Pina Colada Bundt Cake

Pina Colada Bundt Cake is a fun summer dessert with tropical flavors from coconut, pineapple, lime, and rum, topped with toasted coconut.

We already have a Dessert Recipe for Coconut Pineapple Bundt Cake on the blog. The key difference with this recipe is the addition of coconut rum syrup and a delicious glaze. 

Pina Colada Bundt Cake on serving platter

The pina colada flavor is such a fun summer twist to put on a classic Bundt cake. Mixing crushed pineapple, coconut extract, coconut flakes, and lime juice all into one cake recipe makes for the most amazing tropical, fruity flavor. Then the rum syrup takes it to a whole new level, that will have you feeling like you’re in a tropical paradise!

You can enjoy Pina Colada Bundt Cake at the end of a summer get-together or even as a Birthday cake if you want to use it in place of a more standard cake. Serve it up with a scoop of Vanilla Ice Cream to finish off the refreshing fruit flavors with a bit of creamy goodness. It’s truly the ultimate summer dessert!

Pina Colada Bundt Cake collage

Although the rum glaze is cooked on the stovetop, it’s not cooked long enough for the alcohol to evaporate. If you want to make your Pina Colada Bundt Cake to share with the whole family, you’ll want to change the glaze into something kids can eat. Replace the rum with lime juice to make a kid-friendly lime coconut glaze. Then heat the syrup in the microwave for 30-second increments until the sugar dissolves.  

POUND CAKE RECIPES

KEY INGREDIENTS

  • Coconut flavors: Of course, any pina colada recipe needs delicious coconut flavor. To accomplish that in this recipe, we use coconut extract in the cake base. Then coconut extract is also mixed into the rum glaze, and the icing is finished with coconut flakes. 
  • Pineapple: Equally important to the coconuts are the pineapple flavors. Pineapple juice and crushed pineapples are both mixed into the Bundt cake batter for this recipe. 
  • Citrus: This Pina Colada Bundt Cake also gets plenty of refreshing citrus flavor from the lemon zest in the cake and lime zest in the glaze. 
  • Rum: The last key ingredient to a pina colada is the rum. To give the cake a rich rum flavor, rum syrup soaks into the baked cake for an amazing drunken cake recipe. 
Pina Colada Bundt Cake collage

BAKING TIPS

  • Cake batter: Sift the all-purpose flour, baking powder, and salt into a medium bowl, and set it to the side. Then add softened butter and sugar to your electric mixer, and mix for about 2 minutes to cream the butter until it’s fluffy. Add 1 egg to the batter at a time, making sure to combine in the first egg before adding the second and so on. Mix in the coconut extract pineapple juice, and lemon zest. Then alternate between adding half the flour mixture and half the milk until the cake batter is combined. 
  • Baking time: Spray your Bundt pan with nonstick cooking spray, and pour half the batter in. Then add crushed pineapple over the top, and transfer the remaining batter. Put the pan in the 350-degree oven, and bake for 50-55 minutes. You’ll know the Pina Colada Bundt Cake is done baking when you can stick a toothpick into the cake and it comes out clean.
  • Coconut rum syrup: To make the coconut rum sauce, add the coconut extract, sugar, and rum to a medium saucepan and cook over medium heat until the sugar dissolves. Then flip the cake onto a serving plate, brush the syrup over the cake, and give it one hour to cool. 
  • Coconut lime icing: Add the powdered sugar, milk, and lime zest to a large bowl. Then whisk the glaze ingredient until smooth. Pour the glaze evenly over the cool cake. Finish it all off by toasting the coconut flakes in a skillet. Once they begin to brown, remove them from the pan and let them cool. Then add the toasted coconut to the top of the cake. 
Pina Colada Bundt Cake sliced on serving platter

VARIATIONS

  • Coconut rum glaze: If you want to add some extra boozy flavor to the Pina Colada Bundt Cake, just mix 2-3 tablespoons of rum with the glaze ingredients. 
  • Non-alcoholic: On the other end of the spectrum, if you want to cut the alcohol out entirely replace it with lemon juice or lime juice in the syrup. Then you can heat up the syrup in a saucepan or the microwave to dissolve the sugar before brushing it on the cake.
  • Cherries: For even more fruit flavor in the Pina Colada Bundt Cake, try adding maraschino cherries in with the layer of crushed pineapple. 
Pina Colada Bundt Cake slice on serving plate

TROPICAL DESSERTS

HOW TO STORE

  • Serve: If you keep it covered in plastic wrap, Pina Colada Bundt Cake can stay good at room temperature for up to 2 days. 
  • Store: You can also store it in the fridge. Make sure to let the Bundt cake cool before you cover or seal it in an airtight container. Then it will stay good for up to a week. 
  • Freeze: You can also freeze carefully sealed cake for up to 6 months. 

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Pina Colada Bundt Cake

Pina Colada Bundt Cake is a fun summer dessert with tropical flavors from coconut, pineapple, lime, and rum, topped with toasted coconut.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Pina Colada Bundt Cake:

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon coconut extract
  • 1/4 cup pineapple juice , (from the can of crushed pineapple)
  • 8 ounces crushed pineapple , drained well (juice reserved for above)
  • 2 tablespoons lemon zest
  • 1 cup whole milk

Coconut Rum Syrup:

  • 1/2 cup sugar
  • 1/4 cup white rum
  • 1/4 teaspoon coconut extract

Coconut Lime Icing:

  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 cup sweetened shredded coconut

Instructions

Pina Colada Bundt Cake:

  • Preheat oven to 350 degrees.
  • Sift the flour, baking soda and salt and set aside.
  • In a large stand mixer add the butter and sugar and cream well until fluffy, about 2 minutes.
  • Add the eggs one at a time, incorporating fully before adding the next egg.
  • Add in the coconut extract, pineapple juice, and lime zest and mix well.
  • Add in the flour mixture and the milk in alternating order, about half of each at a time, until the mixture is just combined.
  • Spray a 10" Bundt pan well with baking spray.
  • Add the half the batter to the Bundt pan.
  • Add the crushed pineapple evenly then top with remaining batter.
  • Bake for 50-55 minutes until a toothpick comes out clean.

Coconut Rum Syrup:

  • To make the coconut rum syrup add the sugar, coconut, and rum to a small saucepan.
  • Cook on medium heat, stirring until sugar is dissolved.
  • Remove from heat and stir in the coconut extract.
  • Place a plate upside down on the Bundt pan and carefully flip over to remove the cake from the pan.
  • Brush the Coconut Rum syrup over the Bundt cake and let it cool for 1 hour.

Coconut Lime Icing:

  • Add the powdered sugar, milk and lime zest to a large bowl and whisk together well until smooth.
  • Pour over cooled cake.
  • Add the coconut to a large dry skillet on medium heat.
  • Stir occasionally until coconut begins to brown lightly (this will start to happen quickly).
  • Remove from the pan and let cool for 1 minute.
  • Add the toasted coconut on top of the icing on the cake.

Nutrition

Calories: 440kcal | Carbohydrates: 71g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 112mg | Potassium: 161mg | Fiber: 1g | Sugar: 52g | Vitamin A: 443IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
Keyword: Pina Colada Bundt Cake
Pina Colada Bundt Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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