Piña Colada Pound Cake

This Piña Colada Pound Cake is a tropical-inspired dessert packed with sweet pineapple and creamy coconut flavor. Made with yellow cake mix, coconut pudding, and crushed pineapple, it has a soft, moist texture and a delicious pineapple glaze. Toasted coconut adds the perfect finishing touch, making this cake a wonderful treat for family gatherings, parties, or any occasion.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 box (3.4 oz) instant coconut pudding mix
• 1 cup coconut milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can (8 oz) crushed pineapple, undrained
• 1 teaspoon rum extract
• 1/2 cup toasted shredded coconut

For the Pineapple Glaze

• 1 cup powdered sugar
• 2 tablespoons pineapple juice
• 1 tablespoon melted butter

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
2. In a large mixing bowl, combine the yellow cake mix and instant coconut pudding mix.
3. Add the coconut milk, vegetable oil, eggs, crushed pineapple with its juice, and rum extract.
4. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined.
5. Pour the batter into the prepared Bundt pan and spread it evenly.
6. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely.

Prepare the Pineapple Glaze

1. In a small bowl, whisk together the powdered sugar, pineapple juice, and melted butter until smooth.
2. If the glaze is too thick, add a little more pineapple juice. If it is too thin, add a little more powdered sugar.
3. Drizzle the glaze over the completely cooled cake, allowing it to run down the sides.
4. Sprinkle the toasted shredded coconut over the glaze.
5. Let the glaze set before slicing and serving.

Tips for the Best Piña Colada Pound Cake

• Use room-temperature eggs for a smoother batter.
• Drainage is not necessary for the crushed pineapple in this recipe; include its juice for extra moisture and flavor.
• Toast the shredded coconut lightly in a dry skillet over medium-low heat, stirring frequently until golden.
• Grease every groove of the Bundt pan to help the cake release easily.
• Allow the cake to cool completely before glazing to prevent the glaze from melting away.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture and flavor.