Piña Colada Pound Cake Recipe

Tropical bliss in every bite! This moist, buttery piña colada pound cake is loaded with coconut milk, crushed pineapple, and a splash of coconut rum.

Craving something that tastes like a vacation but don’t want to pack a suitcase? This piña colada pound cake brings the beach vibes to your kitchen—with golden crusty edges, a soft coconut-scented crumb, and sweet bits of pineapple tucked inside like little sunshine nuggets. Plus, it’s spiked (just a smidge) with coconut rum, because why not? Perfect for brunch, birthdays, or those “I just felt like baking” kind of days.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Piña Colada Pound Cake

This isn’t your average pound cake. It’s the dessert equivalent of a pool float and a piña colada in hand, no SPF required.

Soft and fluffy inside, golden crisp outside: That perfect pound cake texture—we’re talking plenty of buttery richness without being dense.
Real coconut flavor: Not just extract, but coconut milk and toasted flakes bring serious Tropical Energy.
Boozy but balanced: The coconut rum isn’t overwhelming, just enough to make your guests raise an eyebrow (with joy).
No fancy ingredients: If you’ve got a can of pineapple and a bottle of rum, you’re halfway there.
Glaze that’s chef’s kiss-worthy: It drips, it sparkles, it makes you lick the plate. Not sorry.
Make-ahead friendly: It actually tastes better the next day. Yes, really.

Ingredient Notes

This pound cake has a few key players that work together like a beach band: smooth, sweet, and a little boozy.

Unsalted butter: Room temp is key here. Cold won’t cream, melted won’t whip. Think soft enough to press a thumbprint, but not melting on sight.
Granulated sugar: The sweet backbone. Creaming it with butter gives our cake that airy, dreamy lift.
Eggs: They bind, they fluff, and they add moisture. Make sure they’re room temp—for science (and better batter).
Bacardi coconut rum: Adds warmth and coconut depth. Not boozy in-your-face, just a whisper of island life.
Vanilla extract: Balances everything with its cozy, mellow background notes. Always worth using the real stuff.
All-purpose flour & instant pudding mix: The flour gives structure, the pudding brings softness and a little extra vanilla magic.
Baking soda & powder: Tiny leavening agents doing big cake things. Both are needed to balance the batter’s acidity and richness.
Full-fat coconut milk: Not the stuff in cartons. Go for canned, creamy, and shake it first in case it’s separated.
Crushed pineapple: Drain it well, or you’ll end up with a soggy cake cuddling the oven floor.
Powdered sugar and rum glaze: Sweet, boozy, glossy heaven. Topped with toasted coconut, it’s basically summer frosting.

How To Make This Piña Colada Pound Cake

Okay, loosen your shoulders and grab your bundt pan—we’re doing this the fun, low-stress way. No need for precision anxiety, just some measuring cups and good tunes in the background.

Preheat and prep the pan: Grease and flour that bundt pan like you mean it. Don’t skip this! Bundt pans are known for betrayal if underprepared.
Cream the butter and sugar: Beat the butter until it’s creamy and sighs under the mixer. Then, gradually add sugar and beat like you’re building clouds—light, fluffy clouds. This step takes a few minutes, but it’s worth it for that tender crumb.
Add eggs, then rum and vanilla: Crack in the eggs one at a time, beating in between. No shortcuts here. Then splash in the rum and vanilla and let it mingle.
Whisk the dry stuff: Flour, pudding mix, baking soda, powder, salt—whisk ‘em well so they distribute evenly. No half-hearted whisking, okay?
Alternate mixing wet and dry: Lower the mixer speed and start adding the dry mix in three rounds, alternating with coconut milk. Begin and end with dry. You’re basically conducting a little cake symphony here.
Fold in the pineapple: Gently stir in the crushed, drained pineapple by hand. A spatula works best to keep things light and airy.
Pour and bake: Scoop into the pan, smooth the top, and bake 60 to 70 minutes. Begin checking at 55—your oven may have opinions.
Glaze & garnish: Once cooled, whisk up that coconut-rum glaze, drizzle generously, and sprinkle toasted coconut with abandon.

