Name: Pina Colada Bundt Cake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 vanilla cake mix; 1 (3.4 ounce) box instant vanilla pudding mix; 4 large eggs; 1 (8 ounce) can crushed pineapple, undrained; 1 teaspoon rum extract; 1 cup sour cream; ¼ cup canola oil; 1 ½ cup shredded coconut, divided; 1 (8 ounce) package cream cheese, softened; ½ cup unsalted butter, softened; 2 tablespoons cream of coconut; ½ teaspoon table salt; ½ teaspoon rum extract; 4 ½ cups powdered sugar; maraschino cherries with stems, for garnish

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Ready to bring a tropical holiday straight to your kitchen? This Pina Colada Bundt Cake is my sunshine-in-a-cake-pan secret for potlucks, picnics, and easy summer get-togethers. Packed with the irresistible combo of pineapple, coconut, and a splash of rum extract, this gorgeous bundt cake is not just show-stopping — it’s outrageously moist and packed with crowd-pleasing flavor. Trust me, if you’re looking for a sweet escape or a party centerpiece, this cake is the ticket!

Pina Colada Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Pina Colada Bundt Cake is refreshingly simple, yet each component plays a starring role in the cake’s tropical flair. From pantry cake mix to crushed pineapple, every addition matters for a luscious crumb and vibrant taste.

Vanilla cake mix: The perfect hassle-free base that bakes up light and tender every time.
Instant vanilla pudding mix (3.4 ounce box): Adds unbeatable moisture and an extra vanilla punch for richness.
Large eggs (4): Essential for structure and giving your cake that satisfying spring.
Crushed pineapple (8 ounce can, undrained): Juicy pineapple not only bursts with flavor but also keeps the crumb ultra-moist.
Rum extract (1 teaspoon): The secret sauce for a signature Pina Colada zing—don’t skip this little bottle of magic.
Sour cream (1 cup): Makes the cake decadently moist, rich, and tender.
Canola oil (¼ cup): Keeps things melt-in-your-mouth soft while letting the other flavors shine.
Shredded coconut (1½ cups, divided): Both mixed in and toasted for topping, coconut delivers texture and real tropical taste.
Cream cheese (8 ounce package, softened): For a tangy, creamy frosting that’s utterly swoon-worthy.
Unsalted butter (½ cup, softened): Balances the cream cheese in the frosting and whips up smooth and fluffy.
Cream of coconut (2 tablespoons): Intensifies the coconut flavor in the frosting—look for it near cocktail mixers.
Table salt (½ teaspoon): A pinch to highlight the sweet and tropical notes.
Powdered sugar (4½ cups): Gives the frosting its luscious, velvety texture.
Maraschino cherries with stems: The classic crowning touch for whimsical good looks (and an extra pop of flavor!).

How to Make Pina Colada Bundt Cake

Step 1: Toast the Coconut

Start your Pina Colada Bundt Cake journey by preheating the oven to 350 degrees F. Spread ½ cup of the shredded coconut onto a baking sheet and toast it for 4–5 minutes, stirring often until it’s fragrant and just golden. Once toasted, set aside and let it cool. This little step gives a warm, nutty crunch that perfectly accents the final cake.

Step 2: Prep the Pan

To make sure your beautiful cake slips out without a hitch, generously spray a 12-cup bundt pan with nonstick spray. Don’t forget the nooks and crannies! Set the pan aside while you mix your batter.

Step 3: Mix the Batter

In a large bowl, combine the vanilla cake mix, instant vanilla pudding mix, eggs, undrained crushed pineapple, rum extract, sour cream, and canola oil. Beat this mixture on low for 1 minute to incorporate everything, then increase to medium for another 2 minutes. The batter will thicken and become creamy. Gently fold in the remaining 1 cup of shredded coconut—this keeps the cake extra moist with tropical flavor pockets.

Step 4: Bake the Cake

Spoon the batter evenly into your prepared bundt pan and smooth the top. Bake in the preheated oven for 50–55 minutes until golden and a toothpick inserted into the center comes out mostly clean. Don’t overbake; the secret to a luscious Pina Colada Bundt Cake is keeping that crumb super moist!

