This Pina Colada Bundt Cake is unlike any you've had before! It takes the base of an old-fashioned soda-based cake and flips it on its head, turning it into a moist, tropical cocktail-flavored confection!
Course Dessert
Cuisine American
Keyword pina colada bundt cake
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 16
Calories 403kcal
Author Erica
Ingredients
1-1/4cupsbuttersoftened; separated
1-1/3cupbrown sugarseparated
8pineapple sliceshalved
16maraschino cherries
⅓cupsweetened coconut flakes
½cupcoconut oilor applesauce
1cupgranulated sugar
5large eggsroom temperature
4Tablespoonspineapple juicefresh or reserved from can
1teaspoonvanilla extract
½teaspooncoconut extract
½teaspoonkosher salt
3cupsall-purpose flour
¾cupCoconut Pineapple Sparkling Ice sparkling water
Butter Rum Syrup
½cupbutter
¼cupCoconut Pineapple Sparkling Ice sparkling water
1cupbrown sugar
Pinch of kosher salt
½cupcoconutor dark rum
Instructions
Preheat oven to 350 degrees F. Spray or butter a 10-inch fluted bundt pan. Set aside.
Melt 1/4 cup of butter and pour evenly in the bottom of prepared pan. Sprinkle 1/3 cup brown sugar evenly on butter. Arrange the 16 halved pineapple slices around the pan, placing cherries in between each slice. Sprinkle coconut flakes evenly around pan. Set aside.
In a large bowl, cream remaining butter, oil (or applesauce), and sugars for 4-5 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pineapple juice, extracts, and salt. Add flour alternately with sparkling water in 3 separate additions, mixing until just combined.
Transfer batter to prepared pan. Bake 65-75 minutes (covering with foil at the 20 minute mark to prevent burning) or until a skewer inserted in center comes out clean. Remove from oven.
Butter Rum Syrup:
In a small saucepan, combine 1/2 cup butter, 1/4 cup sparkling water, brown sugar, and salt. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Cool for 10 minutes.
Using a skewer, poke deep holes into cake while it’s still in the pan. Pour 1/4 cup of the syrup over the cake, allowing it to soak in before repeating until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit 3-4 hours to (ideally) overnight at room temperature to cool completely and soak. When ready to serve, carefully invert onto a serving plate. Serve with homemade rum whipped cream for even more flavor!
Notes
Recipe adapted from Taste of Home.Store this cake covered at room temperature for best results. Can be frozen for up to 1 month.