Pineapple and coconut add a fun summer twist to this easy Pina Colada Bundt Cake. It is a delicious tropical dessert for summer picnics or barbecues. Watch everyone smile as they grab a slice.
If you love pina coladas, make sure you try out these Pina Colada Sugar Cookie Bars too They are another crowd pleasing dessert.
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Baking always makes me happy. Now I know there are some of you that love baking from scratch. Now don’t get me wrong, I love baking this way too, but I also love doctoring up mixes.
There is nothing wrong with jazzing up a cake mix to give you the look of a bakery style cake, right? I mean look how gorgeous this Strawberry Mousse Cake looks. Yup, it started from a box mix too.
My feelings on the matter is that someone took the time to calculate all those ingredient measurements into a box, so I’m going to go ahead and use them.
It saves me a little bit of time in the kitchen, which translates into baking a cake faster for my mouth! You do what you feel is best for you though!
For now I’m going to continue to go the semi-homemade route. Giving pre-made ingredients that homemade with flair pizzaz is how I like to roll!
Now cakes baked in a bundt pan make me smile even more. Something about that shape just gets me every single time.
But lately I have been kind of loving the coconut and pineapple combo of a pinã colada. This Pina Colada Cake Trifle is one of my absolute favorite summer desserts, so I knew I wanted to make a tropical bundt cake with those flavors.
How to make a Pina Colada Bundt Cake:
- Make sure you spray your bundt pan thoroughly with a nonstick baking spray.
- Beat the cake mix, pudding mix, eggs, pineapple, extract, sour cream, and oil together first.
- Stir in shredded coconut gently. Spoon into the prepared pan and bake.
- Let the bundt cake cool in the pan for about 10-15 minutes, then place a plate on top of the cake and flip it out. You need to get the cake out of the pan while it is still warm because as it cools it could stick to the sides.
PRO TIP: I use Baker’s Joy when I bake bundt cakes. The flour and oil combo helps to release the cake smoothly every single time.
Decorating a Pina Colada Bundt Cake:
- Make some toasted coconut first. Place some shredded coconut on a sheet pan and bake it at 350 degrees for 4-5 minutes. Make sure you stir the coconut around every minute or so because the edges will brown first. Let it cool as you make the frosting.
- Beat together some softened cream cheese, butter, cream of coconut, and rum extract until creamy. Then add your sugar beat it until soft and fluffy. Spoon out 1/2 cup of frosting for the top of the cake.
- A small flat spatula works great for spreading the frosting on the sides of the cake. After you get it all spread out, go around the bundt cake with gentle swirling motions to create a pretty pattern on the sides.
- Use a piping bag and icing tip to add swirls to the top of the cake with the reserved cream cheese frosting. Add maraschino cherries with stems to the top of each swirl and sprinkle toasted coconut all over.
- Make sure you pat the cherries dry before you add them because if you don’t they will drip red cherry juice all over your pretty cake. That’s no bueno.
Now step back and admire your gorgeous bakery creation for a few minute. Then cut yourself a big slice of the pina colada cake and be transported to the tropics with every bite.
Does this bundt cake need to be refrigerated?
Yes, the frosting has cream cheese in it so it needs to be refrigerated. Take the cake out about 30 minutes before serving to take the chill off the cake.
More delicious pina colada recipes you may enjoy:
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For the cake
- 1 vanilla cake mix
- 1 (3.4 ounce) box instant vanilla pudding mix
- 4 large eggs
- 1 (8 ounce) can crushed pineapple, undrained
- 1 teaspoon rum extract
- 1 cup sour cream
- 1/4 cup oil
- 1 1/2 cup shredded coconut, divided
For the Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 Tablespoons cream of coconut
- 1/2 teaspoon salt
- 1/2 teaspoon rum extract
- 4 1/2 cups powdered sugar
- maraschino cherries with stems, for garnish
- Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick spray. Set aside.
- Place 1/2 cup shredded coconut on a baking sheet. Bake for 4-5 minutes, stirring often. Remove and cool.
- Beat the cake mix, pudding mix, eggs, pineapple, extract, sour cream, and oil on low for 1 minute. Beat on medium for 2 minutes. Stir in the remaining coconut.
- Spoon into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out mostly clean.
- Remove and let cool in the pan for 10-15 minutes, then flip out onto a plate to cool completely.
- Beat the butter and cream cheese until creamy. Add the cream of coconut, extract, and salt and beat again.
- Slowly add the powdered sugar until completely mixed in. Reserve 1/2 cup frosting.
- Spread the rest of the frosting on the cake. Pipe swirls on top of the cake with the reserved frosting using a piping bag and icing tip 21.
- Drain the maraschino cherries and pat dry with paper towels. Top each swirl with a cherry.
- Sprinkle the toasted coconut all around the swirls and down the sides. Keep the cake refrigerated until it is time to serve.
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Amount Per Serving: Calories: 547Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 85mgSodium: 527mgCarbohydrates: 84gFiber: 2gSugar: 66gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Pina Colada Bundt Cake was first published on June 8, 2015. The photos and post have been updated and republished July 15, 2020.