Say hello to the tropics no matter where you are with this irresistible Pina Colada Pound Cake. Imagine biting into a moist, buttery crumb layered with sweet pineapple, tender coconut, and just a hint of rum — every forkful tastes like vacation on a plate! This easy but impressive dessert brings pure sunny vibes to your gatherings, brunches, or those cozy evenings when you crave something special. Whether you’re a devoted pound cake fan or just in the mood for a treat that makes you smile, the Pina Colada Pound Cake promises pure delight with every bite.
Ingredients You’ll Need
Building this vacation-worthy cake is remarkably simple, thanks to a lineup of pantry staples enhanced by a couple of key tropical accents. Each ingredient plays its own unique role, delivering the unbeatable flavor, softness, and golden color that makes Pina Colada Pound Cake so memorable. Here’s what you’ll need:
- Unsalted butter (1 cup, softened): Gives the cake its famously rich, tender crumb and helps carry the tropical flavors.
- Granulated sugar (1 1/2 cups): Sweetens the cake without overpowering the subtle coconut and pineapple notes.
- Large eggs (4): Bind the batter together for a perfectly dense yet delicate pound cake texture.
- Sour cream (1/4 cup): Adds moisture and a tangy lift that balances the sweetness; coconut cream works too for extra flavor.
- Coconut extract (1/2 teaspoon): Enhances the Pina Colada profile with a deep coconut aroma.
- Vanilla extract (1/2 teaspoon): Rounds out the flavors and melds everything together.
- All-purpose flour (2 cups): The backbone of the cake’s structure, ensuring a tight and even crumb.
- Baking powder (1/2 teaspoon): Lends a gentle lift to keep the pound cake light yet sturdy.
- Salt (1/2 teaspoon): Intensifies all the other flavors and balances sweetness.
- Crushed pineapple, well-drained (1/2 cup): Bursts of real pineapple throughout make every bite juicy and bright.
- Shredded sweetened coconut (1/2 cup): Provides extra texture and unmistakable coconut flavor in each slice.
- Dark rum (2 tablespoons, optional): The classic Pina Colada twist; adds depth and a hint of grown-up warmth.
- Pineapple juice (1/4 cup): Infuses the cake with fruit-forward tang and keeps it moist.
- For the glaze: 1 cup powdered sugar, 2–3 tablespoons pineapple juice, 1 tablespoon dark rum (optional), toasted coconut for garnish (optional).
How to Make Pina Colada Pound Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 325°F (160°C). This gentle heat is perfect for coaxing out a dense, moist crumb without drying out your Pina Colada Pound Cake. Grease either a standard 9×5-inch loaf pan or your favorite bundt pan. A bundt pan adds an extra note of drama if you’re going for looks, but a loaf pan keeps it classic.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light, fluffy, and almost pale. This step is all about building the cake’s structure and airiness, so give it a solid few minutes and marvel as the mixture transforms.
Step 3: Add Eggs and Flavors
Crack in the eggs, one at a time, mixing thoroughly after each one—this helps the batter stay silky, not curdled. Then stir in the sour cream, coconut extract, vanilla extract, pineapple juice, and, if you’re feeling festive, the dark rum. The batter will smell absolutely divine, like you’re halfway to tasting Pina Colada Pound Cake already!
Step 4: Stir Together the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt to blend evenly. This extra step helps your cake bake up with a uniform crumb and rise just enough without any dry pockets.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. Over-mixing here is the enemy of a tender crumb, so fold with care—your patience pays off.
Step 6: Fold In Pineapple and Coconut
Using a spatula, gently fold in the well-drained crushed pineapple and shredded sweetened coconut. These juicy, chewy bursts are the unmistakable signature of any true Pina Colada Pound Cake.
Step 7: Fill the Pan and Bake
Spoon the gloriously tropical batter into your prepared pan, smoothing the top for even baking. Pop into the oven and bake for 60–70 minutes. You’ll know it’s done when a toothpick comes out clean from the center and your kitchen smells like a beachside bakery!
Step 8: Cool the Cake
Let the cake rest in the pan for 10 minutes (it’s still setting up!), then carefully transfer it to a wire rack to cool completely. This final wait is the hardest part, but it ensures the glaze won’t melt right off.
Step 9: Make the Glaze
In a small bowl, whisk together powdered sugar, pineapple juice, and a splash of rum if you like. The resulting glaze should be just runny enough to drizzle but thick enough to cling. Drizzle it decoratively over your cooled cake and, for a final touch, sprinkle on toasted coconut if you’re feeling extra.
