This piña colada bundt cake has a moist and tender crumb, is filled with crushed pineapple and shredded coconut, then topped with a sweet and boozy rum glaze (and extra toasted coconut).
Summery bliss in every bite, friends! Let’s bake!
Some Materials You’ll Need:
- Bundt pan of choice (I used this one by Nordic Ware from Williams Sonoma)
- Baking spray (one with flour added is best)
- Stand mixer fitted with the paddle attachment
- Measuring cups/spoons
- Various mixing bowls
- Whisk + spatula
Assembling the Piña Colada Bundt Cake
This bundt is honestly pretty straight forward and shouldn’t give you too much trouble! With that said, here are some tips and things to keep in mind to help you get the fluffiest bundt possible.
- When creaming your butter and sugar together, be sure to scrap down the bottom/sides of the bowl both halfway through and at the end. That way everything gets incorporated evenly.
- The same goes with your eggs—just beat them in one at a time so that each gets evenly distributed.
- Why do I have you alternate adding in your flour and sour cream mixtures?
- This reduces the overall amount of mixing required to get a smooth consistency, giving you a much lighter and fluffier crumb. The longer you mix flour in with wet ingredients, the more opportunity for gluten to develop, resulting in a tougher or tighter crumb.
- Be sure to make sure your crushed pineapple gets evenly distributed as well! That way you avoid bites with too much and others with none at all.
Making and Adding the Rum Glaze
I wanted a really thick glaze for this bundt so that it would stick to those crevices formed from the pan. You can also drizzle or pour it however you’d like! This is just how I did it because it looked fun (I piped it on using a piping bag and large rounded tip).
If you want a thinner glaze, just add some more milk by the tablespoon. Alternatively, if you want it even thicker, just sift in some power powdered sugar until your desired consistency.
Tips for Seamlessly Releasing a Bundt Cake from the Pan
If you’ve ever struggled to release a bundt cake from its pan, you are certainly not alone. It can honestly mean the difference between a good day and bad (messy) one. But fear not–use these tips and you’ll have a clean release every time!
- Use a baking spray that contains flour! I use this one and it’s amazing. Make sure to apply it generously (like really go for it) and also make sure to get into every nook and cranny of the pan’s design. Go for accuracy, not quickness on this one.
- After fully greasing your pan, lightly sift some flour and rotate the pan until it’s evenly coated (I do this over the sink for easier clean up). You might have to hit the sides to get it to move around and do a few rounds of adding flour to get in all the crevices.
- Once your bundt is done baking, here’s how to handle the release (it’s all about timing):
- Let your cake cool for about 15 minutes in the pan before trying to flip over and release. For me that’s the sweet spot between not too warm and not too cool. If you try and release it too soon, it won’t have set enough and more likely to fall apart as you release. On the flip side, wait too long and it likes to stick to the pan more and is harder to release.
I hope these tips help! Leave any others in the comments below if you have other methods that work for you every time too. Let’s help each other out!
Tag me on Instagram, @joshisbaking if you make this boozy summer bundt, friends! Would love to see and drool right along. Happy baking!
Check out my most recent recipes:
- Hot Cocoa Cream Pies
- Roasted Crispy Rice Treats Dipped in Chocolate Frosting
- Giant Chocolate Blueberry Pop Tart
Piña Colada Bundt with a Rum Glaze
- Prep Time: ~30 Min.
- Cook Time: 1 Hr. 25 Min.
- Total Time: ~2 Hrs.
- Yield: 1 Bundt Cake (9 1/2″ diam, 10-cup cap.) 1x
Description
This piña colada bundt cake has a moist and tender crumb, is filled with crushed pineapple and shredded coconut, then topped with a sweet and boozy rum glaze (and extra toasted coconut).
Ingredients
Piña Colada Bundt
- 1 cup unsalted butter, softened to room temperature (226g)
- 2 cups granulated sugar (410g)
- 4 large eggs, room temperature (210g)
- 1 tsp. rum flavoring or extract
- 3 cups all purpose flour (396g)
- 1/2 cup shredded coconut (50g)
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1 cup sour cream, room temperature (240g)
- 1 cup crushed pineapple, drained & patted/squeezed dry (220g)
- (A little juice is okay, you just don’t want it sopping wet).
Rum Glaze
- 2 cups powdered sugar, sifted (200g)
- 1–2 tsp. rum flavoring or extract (1 for a hint, 2 if you want it to really come through)
- 3 Tbsp. whole milk
- 1 cup shredded coconut, toasted (97g)
Instructions
- Grease and flour your bundt pan of choice (generously, making sure to get in all the nooks and crannies—I use a spray with flour built in and it works like a dream every time). Preheat the oven to 325°F (165°C).
- In a stand mixer fitted with the paddle attachment, beat your butter and sugar together on medium speed for 3 minutes, scraping the bowl down halfway through and at the end.
- Beat in your eggs one at a time, then the rum flavoring. In a separate bowl, whisk together your flour, coconut, baking soda, and salt.
- With the mixer on low, alternate adding in both your sour cream and flour mixtures (starting and ending with the flour). Fold in the pineapple with a spatula. Pour into an even layer in your bundt pan.
- Bake at 325°F (165°C) on the middle rack for 70-85 minutes, until a knife inserted comes out clean. Let it cool in the pan for 15 minutes before releasing from the pan to cool completely on a wire rack.
- While you’re waiting for it to cool, toast your cup of shredded coconut in a medium saucepan over medium heat until desired toastiness (optional). Whisk together your glaze ingredients (adding more powdered sugar if you want it thicker), drizzle over the cake, and then top with toasted coconut if using.
Notes
- Best enjoyed same day, but will keep for a few days covered at room temperature.
- Don’t release your baked bundt from the pan too soon or wait too long! Give it a good 15 minutes and it’ll be loose enough still to release, but firm enough that it won’t fall apart.
- Make sure to let you bundt cool completely before adding the glaze, otherwise it’ll melt and slide right off.
Looking for something else to bake?
Can i use a round cake pan for this? Maybe ill need to bake 2 cakes?
Hmm great question! I only baked and tested it in a bundt pan, but you could certainly try it in round cake pans! Yeah, might be 1 or 1 1/2 pans? Hope it works out!
Thanks. Will try it n let you know.
Awesome Chamila—best of luck!
When you say rum flavoring, do you mean rum liquor or rum extract?
Rum extract or flavoring! It’s sometimes listed as “flavoring” instead of extract, but they’ll both work. If you’re using actual rum though, you’ll need to use a lot more as extract is much more concentrated than real rum. If using real liquor, I’d use closer to 3 tablespoons rums for every 1 tsp. extract, though I have not tested this so I cannot say for sure. I would do a quick google search and see for more accurate measurements if trying to use real rum! Hope this helps!