Moist Piña Colada Bundt Cake Recipe
A moist, tropical Piña Colada Bundt Cake infused with coconut cream, crushed pineapple, and a boozy rum glaze. Perfect for summer parties!
Ingredients
1 package white cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs, room temperature
1/4 cup rum
1 cup drained crushed pineapple
2 cups confectioners’ sugar, divided
2 tablespoons unsweetened pineapple juice
1/4 cup cream of coconut
1 tablespoon rum
1/4 cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes.
3. Stir in pineapple. Transfer batter to prepared pan.
4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
5. In a small bowl, mix 1 cup confectioners’ sugar and pineapple juice; brush over warm cake. Cool cake completely.
6. In another bowl, mix cream of coconut, rum and remaining confectioners’ sugar; drizzle over cake. Sprinkle with coconut.
Notes
Ensure the crushed pineapple is well-drained to avoid a soggy cake.
Use ‘Cream of Coconut’ (like Coco Lopez), not coconut milk.
For a non-alcoholic version, replace rum with pineapple juice or water and a teaspoon of rum extract.