Step 5: Cool and Invert

Once baked, remove the cake and allow it to cool in the pan for 10–15 minutes. This resting time helps the cake set and makes it easier to remove. Then, carefully flip the cake onto a serving plate and let it cool to room temperature before frosting.

Step 6: Make the Frosting

While the cake cools, whip up a dreamy cream cheese frosting. In a medium bowl, beat together softened cream cheese and butter until smooth. Add the cream of coconut, rum extract, and salt, beating until everything is perfectly creamy and luxurious. Gradually add powdered sugar, mixing until smooth and fluffy. Reserve ½ cup of frosting for decorative piping.

Step 7: Frost and Decorate

Spread the bulk of the frosting generously over the cooled cake. With the reserved frosting, use a piping bag and tip 21 to create swirls on the top. Drain and pat dry maraschino cherries, topping each swirl with a single cherry. Sprinkle toasted coconut all around for a gorgeous Pina Colada Bundt Cake look that’s as fun as it is tasty!

How to Serve Pina Colada Bundt Cake

Garnishes

The magic is all in the final touches! For true tropical flair, stick with classic garnishes: a crown of toasted coconut and a maraschino cherry atop every swoop of frosting. For a little extra wow, you can even add small pineapple wedges or a dusting of golden sanding sugar.

Side Dishes

Pair slices of Pina Colada Bundt Cake with juicy fresh fruit like mango, pineapple, or strawberries for a light complement. A scoop of coconut or vanilla ice cream adds creaminess, and a tall iced coffee or a sweet sparkling lemonade makes every bite feel like a summertime treat.

Creative Ways to Present

Take your tropical party up a notch by serving the cake on a platter covered with banana leaves or in the center of a fresh fruit wreath. Turn individual slices into mini desserts by topping them with a dollop of whipped cream, a sprinkle of toasted coconut, and a cherry for a fun twist at parties or baby showers.

Make Ahead and Storage

Storing Leftovers

Cover your Pina Colada Bundt Cake tightly with plastic wrap or store in an airtight cake container. Keep it refrigerated, and it’ll stay moist and delicious for up to five days. The flavors tend to get even better after a day or two!

Freezing

If you want to make this cake further in advance, it freezes beautifully. Wrap the unfrosted cake (or even individual slices) tightly in plastic wrap and then in foil. Freeze for up to three months. Thaw in the refrigerator overnight before frosting and serving.

Reheating

For that fresh-from-the-oven softness, let refrigerated cake slices warm up at room temperature for 20–30 minutes before serving. If you just can’t wait, pop a slice in the microwave for about 10 seconds to soften and bring out the flavors.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely, just be sure to chop it finely and include any juices for extra moisture. Fresh pineapple brings a brighter, tangier flavor, though canned pineapple is often sweeter and keeps the crumb extra moist.

What’s the best way to toast coconut?

Spread shredded coconut evenly on a baking sheet and bake at 350 degrees F for 4–5 minutes, stirring a few times. Keep a close eye; it browns quickly and adds an irresistible nutty flavor and crunch to your Pina Colada Bundt Cake.

Can I make this Pina Colada Bundt Cake alcohol-free?

Yes, using rum extract gives you that classic flavor without any actual alcohol. You get all the tropical notes with none of the booze, so it’s great for family events or kid-friendly parties.

Is it possible to make the cake gluten-free?

Try swapping the regular cake mix and pudding mix for gluten-free versions. Check your labels to be sure, and proceed as directed—your gluten-free Pina Colada Bundt Cake will be just as moist and flavorful.

Can I use a different pan if I don’t have a bundt pan?

You can use two loaf pans or even a 9×13-inch cake pan, adjusting baking time as needed (start checking around 35–40 minutes if using shallower pans). The classic ring shape gives the Pina Colada Bundt Cake its signature look, but the flavor and texture will still shine in other shapes!

Final Thoughts

If you love sunshine, easy baking, and tropical flavors, you owe it to yourself to try this dreamy Pina Colada Bundt Cake. Each bite is an instant pick-me-up, perfect for celebrations big or small. So grab that mixing bowl, cue the island music, and let this island-inspired cake be the star of your next gathering!