Pina Colada Pound Cake

Hey there! I’m Anna, and I’m thrilled to share a slice of sunshine with you. If you’re juggling work, family, and the never-ending to-do list, this Pina Colada Pound Cake is your sweet escape. Imagine the flavors of your favorite beach cocktail transformed into a moist, buttery cake—no passport required!

This recipe is a lifesaver for those moments when you need a quick dessert that feels like a mini-vacation. Whether it’s a family gathering, a potluck, or just a Tuesday night, this cake brings the tropics to your table with minimal effort.

Why You’ll Love This Pina Colada Pound Cake

• Quick & Easy: Minimal prep time and straightforward steps.

• Family-Friendly: Kids and adults alike will adore the tropical flavors.

• Versatile: Perfect for any occasion, from casual get-togethers to special celebrations.

• Make-Ahead: Tastes even better the next day, making your life easier.BettyCrocker.com

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp coconut extract

• 1 tsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup canned crushed pineapple (drained)

• ½ cup sweetened shredded coconut

• ½ cup sour cream

• ¼ cup coconut milk or regular milkLog in or sign up to view

For the Glaze:

• 1 cup powdered sugar

• 2 tbsp pineapple juice (or milk for a thicker glaze)

• Toasted coconut flakes (for garnish, optional)

Instructions

1. Preheat & Prep: Set your oven to 325°F (163°C). Grease and flour a bundt pan.

2. Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

3. Add Eggs & Extracts: Beat in the eggs one at a time, then mix in the coconut and vanilla extracts.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

5. Mix Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk.

6. Fold in Goodies: Gently fold in the drained pineapple and shredded coconut.

7. Bake: Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.

8. Cool: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

9. Glaze: Whisk together the powdered sugar and pineapple juice (or milk) until smooth. Drizzle over the cooled cake and sprinkle with toasted coconut flakes if desired.

Tips & Tricks

• Drain That Pineapple: Ensure your crushed pineapple is well-drained to prevent a soggy cake.

• No Coconut Milk? Regular milk works just fine in a pinch.

• Toasting Coconut: For extra flavor, toast your shredded coconut in a dry skillet over medium heat until golden brown.

• Make It Boozy: For an adult twist, add a tablespoon of rum to the glaze.Rock Recipes

Serving Suggestions

This Pina Colada Pound Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, garnish with maraschino cherries and a slice of pineapple.My Cake School

Prep Time

• Preparation: 20 minutes

• Baking: 60-70 minutes

• Cooling: 1 hour

• Total: Approximately 2 hours

Nutritional Information (Per Serving)

• Calories: Approximately 450

• Protein: 5g

• Sodium: 200mg

FAQs

Q: Can I substitute fresh pineapple for canned?

A: Absolutely! Just make sure to finely chop and drain it well to avoid excess moisture.

Q: How should I store leftovers?

A: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Q: Can I freeze this cake?

A: Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

This Pina Colada Pound Cake has become a staple in my kitchen, especially during the warmer months. It’s a hit at family gatherings, and even my picky eaters can’t resist a slice. The combination of pineapple and coconut brings back memories of beach vacations and sunny days. I hope this recipe brings a little tropical joy to your home, too.

For more delightful desserts, check out my Classic Lemon Pound Cake and Easy Coconut Macaroons.

Happy baking!

Pina Colada Pound Cake

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• Author: Anna
• Total Time: Approximately 2 hours

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Ingredients

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp coconut extract

• 1 tsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup canned crushed pineapple (drained)

• ½ cup sweetened shredded coconut

• ½ cup sour cream

• ¼ cup coconut milk or regular milk Log in or sign up to view

For the Glaze:

• 1 cup powdered sugar

• 2 tbsp pineapple juice (or milk for a thicker glaze)

• Toasted coconut flakes (for garnish, optional)

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Instructions

Instructions

1. Preheat & Prep: Set your oven to 325°F (163°C). Grease and flour a bundt pan.

2. Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

3. Add Eggs & Extracts: Beat in the eggs one at a time, then mix in the coconut and vanilla extracts.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

5. Mix Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk.

6. Fold in Goodies: Gently fold in the drained pineapple and shredded coconut.

7. Bake: Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.

8. Cool: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

9. Glaze: Whisk together the powdered sugar and pineapple juice (or milk) until smooth. Drizzle over the cooled cake and sprinkle with toasted coconut flakes if desired.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes

Nutrition

• Calories: Approximately 450
• Sodium: 200mg
• Protein: 5g