How to Serve Pina Colada Pound Cake
Garnishes
A gentle shower of toasted coconut on top is essential for that satisfying nutty crunch and beautiful contrast. If you want to get a little fancy, add thin pineapple wedges, maraschino cherries, or even fresh mint leaves for that perfect island party vibe.
Side Dishes
Pair your Pina Colada Pound Cake with scoops of coconut or pineapple ice cream, a dollop of whipped cream, or a fresh fruit salad. For a light brunch setting, serve small slices alongside citrusy fruit or a glass of sparkling water with lime—it makes the bright flavors pop even more.
Creative Ways to Present
Dress up each slice with a drizzle of extra glaze and a cocktail umbrella for a tongue-in-cheek tropical look! For entertaining, cube the cake and skewer with fruit for playful dessert kabobs. Or go all out and use the cake as the base for a decadent trifle with layers of coconut cream and pineapple chunks.
Make Ahead and Storage
Storing Leftovers
Keep leftover pound cake tightly wrapped at room temperature for up to three days. The flavors actually get better as they mingle and rest, so don’t fret if you can’t finish it all at once. If your kitchen is particularly warm, stash it in the fridge to keep the glaze intact.
Freezing
The Pina Colada Pound Cake is a dream for freezing! Wait until it’s completely cool, then wrap slices or the whole (unglazed) cake in plastic wrap and foil. It keeps beautifully for up to three months. To serve, thaw in the fridge overnight and glaze after thawing, if possible.
Reheating
If you like your cake slightly warm, reheat individual slices in the microwave for about 10 seconds. This makes the flavors bloom and the crumb even softer. If the whole cake is chilled, bring it to room temperature before serving so the glaze shines.
FAQs
Can I make Pina Colada Pound Cake without rum?
Absolutely! The rum adds a delightful note but is entirely optional; the cake will still taste fabulously tropical thanks to the pineapple and coconut. For a kid-friendly or alcohol-free version, just skip the rum—it won’t compromise the texture or flavor.
What’s the secret to a moist Pina Colada Pound Cake?
The key is all in the balance of ingredients: sour cream (or coconut cream), pineapple juice, and plenty of butter. Be careful not to over-bake and be sure your crushed pineapple is well-drained to avoid sogginess. These tricks guarantee a super-moist crumb every time.
Can I use fresh pineapple instead of canned?
Yes, you can use finely chopped fresh pineapple, just make sure to drain it very well to reduce excess liquid. Canned crushed pineapple is convenient and consistent, but fresh pineapple gives a lovely, bright flavor—just avoid the tough core pieces.
Is it better to bake this cake in a bundt pan or a loaf pan?
Both pans work wonderfully, so it’s really about the look you want! A bundt pan creates a more dramatic, party-worthy presentation, while a loaf pan gives you neat, classic slices. Just make sure to grease your pan well either way for easy release.
Can I make cupcakes or mini cakes with this batter?
Definitely! Spoon the batter into lined muffin tins, filling them about two-thirds full, and bake at the same temperature for 18-22 minutes. Keep an eye out for doneness with a toothpick. Mini Pina Colada Pound Cake cupcakes are perfect for showers or parties.
Final Thoughts
If you’re craving a cake that’s equal parts joyful nostalgia and modern tropical bliss, you have to try this Pina Colada Pound Cake. Every bite is like a sweet, sunny escape, perfect for sharing with friends or savoring solo (no judgement!). Give it a whirl—you’ll want to bake it again and again.
Print
Pina Colada Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
- Diet: Vegetarian
Description
Indulge in the tropical flavors of a Pina Colada Pound Cake! This moist and flavorful cake is infused with pineapple, coconut, and a hint of rum, making it the perfect dessert for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple (well-drained)
- 1/2 cup shredded sweetened coconut
- 2 tablespoons dark rum (optional)
- 1/4 cup pineapple juice
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon dark rum (optional)
- toasted coconut for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and grease a standard 9×5-inch loaf pan or bundt pan.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in sour cream, coconut extract, vanilla extract, pineapple juice, and rum (if using).
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix just until combined. Fold in the crushed pineapple and shredded coconut.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar, pineapple juice, and rum (if using) until smooth. Drizzle over the cooled cake and sprinkle with toasted coconut if desired.
Notes
- For a stronger tropical flavor, you can substitute coconut cream for sour cream.
- This cake also works beautifully in a bundt pan for a more decorative look.
- Store leftovers tightly wrapped at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
