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 this Recipe Works
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!
I used my favorite pound cake recipe as a base. I then put it in a bundt pan like my 7up pound cake. 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!
- 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
- I love this easy and delicious Apple Crumble during the Spring time! Try it out now with this creamy classic, Banana Pudding Recipe!
- This ooey, gooey, Rice Krispie Treats is the perfect chewy treat for your children!
- Make this rich and decadent, Chocolate Eclair Cake topped with Chocolate Ganache for the ultimate chocolate flavors!
- This is the Best Banana Bread Recipe you will find! Spice it up by adding some Zucchini to it or Chocolate Chips!
- Make this simple and moist Carrot Cake Recipe that the whole family will enjoy! Top it with some creamy and tangy Cream Cheese Frosting for the perfect bite!
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Pina Colada Pound Cake Recipe
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!
I made this and it was horrible! Not only did the cake weigh about 5 lbs but it took f.o.r.e.v.e.r to cook. Much longer than the suggested 90 minutes. I strongly do not recommend making it. I had to throw this very expensive cake away.
Can I toast the coconut the day before? I am making this for a co-workers birthday…can’t wait to try this!
Can I use real rum instead of the extract?
Very good. Nice crunch to the top and good flavor to the cake. I added some coconut and vanilla extract and put some of the toasted coconut in the batter. I baked in two 8×4 loaf pans. I’m going to try grilling it and serving it with vanilla ice cream instead of the glaze because I’m not much on the sweet glaze.
Just baked this – it’s cooling now. Smells SOOO good! Taking it to work tomorrow, so i have to wait to taste it……if I can 🙂
Mmmm, it was soooo goood!!!! ENJOY.
That looks fantastic. The perfect thing to fix for a holiday brunch. It will be that time of year before we know it!
Oh wow, I’m loving this cake!! Yeah, I love liquor too in cakes..(might be a problem, but who cares, lol)I love it that you can freeze it too. I just bought a gorgeous bundt cake pan with great Autumn designing on top of it, so I supose your pound cake would come out awesome from it! Will let you know for sure! Have a great week.
FABBY
Enjoy and let me know what you think. Better yet, send me a slice 🙂
Oh wow, this looks really dangerous! My BFF looooves coconut, so I think I’ll have to make this for her!
I would love it if you would link up Martha Mondays, open now through Wednesday night!
http://www.watchoutmartha.net/2012/08/marthday-mondays-link-up-party-features.html
Amanda
www.watchoutmartha.net
This looks amazing! I love pina coladas, so in a cake? Sign me up!
Stunning! I can’t wait to make it. Pound cake + Pina Colada = Heaven
Pat
Oh, YUM!! I’m such a sucker for Pina Colada…mmmmm. This looks so delicious…I just want the whole cake and a fork, lol. Would you consider sharing it here?
http://oneartmama.blogspot.com/2012/08/shine-on-fridays-41-and-giveaway.html
This looks so good. Thanks for stopping by Posed Perfection for a visit this week and leaving me a sweet comment about the Chocolate Yummies. I hope you’ll stop by again soon. Have a great week!
Blessings,
Nici
oh how I could go for a piece of this right now!!
Thanks for linking up this week! I’ve featured your post in my wrap up! http://tidymom.net/2012/12-creative-ideas/ Have a great rest of the weekend!
OMG this looks sooo divine. I must make it! Would love for you to come visit my Get Social Sunday link party and show off your awesome blog!
http://alivedinhome.blogspot.com/2012/08/get-social-sunday_18.html
I see no problem whatsoever in baking your favorite cocktail! I LOVE bundt/pound cakes. And that’s a great suggestion about wrapping individual slices to freeze! Now that you offered….we are all coming over for coffee! Looks scrumptious! : )
Just ring the doorbell 🙂
be careful, you might find a bunch of ladies at your doorstep for coffee! haha
Sounds wonderful!
This looks delicious!! I would love for you to link up to Tasty Thursdays at The Mandatory Mooch. The party is still open until Sunday night. http://www.mandatorymooch.blogspot.com/2012/08/tasty-thursday-4.html
Thanks, Nichi
I am loving this pound cake! Pina Colada?! I can only imagine how delicious this must taste! 🙂
I’ve been looking at your FB page for this cake for the past few days. It looks amazing. I love Pina Coladas.
krumblecakesandsweets.blogspot.com
Oh, I’ve never had this flavor Pound Cake before, sounds yummy. Will have to try it out.
Alcohol mixed with cake…how could that possibly be a bad thing?
I agree!!