Piña Colada Pound Cake

This Piña Colada Pound Cake is a tropical-inspired dessert with a soft, buttery crumb and a rich pineapple-coconut flavor. Topped with a smooth, creamy glaze and toasted shredded coconut, every slice delivers a delicious combination of sweetness and tropical goodness. It is perfect for family gatherings, holidays, or whenever you want a special homemade dessert.

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 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 Coconut Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons pineapple juice
• 2 tablespoons coconut milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly, including the center tube and all the grooves.
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 evenly into the prepared Bundt pan and smooth the top.
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 before carefully inverting it onto a wire rack.
8. Allow the cake to cool completely before adding the glaze.

Prepare the Pineapple Coconut Glaze

1. In a medium bowl, whisk together the powdered sugar, pineapple juice, and coconut milk until smooth.
2. If the glaze is too thick, add a little more pineapple juice or coconut milk. If it is too thin, add more powdered sugar.
3. Drizzle the glaze generously over the cooled cake, allowing it to flow down the sides.
4. Sprinkle the toasted shredded coconut over the top while the glaze is still wet.
5. Let the glaze set before slicing and serving.

Tips for the Best Results

• Use room-temperature eggs to help the batter mix evenly.
• Do not drain the crushed pineapple, as the juice adds moisture and flavor.
• Toast the shredded coconut in a dry skillet over medium-low heat, stirring frequently until lightly golden.
• Grease the Bundt pan thoroughly to prevent sticking.
• Let the cake cool completely before glazing for a smooth, attractive finish.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated slices to sit at room temperature briefly before serving.