Pina Colada Pound Cake


  • 1 box (15.25 oz) yellow cake mix (or your favorite homemade pound cake recipe)
  • 1 small box (3.4 oz) instant vanilla pudding mix
  • 1 cup canned crushed pineapple (with juice)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup vegetable oil (or melted butter)
  • 4 large eggs
  • 1/4 cup rum (optional, or substitute with pineapple juice for a non-alcoholic version)
  • 1 teaspoon coconut extract (optional, for extra coconut flavor)

For Topping (Optional):

  • 1/2 cup sweetened whipped cream
  • 2 tablespoons toasted shredded coconut
  • Fresh pineapple chunks or maraschino cherries

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 325°F (165°C).
  2. Grease and flour a standard loaf pan (9x5 inches) or a Bundt pan for a decorative shape.

2. Mix the Batter

  1. In a large mixing bowl, combine the cake mix, pudding mix, crushed pineapple (with its juice), shredded coconut, oil (or melted butter), eggs, rum (or pineapple juice), and coconut extract (if using).
  2. Beat the mixture with a hand mixer or whisk for 2–3 minutes, until smooth and well combined. The batter will be thick and fragrant.

3. Bake

  1. Pour the batter into the prepared pan, spreading it evenly.
  2. Bake in the preheated oven for 50–60 minutes (or 60–70 minutes for a Bundt pan), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Add Finishing Touches

  1. If desired, dust the cooled cake with powdered sugar for a simple finish.
  2. Top slices with whipped cream, toasted coconut, and fresh pineapple chunks or cherries for an extra tropical touch.

Tips for Success

  • Toast the Coconut: Toasting the shredded coconut before adding it to the batter enhances its nutty flavor. Spread it on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, watching closely to avoid burning.
  • Use Fresh Pineapple: For a fresher taste, substitute canned crushed pineapple with finely chopped fresh pineapple.
  • Add Rum for Depth: A splash of rum adds authenticity and depth to the tropical flavors, but it’s optional if you prefer to skip it.
  • Make Ahead: This cake tastes even better the next day as the flavors meld. Store it in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Why This Recipe Works

This Piña Colada Pound Cake combines the rich, dense texture of pound cake with the bright, tropical flavors of pineapple and coconut. The addition of rum and coconut extract deepens the flavor profile, while the crushed pineapple keeps the cake incredibly moist. Whether served plain or dressed up with toppings, this cake delivers big on taste and nostalgia.

Conclusion: A Slice of Paradise

Whether you’re craving a tropical dessert, looking to impress guests, or simply want to try something new, this Piña Colada Pound Cake is sure to delight. Its bold flavors, moist texture, and versatility make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can customize it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this Piña Colada Pound Cake might just inspire others to try it too! 🍍✨


 

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