a crowd. And if you can’t eat it all? I understand. Invite someone over–I promise they’ll be more than happy to help you out.
- It also stores well for later. This is one of those magical recipes that tastes even better after a day or two!
Important Ingredient Notes
- Unsalted butter – Be sure to use unsalted! It gives you more control over the flavor of the finished cake.
- Eggs – Pound cakes are made with lots of eggs! It’s part of the reason they’re so rich.
- Sour cream – The secret to moist pound cake! This is the key to moist banana bread too!
- Crushed pineapple – Not only does this add flavor, it also helps make the pound cake super moist.
- Rum flavoring – This adds lots of rum flavor to the cake and glaze without watering it down (or making it taste too strongly of alcohol!). Find your favorite variety on Amazon!
- Sweetened coconut toasted – For a pretty finishing touch that doesn’t take a lot of effort. Use our guide on how to toast coconut.
How to Make Pina Colada Pound Cake
Toast the Coconut: Spread the coconut in a large skillet over medium heat. Stir and cook for 3 to 5 minutes, or until toasted.
Make the Cake Batter:
- In a large mixing bowl, beat the butter until it’s creamy. Add the sugar and rum flavoring and beat until fluffy. Then, beat in the eggs one at a time.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt.
- Slowly add the flour mixture to the mixing bowl, alternating with the sour cream, until fully mixed. Fold in the crushed pineapple.
Bake: Pour the batter into a greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes.
Cool: Remove the cake from the oven and allow it to cool for about 15 minutes in the pan. Invert onto a wire rack and cool completely.
Finish the Pina Colada Pound Cake:
- Whisk the milk, rum flavoring, and powdered sugar until smooth.
- Drizzle the glaze over cooled cake.
- Sprinkle the glaze with the toasted coconut. Let the glaze set, then slice and serve.
Tips and Tricks
- Let the butter soften to room temperature. And, while you’re at it, set the eggs on the countertop and let them warm up a bit too. Room temperature ingredients mix more evenly and hold more air when beaten, giving your cake more rise.
- This Pina Colada Pound Cake can be made a day or two ahead of time and will stay moist and delicious as long as you store it covered. The glaze does a perfect job helping the cake keep from drying out.
- This pound cake freezes beautifully, too. Cut big slices, wrap them individually in wax paper (or parchment). Put the individually wrapped slices in a ziploc or air-tight container and freeze them. Take them out of the freezer to thaw for about one hour before enjoying.
Recipe FAQs
You can use my Homemade Cake Release, or just grease the pan thoroughly and then dust it with flour. A baking spray with flour in it also works well. Bundt pans have a lot of nooks and crannies, so you do need to make sure it’s well-coated!
In addition to greasing the pan thoroughly, you also want to wait a few minutes before inverting it. This is truly the secret to getting the cake out cleanly! If you turn it out too soon, the cake will fall apart; if you let it cool completely, it’s more likely to stick. There’s a sweet spot right around that 15 minute mark.
Real rum won’t add much flavor to the cake itself, but you can use it in the glaze. Feel free to add two tablespoons of rum and one tablespoon of milk.
More Easy Desserts
- Banana Pudding Recipe
- Peanut Butter Blossoms
- Apple Crumble
- Rice Krispie Treats
- Chocolate Eclair Cake
- Best Banana Bread Recipe
- Carrot Cake Recipe
Pina Colada Pound Cake
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup sour cream
- 1 cup crushed pineapple drained
- 2 teaspoons rum flavoring
For the Glaze:
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 Tablespoon rum flavoring
- 1 cup sweetened coconut toasted
Instructions
- Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted.
- In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
- In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
- Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It’s okay.
- Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
- For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut. ENJOY!
Notes
- This Pina Colada Pound Cake can be made a day or two ahead of time and will stay moist and delicious as long as you store it covered. The glaze does a perfect job helping the cake keep from drying out.
- This pound cake freezes beautifully, too. Make big slices, wrap them individually in wax paper (or parchment). Put the individually wrapped slices in a ziploc or air-tight container and freeze them. Bring them out of the freezer to thaw (about one hour) and enjoy.
- See blog post for more recipe tips and tricks.
Nutrition
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With all the flavors of the tropical cocktail you love, Pina Colada Pound Cake is an easy dessert that’ll wow you with its taste and appearance!
You caught my attention with Pina Colada! It looks delicious 🙂
That looks amazing! I am printing the recipe to make the next time we have friends over.
I like to think that, if the apocalypse hits, I will be well stocked in frozen desserts. This cake would be a good addition!
You and me both sistah!
Our power went out a few weeks ago and a neighbor said, I hope it stays out long enough that Shugs pulls all her baked goods out of the freezer.
People are catching on to my shenanigans.
Who says that? Shenanigans.
Tough word to spell too!
My husband’s favorite dessert is a coconut pound cake. I love the pina colada twist to it!
Yum! What a great combo!
Sounds like it’s perfect for what I am after. Yum!
I am all about turning my favorite alcoholic bevs into desserts. Hello margarita cupcakes! Pineapple, coconut, rum… three of my favorite summer things. This cake makes me want to make a mad dash for the beach and sip on some fruity cocktails – and dive straight into a huge chunk of it. 🙂
I see no problem at all:-) and yes, I’m headed over for coffee and a huge piece of this fabulous cake again!!! It was incredibly delicious:-)
Totally forgot I had this out when you came over 🙂 Awww, come back for coffee and cake!!!
Holy gorgousness!! (Is that a word?, if not it should be) this cake makes me speechless. Just simply beautiful and yummy!!
what a great idea to turn a wonderful drink into an edible dessert! this looks gorgeous, I love how perfect the bundt came out!
Don’t forget about baileys cake!!!! Totally yummy!
Yeah, I’m totally going to have to share that recipe here too, YUM.
Oh and I forgot to add -that looks delicious!! Pinning this 🙂
Okay if that is the case I’m putting in my request for anything that tastes like peach schnapps! (Half joking, half super serious) haha :O)
OMG, what an awesome idea! And I’m being super serious!
Leftovers? For this cake? I’m sorry, but I don’t understand.
I want to eat the whole thing! So luscious and coconutty.
I wish I had a piece of this cake right now!
Oh my! I love anything with coconut. Even better with pina colada.
Agreed!
“I think I have a habit of wanting to turn my favorite alcoholic beverages into desserts.” — me too! And I actually use real rum not just flavoring — haha! May as well FULLY enjoy things 🙂
This cake looks great. Ive made pina colada cookies, and last week made Malibu Rum Fruit Loops Treats and have made dark rum oatmeal raisin cookies – girl, I am a FAN!
Can you believe I was out of REAL rum? I know….
Did you say coffee?! I’m there! 😀 I love the look of pound cakes and bundt cakes, so fancy!
Problem? No. Gift? YES.
I love anything and everything alco–I mean, pina colada-based. Can’t wait to try this–thanks for sharing!
Wanted to know if I substitute sour cream with coconut milk ..will it affect the texture?
Oh my yummy goodness!! I just bought my first bundt pan a few days ago so I think this pound cake might just be the thing I need 🙂