Hey there, my tropical dessert pal! Let’s bake up something that’s going to whisk you away to a sunny beach with every bite—Pina Colada Pound Cake! Picture this: a dense, buttery cake infused with sweet pineapple and creamy coconut, topped with a rum-kissed glaze that’s so luscious it’ll make your kitchen smell like a Caribbean paradise. It’s moist, it’s flavorful, and trust me, you’re going to love how this cake turns any day into a little island getaway!

Why You’ll Love Pina Colada Pound Cake

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a casual family treat, hosting a summer shindig, or just indulging in some vacation vibes for yourself, this cake’s got your back. Here’s why it’s a total treasure:

Versatile: Perfect for a laid-back dessert or a standout at your next gathering—slice it up any time!
Budget-Friendly: Uses pantry staples with a tropical twist—no need to break the bank for this beauty.
Quick and Easy: Simple steps that bake into perfection—easy enough for anyone to feel like a pro!
Customizable: Amp up the rum or skip it—this cake bends to your flavor dreams!
Crowd-Pleasing: Kids love the sweet fruitiness, adults crave the boozy glaze—it’s a win for every fork!

Ingredients in Pina Colada Pound Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes this cake a tropical dream—basic goodies, big island vibes. Let’s break it down:

Butter

Rich and golden—the base that keeps this cake moist and buttery.

Sugar

Sweet and simple—gives that tender crumb and caramelized edge.

Eggs

The lift and bind—makes it dense yet fluffy in all the right ways.

Flour

The sturdy foundation—holds all that tropical goodness together.

Crushed Pineapple

Juicy and bright—brings that pina punch straight from the tropics.

Coconut Milk

Creamy and lush—infuses every bite with that coconutty bliss.

Rum

A splash of the good stuff—adds that pina colada kick (optional, but oh-so-good!).

Shredded Coconut

Chewy little flecks—scattered in or on top for extra island flair.

Instructions

Let’s bake up this beachy delight—grab your mixer and let’s get tropical!

Preheat Your Equipment

Crank your oven to 325°F (165°C)—low and slow for that perfect pound cake texture!

Cream the Base

In a big bowl, beat butter and sugar ‘til fluffy—about 3-4 minutes with a mixer. Add eggs one at a time, mixing well—smooth and creamy’s the goal!

Mix the Wet Stuff

Stir in coconut milk, crushed pineapple (with juice!), and a splash of rum—let those tropical vibes flow!

Blend the Dry Stuff

In another bowl, whisk flour and a pinch of salt. Gradually mix this into the wet batter—don’t overdo it, just ‘til combined!

Add the Coconut

Fold in shredded coconut—gives it that extra pina colada charm. Batter’s looking like paradise now!

Prepare Your Pan

Grease and flour a 10-inch bundt pan—keeps this beauty from sticking and makes it pop out pretty!

Bake to Golden

Pour the batter in and bake for 60-70 minutes—‘til a toothpick comes out clean and it’s golden on top. Smells like a beach bar already!

Cool It Down

Let it cool in the pan for 10 minutes, then flip onto a rack—patience, it’s worth it for that perfect slice!

Glaze It Up

Mix a quick glaze—powdered sugar, rum, and a splash of pineapple juice. Drizzle it over the cooled cake—shiny and irresistible!

Serve and Savor

Slice it thick and dig in—tropical heaven on a plate!

Nutrition Facts

Servings: 12
Calories per serving: 380

Preparation Time

Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes

How to Serve Pina Colada Pound Cake

This cake’s a tropical star all on its own, but a little flair makes it extra dreamy—here’s how:

Fresh Salads: Pair with a fruit salad—pineapple chunks or mango—for a double tropical hit!
Crusty Bread: Skip the bread—serve with a scoop of vanilla ice cream instead!
Creamy Accompaniments: Top with whipped cream or a drizzle of coconut cream—because more lush is better!
Vegetable Sides: Nah, keep it sweet—maybe a sprinkle of toasted coconut for crunch!
As a Standalone: Slice it on a pretty platter with a cherry on top—simple, stunning, and island-ready!
Pro tip: Serve it slightly warm or at room temp—lets those flavors sing like a steel drum band!

Additional Tips

Here’s some friendly scoop to make this cake your own:

Prep Ahead: Mix the batter a day early—chill it, then bake fresh for max flavor!
Spice It Up: Add a pinch of nutmeg or lime zest—gives it a little extra island zing!
Dietary Adjustments: Swap flour for gluten-free or skip the rum—still a tropical treat!
Storage Tips: Keep it wrapped at room temp for 3 days or fridge for a week—stays moist!
Double the Batch: Double it for two bundts—freeze one for a future beachy escape!

FAQ Section

Q1: Can I substitute rum with something else?
A1: Yup! Use pineapple juice or coconut extract—keeps it tropical sans booze!

Q2: Can I make this dish ahead of time?
A2: Totally! Bake it a day ahead—glaze it fresh for that shiny finish!

Q3: How do I store leftovers?
A3: Wrap tight—room temp for 3 days, fridge for a week of sneaky slices!

Q4: Can I freeze this cake?
A4: Oh yeah! Freeze unglazed for up to 2 months—thaw and glaze when ready!

Q5: What’s the best way to reheat this dish?
A5: Oven at 300°F for 10 minutes or microwave 15 seconds—keeps it moist!

Q6: Can I double the recipe?
A6: Sure thing! Two bundt pans, same bake time—more cake, more paradise!

Q7: Can I use fresh pineapple?
A7: You bet! Crush it fine—same juicy vibe, just a little fresher!

Q8: What if I don’t have coconut milk?
A8: Sub with regular milk and a bit of coconut extract—close enough to keep it lush!

Q9: Can I skip the glaze?
A9: Yup! Dust with powdered sugar instead—still sweet and pretty!

Q10: How do I keep it from sticking to the pan?
A10: Grease and flour well—or use a nonstick spray—pops out like a charm!

Conclusion

There you have it, my friend—Pina Colada Pound Cake that’s going to transport you straight to a hammock under the palms! It’s easy, it’s moist, and it’s got that pineapple-coconut magic that’ll make you feel like you’re sipping a cocktail in cake form. Whether you’re sharing with your crew or sneaking a slice solo, this cake’s your ticket to tropical bliss. So grab that bundt pan, mix up some sunshine, and let’s bake something amazing—you’ve got this, and it’s going to be downright delicious!