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Pina Colada Bundt Cake

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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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A white plate on a red and white towel with a slice of pina colada bundt cake on it

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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!

A frosted pina colada bundt cake on a white cake plate decorated with toasted coconut and maraschino cherries

 Now cakes baked in a bundt pan make me smile even more. Something about that shape just gets me every single time.

 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 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.

A white plate on a red and white striped towel with a slice of pina colada bundt cake on it and more cake behind it

How to make a Pina Colada Bundt Cake:

  1. Make sure you spray your bundt pan thoroughly with a nonstick baking spray. 
  2. Beat the cake mix, pudding mix, eggs, pineapple, extract, sour cream, and oil together first.
  3. Stir in shredded coconut gently. Spoon into the prepared pan and bake.
  4. 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.

An overhead picture of the top of a pina colada bundt cake topped with frosting, toasted coconut, and cherries

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.

A slice of pina colada bundt cake on a white plate with a bowl of cherries and the rest of the cake behind it

More delicious pina colada recipes you may enjoy:

A picture of the side of a pina colada bundt cake decorated with frosting, coconut, and cherries

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Yield: 12-14 servings

Pina Colada Bundt Cake

Pina Colada Bundt Cake

Pineapple and coconut adds a fun summer twist to this easy Pina Colada Bundt Cake. It's the perfect dessert for any summer party or picnic.

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick spray. Set aside.
  2. Place 1/2 cup shredded coconut on a baking sheet. Bake for 4-5 minutes, stirring often. Remove and cool.
  3. 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.
  4. Spoon into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out mostly clean.
  5. Remove and let cool in the pan for 10-15 minutes, then flip out onto a plate to cool completely.
  6. Beat the butter and cream cheese until creamy. Add the cream of coconut, extract, and salt and beat again.
  7. Slowly add the powdered sugar until completely mixed in. Reserve 1/2 cup frosting.
  8. 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.
  9. Drain the maraschino cherries and pat dry with paper towels. Top each swirl with a cherry.
  10. 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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Nutrition Information:

Yield:

14

Serving Size:

1
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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cakes & Cupcakes
Two pictures of pina colada bundt cake collaged together with a red text box

*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.

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Comments

  1. Beth says

    Oh my goodness! I don’t think I would know how to handle that situation as a parent! Good thing schools out for summer.. right?! I adore how this bundt is dressed up, looks perfect!

    Reply

  9. Mir says

    I’m all about quick fixes with mixes! It’s the end result that counts!
    And that is too adorable about your son. I wish you’d been able to steal it and hold onto it for posterity!

    Reply

  10. [email protected] says

    Send some of this cake over and we´ll both wallow in self pity because our kids are growing up way too fast! Every time my daughter mentions a boy she likes, I want to run away lol!
    ps. this cake looks way too good!!

    Reply

    • Jocelyn says

      I could definitely use a “wallow” party with lots of sweets with someone who understands. Kids getting older is definitely not cool!!!

      Reply

  13. Hayley @ The Domestic Rebel says

    Oh boy, does this cake look divine! I adore anything pina colada flavored, so I know this is right up my alley. I made a pina colada bundt recently too, but mine didn’t have the decadent frosting that yours has!

    Reply

  14. Cyndi - My Kitchen Craze says

    Oh my goodness!! Did she actually mail him a letter or just stuff it in the mail box. WOW that took some guts on her part. And I love your son’s reaction. Classic!! 🙂 I agree cake makes me happy too. This one reminds me of Hawaii and beaches. I think I need to make it and eat it while alone so I can reminisce. Pinned!!

    Reply

    • Jocelyn says

      She actually mailed it to him. It really was so super sweet! I still can’t believe what my son did to it…I would have loved to have kept it. Pineapple and coconut makes me think beaches too!!!

      Reply

  19. tanya says

    That is so funny that your son flushed it down the toilet! lol I can’t even imagine how Ill react when my son has his first crush. He is not quite 6. 🙂 That cake looks really good. Anytime coconut is involved in cake my husband wants me to make it. 🙂

    Reply

    • Jocelyn says

      Tell me about it…no one writes love letters like that anymore! Although it totally made me binge on sweets because my baby shouldn’t be getting them yet!

      Reply

  23. Erin @ Miss Scrambled Egg says

    I am 100% in love with this cake, Jocelyn! I remember the days of childhood crushes. I’m glad that stage of my life is over although I still send love letters to my sweetie. I’m pretty sure he keeps the letters and drawings that I write to him! 🙂

    Reply

    • Jocelyn says

      I haven’t made this particular cake in anything but a bundt pan. Have you tried using Baker’s Joy? It is a baking spray that is amazing…cakes just fall right out of the pan. You could bake this in a 9×13 pan, but I’m not sure how long to tell you. I would bake it the time on the box and then just keep checking it until a toothpick comes out mostly clean. I hope that helps 🙂

      Reply

  27. viviana says

    I make this bundt cake all the time. I usually use coconut pudding mix, instead of the vanilla pudding. I especially like the way you frosted it and will definitely try it on my next one.

    Reply

  31. Jaime says

    Do you use sweetened flaked coconut? My six year old was looking at my Pinterest to get ideas for her birthday dessert and she saw this and said, “coconut and cherries on top! That’s what I want!” Excited to try it!

    Reply

    • Jocelyn says

      Yes, I always use sweetened coconut because that’s what I prefer! That is so sweet that your little girl wants this cake for her birthday! I hope she enjoys it and has an awesome bday!!!

      Reply

  32. Cat says

    Does this cake freeze well without the frosting? I don’t have AC so I don’t bake in the summer but I like to have goodies in the freezer to just pull out for entertaining.

    Reply

    • Jocelyn says

      I think you could freeze the cake part just fine. Once it is completely cool, wrap it in saran wrap and a freezer bag and freeze. Then when you want to defrost it, put it in the fridge over night and frost the next day. I hope that helps and that you enjoy the cake.

      Reply

    • Jocelyn says

      The recipe just uses rum extract, which is not the same as rum. But you could substitute vanilla extract if you prefer. The rum extract really adds that tropical flavor though.

      Reply

  36. Mary Scragg says

    This cake is so moist and delicious that I am making it today for my sister’s birthday. She loves anything pina colada. The icing is perfect in taste and texture as is the cake!
    Thank yu for sharing,you are making many people happy!????
    Mary

    Reply

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