If sunshine had a flavor, it would taste exactly like this Piña Colada Pound Cake. This cake is everything we love about the classic tropical cocktail pineapple, coconut, and a dreamy hint of rum but wrapped up in a rich, buttery pound cake that’s perfect for any occasion. Whether you’re baking for a summer picnic or just need a bite of vacation in the middle of a regular Tuesday, this one’s a total game-changer.

The texture? Incredibly moist. The flavor? Sweet, fruity, and irresistible. And that glaze? It’s the cherry (or pineapple!) on top. So grab your mixing bowl and get ready to bake your way to the tropics no passport required!

Why You’ll Love Piña Colada Pound Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Serve it as a brunch treat, afternoon snack, or dessert it works any time of day.

Budget-Friendly: No fancy ingredients needed just simple, easy-to-find staples.

Quick and Easy: A one-bowl wonder with minimal fuss and maximum flavor.

Customizable: Add crushed pineapple, a splash of rum extract, or even toasted coconut for extra flair.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Piña Colada Pound Cake

Here’s what makes this cake totally swoon-worthy it’s loaded with tropical vibes and a soft, velvety crumb you’ll fall in love with.

Butter: Unsalted and softened, it brings that classic pound cake richness.

Sugar: Sweetens the cake and helps create that beautiful golden crust.

Eggs: Add structure and moisture, keeping everything light yet sturdy.

Flour: All-purpose flour gives the cake its tender crumb.

Baking Powder: Just a little lift to keep the texture light and fluffy.

Coconut Milk or Cream of Coconut: Adds incredible moisture and sweet coconut flavor.

Pineapple Juice: A splash of tropical brightness in every bite.

Vanilla Extract: Rounds out the flavor with warm, sweet notes.

Rum Extract (Optional): For a true piña colada twist just enough to bring the island vibes.

Shredded Coconut: Folded in for texture and that signature flavor.

Crushed Pineapple (Optional): For extra juicy bursts of flavor throughout.

Glaze Ingredients (Optional but encouraged!): Powdered sugar, pineapple juice, and a touch of coconut milk for a drizzly finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Set your oven to 325°F and grease a bundt or loaf pan well. You want every ridge to release cleanly for that picture-perfect slice.

Combine Ingredients: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the coconut milk, pineapple juice, vanilla, and rum extract.

Prepare Your Cooking Vessel: Make sure your pan is generously greased and lightly floured or use a baking spray with flour included.

Assemble the Dish: Slowly mix in your dry ingredients (flour and baking powder) just until combined. Gently fold in the shredded coconut and optional crushed pineapple.

Cook to Perfection: Pour the batter into the prepared pan and smooth the top. Bake for 55–70 minutes, or until a toothpick comes out clean. Don’t overbake keep it moist and luscious!

Finishing Touches: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack. If you’re glazing, whisk together the glaze ingredients and drizzle over the cooled cake.

Serve and Enjoy: Slice, serve, and enjoy that tropical goodness. Bonus points for pairing it with a cold glass of pineapple juice or a mini umbrella drink!

Nutrition Facts:
Servings: 12
Calories per serving: 380

(put them as notes)

Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

How to Serve Piña Colada Pound Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with a scoop of coconut or vanilla ice cream for dessert heaven.
• Pair with fresh pineapple slices or a tropical fruit salad.
• Add a dollop of whipped cream and a maraschino cherry on top piña colada style!
• Enjoy with a cup of coffee or iced tea for a laid-back brunch treat.
• Dress it up with toasted coconut flakes for extra crunch and flair.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Make sure your butter is at room temperature for the fluffiest texture.
• Don’t overmix once you add the flour this keeps the cake tender.
• If using canned crushed pineapple, drain well so your cake doesn’t get soggy.
• Store leftovers tightly wrapped at room temp for up to 3 days or refrigerate for a week.
• You can freeze slices individually great for a tropical treat on demand!
• Add a tablespoon of rum if you’re feeling bold and baking for adults only.
• If you like extra coconut, sprinkle some on top of the glaze before it sets.
• Let the cake cool fully before glazing to avoid a melty mess.
• Test with a toothpick near the center bundt pans can be tricky with baking time.
• Try it toasted the next day it’s amazing with a little butter!

FAQ’s

1. Can I use fresh pineapple instead of canned?
Yes, just make sure it’s finely chopped and not too juicy.

2. Do I have to use rum extract?
Nope! It’s optional, but it adds that authentic piña colada flavor.

3. Can I make this in a loaf pan?
Yes, it works well in two standard loaf pans just reduce the bake time slightly.

4. What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweet and thick perfect for desserts. Coconut milk is more mild and liquidy.

5. Can I skip the glaze?
Sure, the cake is still delicious on its own. But the glaze adds a tropical finishing touch.

6. Is this cake freezer-friendly?
Absolutely! Slice, wrap, and freeze for up to 2 months.

7. Can I use sweetened shredded coconut?
Yes, it adds a little extra sweetness and chew.

8. How do I know when the cake is done?
A toothpick should come out clean or with a few moist crumbs from the center.

9. Can I use boxed pound cake mix and just add the tropical flavors?
You can! It’s a great shortcut just follow the box instructions and stir in the extras.

10. What should I do if the cake starts browning too fast?
Tent it loosely with foil in the last 15 minutes to prevent over-browning.

Conclusion

If you’re craving a slice of something sweet, tropical, and completely unforgettable, this Piña Colada Pound Cake is your golden ticket. It’s rich, flavorful, and full of vacation vibes no blender required. Whether you’re serving it up at your next backyard BBQ or simply treating yourself to something extra, this cake brings the sunshine straight to your kitchen. So go ahead, bake it, slice it, and savor every bite. Trust me, it’s impossible to stop at just one slice!

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