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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This Pina Colada Bundt Cake is pure tropical bliss baked into every slice—a golden, supremely moist cake bursting with pineapple, coconut, and just a teasing splash of rum flavor. It’s an easy, crowd-pleasing dessert that captures the sunny, beachy vibes of summer and wraps them up in a fluffy, irresistible package. Whether you’re headed to a picnic, hosting a party, or simply celebrating a regular Tuesday, this cake is the ultimate treat that’ll transport everyone to vacation mode, no sunscreen required.

Pina Colada Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a few pantry staples and some fresh, summery add-ins, you’ll have everything you need to make a delicious Pina Colada Bundt Cake. Each ingredient shines in its own way to deliver an incredible balance of soft crumb, tangy sweetness, and coconutty richness.

Vanilla cake mix: The base of the cake, making things super quick and guaranteeing a tender, moist crumb every time.
Instant vanilla pudding mix: Adds extra moisture and lush texture to the cake—don’t skip this secret weapon.
Large eggs: Give the cake structure and richness.
Crushed pineapple (undrained): Provides pockets of juicy, tropical sweetness and a perfectly tender crumb.
Rum extract: Delivers all the classic piña colada flavor without the alcohol.
Sour cream: Keeps the cake incredibly moist and adds a subtle tang.
Canola oil: Makes each bite soft and plush, while allowing the flavors to shine.
Shredded coconut, divided: Adds nutty, chewy bites throughout the cake and a gorgeous toasty finish on top.
Cream cheese (for frosting): Soften it up for ultra-creamy, rich frosting that pairs perfectly with tropical flavors.
Unsalted butter (for frosting): Makes for a smooth, indulgent topping.
Cream of coconut: A sweet, luscious coconut kick that instantly brings the frosting to life.
Salt: Balances out the sweetness and brightens every flavor in the frosting.
Rum extract (for frosting): Repeats the tropical notes from the cake for maximum piña colada flavor.
Powdered sugar: Gives the frosting that fluffy, picture-perfect finish.
Maraschino cherries with stems: The classic pina colada garnish—choose ones with long stems for extra flair!

How to Make Pina Colada Bundt Cake

Step 1: Prep the Pan and Toast Coconut

Set your oven to 350°F and give your 12-cup Bundt pan a good mist of nonstick spray—this simple step means your cake pops out clean and beautiful! Lay ½ cup of shredded coconut on a baking sheet and toast it in the oven for 4-5 minutes; stir once or twice to prevent scorching. The toasted coconut adds irresistible crunch and color, so keep an eye on it as it goes from pale to golden in a flash. Let that coconut cool while you make the cake batter.

Step 2: Mix Up the Pina Colada Bundt Cake Batter

In a large bowl, combine the vanilla cake mix, vanilla pudding mix, eggs, undrained crushed pineapple, rum extract, sour cream, and canola oil. Mix on low speed for 1 minute, just until the ingredients come together, then ramp up to medium for 2 more minutes to make the batter luscious and smooth. Stir in the remaining shredded coconut to give every bite a chewy, tropical note—this is where the magic happens!

Step 3: Fill the Pan and Bake

Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Slide the pan into the preheated oven and bake for 50–55 minutes, or until a toothpick poked into the center comes out mostly clean (a few moist crumbs are perfect). The aroma will instantly let everyone know something special is on the way!

Step 4: Cool and Unmold

Let the cake rest in the pan for 10–15 minutes after it comes out of the oven—this patience pays off by keeping the shape intact. Flip the cake onto a plate or cooling rack, then let it cool completely before you even think about frosting. This step preserves that beautiful Bundt shape and keeps the frosting from melting.

Step 5: Make the Coconut Cream Cheese Frosting

Beat together softened cream cheese and butter until creamy and unified. Add the cream of coconut, rum extract, and salt, then beat again to blend. Gradually work in the powdered sugar—you’re looking for a thick, dreamy frosting that holds its shape. Set aside about ½ cup for piping swirls on top; this makes the cake extra festive!

