Pina Colada Bundt Cake

This Pina Colada Bundt Cake is a tropical dessert packed with sweet pineapple and shredded coconut, topped with a rich cream cheese frosting and toasted coconut. It’s moist, fluffy, and full of delicious island-inspired flavors. Perfect for summer parties, picnics, birthdays, and family gatherings!

Ingredients

For the Cake:

• 1 box 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
• 1½ cups shredded coconut, divided

For the Cream Cheese Frosting:

• 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
• 4½ cups powdered sugar
• Maraschino cherries with stems, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 12-cup Bundt pan generously with nonstick baking spray.
2. Spread ½ cup shredded coconut on a baking sheet. Toast for 4–5 minutes, stirring frequently until lightly golden. Remove and let cool.
3. In a large mixing bowl, combine the vanilla cake mix, instant pudding mix, eggs, crushed pineapple with its juice, rum extract, sour cream, and canola oil.
4. Beat on low speed for 1 minute, then increase to medium speed and beat for another 2 minutes.
5. Gently stir in the remaining 1 cup shredded coconut.
6. Pour the batter evenly into the prepared Bundt pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
9. Carefully invert the cake onto a serving plate and allow it to cool completely.
10. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
11. Add the cream of coconut, rum extract, and salt. Beat until combined.
12. Gradually add the powdered sugar, mixing until the frosting is thick, smooth, and fluffy.
13. Reserve ½ cup of frosting for decoration.
14. Spread the remaining frosting evenly over the cooled Bundt cake.
15. Transfer the reserved frosting to a piping bag fitted with a star tip and pipe decorative swirls around the top.
16. Drain the maraschino cherries and pat them dry with paper towels. Place one cherry on each frosting swirl.
17. Sprinkle the toasted coconut over the frosting and around the sides of the cake.
18. Refrigerate until ready to serve.

Serving and Storage Tips

• Serving temperature: Remove the cake from the refrigerator about 15–20 minutes before serving so the frosting softens slightly.
• Presentation: Garnish with extra toasted coconut, pineapple slices, or maraschino cherries for a beautiful tropical appearance.
• With ice cream: Serve with vanilla or coconut ice cream for an extra-special dessert.
• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 4–5 days.
• Freezing: Freeze individual unfrosted cake slices or the whole unfrosted cake, tightly wrapped, for up to 2–3 months for best quality.
• Thawing: Thaw frozen cake overnight in the refrigerator before decorating or serving.
• Make ahead: Bake the cake a day ahead, cool completely, and refrigerate. Prepare the frosting and decorate before serving.
• Prevent sticking: Grease every corner of the Bundt pan carefully, including the center tube, to help the cake release easily.
• Toasting coconut: Watch the coconut closely because it can brown quickly.

Variations

1. Pineapple Coconut Bundt Cake

Increase the tropical pineapple flavor by adding a little extra crushed pineapple, making sure to drain any additional liquid to avoid a runny batter. Add extra shredded coconut for a deliciously moist cake with plenty of tropical flavor.

2. Pina Colada Cake with White Chocolate

Fold ½ cup of white chocolate chips into the batter before baking. The creamy sweetness of white chocolate pairs beautifully with pineapple and coconut. You can also drizzle melted white chocolate over the finished frosting.

3. Pina Colada Rum Cake

Replace some of the rum extract with 1–2 tablespoons of real rum. Add it to the wet ingredients for a deeper, more traditional rum cake flavor. Keep in mind that real rum contains alcohol.

4. Cherry Pina Colada Bundt Cake

Add ½ cup of chopped maraschino cherries to the cake batter. Pat the cherries dry before mixing them in to prevent excess moisture. The cherries add pops of color and a sweet fruity flavor.

5. Lemon Coconut Bundt Cake

Add 1 tablespoon of fresh lemon zest and a little lemon juice to the batter. The citrus flavor balances the sweetness of the pineapple and coconut, creating a bright and refreshing dessert.

6. Mango Pina Colada Bundt Cake

Replace a small portion of the pineapple with finely chopped mango or thick mango puree. The mango adds a naturally sweet tropical flavor that complements the coconut beautifully.

7. Pina Colada Bundt Cake with Coconut Glaze

Replace the cream cheese frosting with a simple glaze made from powdered sugar, cream of coconut, and a little milk. Drizzle it over the cooled cake and finish with toasted coconut.

