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