clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
piña colada bundt

Piña Colada Bundt with a Rum Glaze

  • Author: joshisbaking
  • 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


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).



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)
  • 12 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)


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • 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.