Storage Options

Let’s be real: this piña colada pound cake has what I call “dangerous shelf life.” It gets moister the next day, so good luck keeping it around.

Once it’s completely cooled, wrap the cake tightly in plastic or store slices in an airtight container. It’ll stay happy on the counter for about 3 days, maybe 4 if your kitchen isn’t too warm.

Fridge-wise, it’ll last up to 6 days without a fuss. Just bring to room temp before eating, or microwave a slice for 10–15 seconds for maximum coziness.

Freezing? Yep, totally doable. Wrap slices individually or the whole cake (pre-glazing) in cling wrap, then foil, then tuck it into a freezer bag. Freeze for up to 3 months. Let it thaw in the fridge overnight or on the counter for a couple of hours. The glaze may lose a touch of shine, but flavor-wise? Still a tropical dream.

Variations and Substitutions

This cake is pretty chill, but if you’re feeling adventurous or missing an ingredient, here’s how to pivot gracefully.

Swap the rum: No Bacardi on hand? Try another flavored rum, or even dark rum for more warmth. Want it booze-free? Coconut extract works—go easy with it.
Use fresh pineapple: Just chop it super fine and drain thoroughly. Don’t skip the draining or risk turning your cake into pineapple soup.
Switch the glaze: Not a fan of booze? Use fresh lime juice with the powdered sugar and coconut milk. It gives a fresh zip instead.
Go full vegan: I haven’t tested it fully, but subbing a trusted vegan butter, flax eggs, and a dairy-free pudding mix might just fly. Skip the eggs carefully.
Mini pound cakes: Pour the batter into greased mini bundt pans or even muffin tins. Just adjust baking time—start checking around 25–30 minutes.
Add chopped nuts: Macadamia nuts or toasted pecans could add crunch and contrast. Fold them in with the pineapple. Yum.

What to Serve with Piña Colada Pound Cake

This cake doesn’t play well with plain coffee alone—it wants an ensemble. Something to highlight the coconutty mood or contrast that sweet pineapple vibe.

Cold brew or iced coffee with cinnamon cream: The bitterness of the coffee cuts through the sweetness, while cinnamon complements the tropical flavors better than you’d think. Bonus points if you add foam.
A little scoop of something cool: Vanilla bean ice cream is obvious and perfect. Or shake things up with coconut sorbet or even something like these peanut butter & banana ice cream sandwiches on the side.
Coconut rum cocktail: Want full beach mode? Sip on a chilled coconut mojito or a piña colada (yep, double piña). Lean into it.
A side of tart fruit salad: Pineapple, mango, and lime-tossed berries all wake up the palate between bites of that rich cake.
Serve with brunch-style sides: A slice of this plays surprisingly well next to things like these savory bacon basil cornbread muffins for a sweet-savory spread.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make this piña colada pound cake without alcohol?

Yep! Just swap the coconut rum for coconut extract, but go light—a teaspoon is plenty. You still get that island flavor, just none of the buzz. The cake itself holds up beautifully without it, and the texture won’t skip a beat.

Do I need to use instant pudding mix in the batter?

Technically? No. But should you? Absolutely. The pudding mix gives the cake that ultra-soft, tender crumb we all secretly crave. Skip it, and your cake may end up a bit more firm and dry. In a pinch, a spoonful of cornstarch and a little extra sugar can help, but flavor-wise, the pudding mix wins.

Why did my bundt cake stick to the pan?

Ugh, been there. It usually comes down to under-prepping the pan. Use a generous coating of butter and flour *or* baking spray with flour in it. Get into every nook and cranny of those pan ridges. Also, let the cake rest 10 minutes before trying to flip—it helps set the crust and loosens naturally.

Can I make this in a regular loaf or round pan instead of a bundt?

You can! The batter fits nicely into two standard loaf pans or a couple of 8-inch rounds. Just watch the baking time like a hawk. Loaves may bake faster—start checking around 45–50 minutes. And grease well, as usual. You might not get the same dramatic presentation, but the flavor’s still pure sunshine.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Get 5 recipes to simplify your life: