Pineapple and coconut add a fun summer twist to this easy Pina Colada Bundt Cake. It’s a great 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. They are another crowd pleasing dessert.
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Recently our youngest son received a note in the mail. This wasn’t just any note though. It was from a little girl from church telling him how much she liked him. He was so embarrassed by it that he tore it up and flushed it down the drain.
I guess that’s one way to keep his older brother from reading it and teasing him mercilessly.
My husband was able to get him to spill the beans about the flushed letter though. We talked to him about making sure he is being kind and not hurting her feelings.
His plan was to avoid her or just to tell her he already liked someone at school. I am so not ready for this with my baby! Someone pass me a big plate of cake to drown my “getting old sorrows” in!
Let’s talk about something other than my kids growing up and getting love letters in the mail.
How about that cake? Cake always makes me happy…especially cake baked in a bundt pan. I don’t know what it is about that shape, but it always makes me smile. Over the years I have made bundt cakes with salted caramel, sprinkles, apples, and bananas. I don’t see an end to these fun cakes!
But lately I have been kind of loving the coconut and pineapple combo of a pina colada. Did you see the Pina Colada Cake Trifle from last week?
I couldn’t stop thinking about how good it was, so when I had to make a dessert for a dinner at church this past weekend, I knew just what flavor to make it.
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 a box cake mix.
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!
How to make a Pina Colada Bundt Cake:
Make sure you spray your bundt pan thoroughly with a nonstick baking spray. I always use Baker’s Joy when I bake a bundt cake. The flour and oil combo helps to release the cake smoothly every time.
Add a box of pudding and sour cream to the cake batter to give it a firm and pound like texture.
Stir in a can of crushed pineapple, shredded coconut, and rum extract to give this easy cake a sweet tropical flair.
Spoon the batter into the prepared pan and bake for the specified time. Let it 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.
Decorating your 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. All that is left is to plop maraschino cherries with stems on top of each swirl and add the toasted coconut. 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 minute. Then cut yourself a big slice of the Pina Colada Bundt Cake and be transported to the tropics with every bite.
At least in your vacation fantasyland you can forget about your kids getting older and getting love letters.
More delicious pina colada recipes you may enjoy:
- A pitcher of Pina Colada Rum Punch sounds like a great way to relax on summer weekends.
- This creamy Pina Colada Fudge has my name written all over. Pineapple and coconut goodness in every bite.
- Keep a batch of these No Bake Pina Colada Cheesecake Parfaits in the fridge for when the tropical urge hits you.
- Cool down this summer with this Frozen Pina Colada in a Bucket.
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Tools used to make this Pina Colada Bundt Cake:
For the cake
- 1 vanilla cake mix
- 1 - 3.4 ounce instant vanilla pudding mix
- 4 eggs
- 1 - 8 ounce can crushed pineapple (do not drain)
- 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 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 until creamy. Add the cream cheese, 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.. Top each swirl with a cherry that has been patted dry.
- 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: 594 Total Fat: 27g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 99mg Sodium: 620mg Carbohydrates: 85g Fiber: 2g Sugar: 67g Protein: 5g
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