Bring the flavors of the tropics to your kitchen with this rich and buttery Piña Colada Pineapple Pound Cake. Packed with crushed pineapple, coconut, and a hint of rum extract, this moist pound cake is finished with a sweet pineapple glaze and toasted coconut for an irresistible island-inspired dessert.
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, well drained
- 1 cup sweetened shredded coconut
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ tsp rum extract (optional)
For the Pineapple Glaze
- 1½ cups powdered sugar
- 3 tbsp pineapple juice
- 1 tbsp melted butter
- ½ tsp vanilla extract
- ½ cup toasted shredded coconut, for garnish
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Cream the butter and sugar together until light and fluffy, about 4–5 minutes. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix just until combined.
Fold in the crushed pineapple, shredded coconut, vanilla extract, coconut extract, and rum extract if using.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Whisk together the powdered sugar, pineapple juice, melted butter, and vanilla until smooth. Drizzle over the cooled cake and sprinkle with toasted coconut before serving.
