Pina Colada Bundt Cake
This post was actually created back in 2009, but I'm revisiting it in 2020. I'm updating the blog, and it's interesting to come across old entries. In this case, the original post was as follows:
"This was my first foray into the world of boozy baking, combining my bartending skills with my love of baking. The result was amazing, and a huge hit whenever I serve it!"
Well... that was short and sweet! Completely accurate, too - I've been making this cake for about 20 years now. It was my first original "spirited baking" recipe, a spin off on a basic rum cake I'd been making before then.
This is a cake that has been my go-to on many occasions - BBQs, potlucks, showers, and just for the hell of it. It's been used to help celebrate, and used to lift someone's mood after... well, the opposite of celebration. It's bright, fruity, flavourful, and full of rum - deceptively full, to be honest.
Please note: while many people think that the alcohol cooks off in rum cakes, that's really not the case. So, please serve this responsibly!
This recipe first appeared in my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out! Also, if you're into making all kinds of fun cakes, you should check out my second cookbook, "Evil Cake Overlord". It's available here on my site, as well as on Amazon, and through most major booksellers!
Pina Colada Bundt Cake
Equipment
Ingredients
Cake
- 2 Cups Cake Flour
- 1 ½ Cups Granulated Sugar
- 4 tsp Baking Powder
- 1 tsp Salt
- ½ Cup Butter cut into bits
- 3 Tbsp Vegetable Oil
- 3.5 oz Package Instant Vanilla Pudding Mix
- ½ Cup Liquid Pina colada mix
- 4 Large Eggs
- ½ Cup Rum
- ½ Cup Melted Butter
- 1 tsp Vanilla Extract
- 1 Cup Crushed Pineapple NOT DRAINED
- 2 Cups Unsweetened Coconut Flakes
Rum Soak
- ¼ cup Butter
- 2 Tbsp Water
- ½ cup Granulated Sugar
- ¼ cup Rum
Glaze
- ¼ cup Dark rum
- 2 ½ cups Powdered
Instructions
- Preheat oven to 350.
- Use an electric mixer on low speed to combine the first 6 ingredients in a large mixing bowl until it is the consistency of fine gravel, and all of the particles are almost equal in size.
- Add pudding mix, eggs, pina colada mix, rum, melted butter and vanilla extract to the large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Fold in coconut and pineapple.
- Spray a large Bundt pan with nonstick cooking spray, then pour the batter into it and smooth the top. Bake until fully golden and knife comes out clean – about 1 hr 15 minutes. Remove from oven and place on cooling rack while making rum soak.
- Rum Soak: In a small saucepan combine butter, water and sugar. Carefully bring to a boil – do not allow to boil over. Reduce to a simmer and cook until sugar is dissolved and syrup becomes thicker. Remove from heat and add the rum. Mix it all up.
- While cake is still cooling in the pan, pour hot syrup on top of cake. There is a lot of syrup and if cake doesn’t soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up. Cool cake completely in pan before turning out onto serving platter.
- For the glaze, mix icing sugar into the rum to make a thick mix. Warm it in the microwave for a few second if it gets too firm, then pour over the cake.
Nutrition
 |
Interested in making wickedly delcious cakes? You'll LOVE my second cookbook, Evil Cake Overlord! We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here . |
 |
Interested in boozy culinary experiments? You'll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more. To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here. |
This cake is in the oven right now, I can't wait! I assume the pineapple, coconut, and pina colada mix go in the cake portion, right? I didn't see them listed in the directions. 🙂
This is the best cake I have made in years. Purchasing "spirited baker" for my nook, so there will be lots of fun in my kitchen soon! Thank you!
I plan on making your pina colada cake from your second book, but want to omit the alcohol. Can I omit the whole 1/2 cup without affecting the recipe or can I substitute something?
Hi Charlene,
You can substitute 1/2 cup of water, milk, or pineapple juice. I'd recommend adding 2 tsp rum extract if you'd like it to taste more like a pina colada, rather than just coconut/pineapple.
Hope this helps!