Step 6: Frost, Decorate, and Celebrate

Spread the majority of the frosting over the cooled cake, letting it cascade prettily over the Bundt curves. Pipe reserved frosting into cute swirls on top using a piping bag and tip 21. Pat the maraschino cherries dry and perch one on each swirl for that iconic piña colada look. Sprinkle toasted coconut around the swirls and down the sides—now that’s a showstopper! Refrigerate the finished cake until you’re ready to serve so everything stays fresh and sliceable.

How to Serve Pina Colada Bundt Cake

Garnishes

Beyond the maraschino cherries and toasted coconut, you can amp up the presentation by adding little wedges of fresh pineapple or a dusting of extra powdered sugar right before serving. A paper cocktail umbrella never hurts for that playful, vacation vibe!

Side Dishes

This cake shines as the centerpiece, but pairing it with a bowl of fresh tropical fruit, a scoop of coconut ice cream, or even a splash of coffee or cold brew makes each slice feel even more luxurious and satisfying. For a bigger spread, a fruit salad with mango and kiwi really drives home the summer theme.

Creative Ways to Present

You can slice the Pina Colada Bundt Cake thinly and layer it parfait-style with whipped cream and fresh pineapple in glass jars for a picnic or party. For another fun twist, drizzle individual slices with a rum-infused caramel or serve on cocktail napkins with tiny drink umbrellas for a true tiki party feel!

Make Ahead and Storage

Storing Leftovers

Leftover Pina Colada Bundt Cake keeps beautifully in the fridge for three to four days. Simply cover the cake tightly with plastic wrap or transfer slices to an airtight container to keep it moist and protect the creamy frosting. It’s even better a day or two in, as the tropical flavors meld!

Freezing

You can freeze slices or the whole unfrosted Bundt cake for up to two months. Wrap it very well in plastic wrap and then a layer of foil. Thaw overnight in the fridge and frost fresh before serving—your future self will thank you for this quick hit of tropical sunshine.

Reheating

While Pina Colada Bundt Cake is delicious straight from the fridge, you can take the chill off by letting a slice sit at room temperature for 20-30 minutes before serving. Steer clear of the microwave to keep the frosting intact and the texture just right.

FAQs

Can I make the Pina Colada Bundt Cake without rum extract?

Absolutely! You can swap rum extract for vanilla extract, or even almond extract for a slightly different flavor. You’ll lose the classic piña colada essence, but the cake will still taste fantastic and tropical.

What if I don’t have cream of coconut for the frosting?

Cream of coconut gives the frosting its signature flavor and texture, but in a pinch, you can use coconut milk (preferably full-fat) plus a touch of powdered sugar. The taste will be slightly less intense, but your frosting will still be dreamy.

Can this recipe be made as cupcakes or in a different pan?

You sure can! Bake in lined muffin tins, filling each about two-thirds full and shortening the bake time considerably (check at 20 minutes). You can also use a 13×9-inch cake pan; just keep an eye on doneness, as it may bake slightly faster or slower.

Can I use fresh pineapple instead of canned?

Fresh pineapple tastes delicious, but for this recipe, canned crushed pineapple (undrained) lends ideal moisture and sweetness. If using fresh, be sure to process it until very finely crushed and use any accumulated juices for best results.

How should I transport Pina Colada Bundt Cake for a party?

Chill the cake well before traveling and cover it tightly (a cake carrier works wonders). Assemble delicate toppings, like cherries and toasted coconut, on-site if you’re going far, to keep everything picture-perfect for your big reveal.

Final Thoughts

If you’re dreaming of sunshine and happy times, this Pina Colada Bundt Cake is the answer—it’s like a slice of the tropics, no passport required! Give it a try at your next get-together and watch everyone light up as they take their first bite. It’s seriously impossible not to smile with this cake on your table.