8. Strawberry Pina Colada Cake

Add ½ cup of finely chopped fresh strawberries to the batter. Pat them dry before adding, and fold gently. The strawberries provide a fruity contrast to the pineapple and coconut.

9. Chocolate Pina Colada Cake

Add ½ cup of mini chocolate chips to the batter and drizzle the finished cake with melted dark chocolate. Chocolate adds richness and creates an interesting contrast with the tropical fruit flavors.

10. Almond Coconut Bundt Cake

Add ½ teaspoon of almond extract to the batter and sprinkle sliced toasted almonds over the frosting. Almonds give the cake a pleasant nutty flavor that works wonderfully with coconut.

11. Pina Colada Pineapple Upside-Down Cake

Arrange pineapple rings and maraschino cherries in the bottom of a well-prepared Bundt pan before adding the batter. The fruit creates a beautiful presentation when the cake is inverted. Make sure the fruit is well drained.

12. Lime Coconut Bundt Cake

Add the zest of one lime to the cake batter and a little lime juice to the frosting. The fresh citrus flavor gives the cake a tropical twist inspired by classic island desserts.

13. Toasted Coconut Cream Cake

Replace the regular shredded coconut with toasted coconut throughout the recipe. Add some toasted coconut to the frosting and sprinkle more over the finished cake for a deeper nutty flavor.

14. Pina Colada Mini Bundt Cakes

Divide the batter between greased mini Bundt cake pans, filling each about two-thirds full. Bake for approximately 18–25 minutes, checking for doneness with a toothpick. Decorate each mini cake with cream cheese frosting, toasted coconut, and a cherry.

15. Pina Colada Cupcakes

Turn the Bundt cake batter into individual cupcakes by dividing it between lined muffin tins. Bake at 350°F (175°C) for approximately 18–22 minutes, or until a toothpick comes out mostly clean. Finish with coconut cream cheese frosting and maraschino cherries.

FAQs

1. What does Pina Colada Bundt Cake taste like?

It has a sweet tropical flavor with pineapple, coconut, and a hint of rum. The cream cheese frosting adds a rich, creamy finish, while toasted coconut provides extra texture.

2. Can I use fresh pineapple instead of canned pineapple?

Yes. Finely chop fresh pineapple and use it in place of canned crushed pineapple. For the closest texture, crush or finely chop it and include a little juice while keeping the total moisture similar.

3. Can I make this cake without rum extract?

Absolutely! Replace the rum extract with vanilla extract or coconut extract. The cake will still have delicious pineapple and coconut flavors.

4. Why did my Bundt cake stick to the pan?

The pan may not have been greased thoroughly, or the cake may have been inverted too early or too late. Grease every detail of the pan and let the cake rest for 10–15 minutes before turning it out.

5. Can I make Pina Colada Bundt Cake ahead of time?

Yes! Bake the cake one day ahead, allow it to cool completely, and refrigerate it tightly covered. Add the frosting and decorations before serving for the freshest presentation.

6. How do I know when the Bundt cake is done?

Insert a toothpick into the thickest part of the cake. It should come out mostly clean, with a few moist crumbs but no wet batter. The top should also feel set.

7. Can I use sweetened shredded coconut?

Yes. Sweetened shredded coconut works well and adds extra sweetness. Unsweetened coconut is also a good choice if you prefer a less sweet cake.

8. Can I freeze Pina Colada Bundt Cake?

Yes. For the best results, freeze the unfrosted cake tightly wrapped in plastic wrap and foil for up to 2–3 months. Thaw overnight in the refrigerator before adding the frosting and decorations.

9. Can I make this recipe in a regular cake pan?

Yes. You can divide the batter between two 9-inch round cake pans or use a 9-by-13-inch baking pan. Baking times will vary depending on the pan size, so check for doneness with a toothpick.

10. How should I store leftover Pina Colada Bundt Cake?

Because the cake has cream cheese frosting, store leftovers in an airtight container in the refrigerator for up to 4–5 days. Let slices sit at room temperature briefly before serving for the best texture.

This Pina Colada Bundt Cake is a delicious tropical dessert that’s easy to prepare and beautiful enough for any celebration. With sweet pineapple, shredded coconut, creamy frosting, and toasted coconut on top, every slice delivers a taste of summer. Make it for your next picnic, birthday, or family gathering!

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