Pina Colada Bundt Cake Recipe
Pina Colada Bundt Cake Recipe photo by Taste of Home
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Pina Colada Bundt Cake Recipe

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We named this bundt a “pina colada” because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings


  • 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
  • 1/4 cup rum
  • 1 cup drained crushed pineapple
  • GLAZE:
  • 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

Nutritional Facts

1 slice: 495 calories, 25g fat (5g saturated fat), 31mg cholesterol, 357mg sodium, 64g carbohydrate (47g sugars, 1g fiber), 3g protein.


  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. Stir in pineapple. Transfer batter to prepared pan. 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.
  3. In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely.
  4. In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut. Yield: 12 servings.
Editor’s Note: This recipe was tested with Coco Lopez cream of coconut. Look for it in the liquor section. To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Pina Colada Bundt Cake in Taste of Home December 2015, p56

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Norahs3421 User ID: 6872047 257236
Reviewed Nov. 24, 2016

"Yes, it was a moist cake, but it crumbled when cutting it. I thought that 1 cup of oil seemed like too much. I would be tempted to cut down on the oil, if I tried the recipe again."

EvansD User ID: 6695551 246178
Reviewed Mar. 28, 2016

"We LOVE this cake!! It is moist and delicious. The only problem I have is that it crumbles when I cut it -- but, not because it is dry -- maybe because of the pineapple? Does anyone else have this problem?"

tamarapearson User ID: 3272516 241951
Reviewed Jan. 17, 2016

"This is the most moist and delicious cake I have ever made. I made it for a Christmas get together with friends and it was a huge hit. I will definitely make this again."

MY REVIEW User ID: 1578453 241932
Reviewed Jan. 17, 2016

"Whole family loved it and especially raved about how moist it was."

cpldutch User ID: 7670890 240423
Reviewed Dec. 28, 2015

"****1/2 Stars. Tasted Good. I was wondering if they used dark Rum? I used Bacardi White. Could not find the brand of Cream of Coconut but local liquor store had COCO REAL. Had some problem with getting crushed pineapple disbursed evenly. Otherwise a beautiful cake."

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