Piña Colada Pound Cake

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Say hello to your new tropical dessert obsession: Piña Colada Pound Cake. This cake is sunshine in every bite, infused with the flavors of pineapple, coconut, and a splash of rum extract to echo the iconic cocktail. Moist, dense, and dripping with a sweet glaze, it’s a true showstopper that feels indulgent yet wonderfully refreshing.

Whether you’re hosting a summer barbecue, dreaming of the beach in the middle of winter, or simply want a slice of something fun and fruity, this pound cake brings vacation vibes straight to your kitchen. Bonus? It looks as good as it tastes, especially with a sprinkle of shredded coconut cascading down the glaze.

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What Kind of Pineapple Should I Use?

Crushed pineapple in juice is your best friend here. It keeps the cake tender and juicy while adding bold flavor. Avoid pineapple in syrup as it can make the cake overly sweet and heavy.

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Ingredients for the Piña Colada Pound Cake

• Butter – The base of any great pound cake. It brings rich flavor and structure.
• Granulated Sugar – Sweetens the cake and helps with the light texture.
• Eggs – Essential for binding and structure.
• All-Purpose Flour – The main dry ingredient that gives the cake body.
• Baking Powder – Just a touch to help with rise.
• Salt – Balances out the sweetness.
• Crushed Pineapple – Adds fruity flavor and moisture.
• Coconut Milk – Creamy and tropical, it enhances the coconut flavor.
• Shredded Coconut – Toasted or plain, it adds texture and extra coconut taste.
• Rum Extract – Gives it that signature piña colada essence.
• Vanilla Extract – Adds warmth and enhances the other flavors.
• Powdered Sugar & Pineapple Juice – For the glaze that gets drizzled over the top.

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How To Make the Piña Colada Pound Cake

Step 1: Prep Your Pan and Ingredients

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or line a loaf pan with parchment. Let your butter, eggs, and coconut milk come to room temperature for smoother mixing.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the butter and sugar until fluffy and pale. This step is key to a light, airy texture.

Step 3: Add Eggs and Extracts

Beat in the eggs one at a time, followed by the vanilla and rum extracts. This ensures even distribution and emulsification.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet ingredients.

Step 5: Fold in the Good Stuff

Fold in the crushed pineapple (with juice), coconut milk, and shredded coconut. The batter will be thick but fragrant.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes or until a toothpick comes out clean.

Step 7: Glaze It Up

Let the cake cool slightly, then mix powdered sugar and pineapple juice to form a glaze. Drizzle generously over the top and let it cascade down the sides.

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Serving and Storing the Piña Colada Pound Cake

Serve your piña colada pound cake slightly warm or at room temperature. The glaze sets beautifully after an hour, making it ideal for slicing. To store, wrap tightly and keep at room temp for up to 3 days. For longer freshness, refrigerate for up to a week, or freeze slices individually.

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What to Serve With Piña Colada Pound Cake?

Fresh Tropical Fruit

A colorful side of mango, kiwi, or papaya enhances the island flavor.

Whipped Cream

A dollop of fresh whipped cream makes each bite even dreamier.

Coconut Ice Cream

Double down on coconut with a creamy scoop on the side.

Lime Zest

Grate a bit of lime zest over the top for a citrusy twist.

Pineapple Curd

Add a tart-sweet spoonful alongside for extra depth.

Rum Sauce

For grown-up flair, drizzle with a rum sauce or reduction.

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Want More Cake Ideas with a Tropical Twist?

If you love this Piña Colada Pound Cake, check out these other fruity and creamy treats:

• Coconut Cream Cake: A Slice of Tropical Bliss
• Pineapple Condensed Milk Cake
• Strawberry Cheesecake Dump Cake
• Pineapple Heaven Cake
• Vintage Maraschino Cherry Cake

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Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe some dark rum in the batter or a coconut glaze instead? Let me know how it turned out—drop your thoughts or tweaks in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.

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