Caramel Rum Pina Colada Bundt Cake with Pineapple and Coconut
This tropical bundt cake combines the classic pina colada flavors of pineapple, coconut, and rum in a moist, tender crumb. The cake features crushed pineapple baked into the bottom for caramelized sweetness, while coconut extract and ground coconut flakes infuse tropical flavor throughout. A rum glaze soaks into the cake, followed by a rich caramel sauce studded with toasted coconut. Perfect for summer entertaining, special occasions, or when you want to bring vacation vibes to your dessert table. The overnight resting under a dome intensifies the rum flavor for an even more indulgent treat.
Ingredients
- 3 TBSP unsalted butter, melted
- ⅝ cup brown sugar, packed
- 12 oz crushed pineapple, drained
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 egg yolks
- ½ tsp vanilla extract
- ½ tsp coconut extractadditional vanilla extract1:13Full guide →
- ¾ cup full fat buttermilkregular milk + 1 tbsp lemon juice1:14Full guide →
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsweetened coconut flakes, finely ground
- 4 TBSP unsalted butter
- ¼ cup pineapple juice
- ¼ cup spiced dark rumwhite rum1:14
- ⅓ cup granulated sugar
- ½ cup butterregular milk + 1 tbsp lemon juice1:14Full guide →
- ⅓ cup heavy creamhalf and half1:14Full guide →
- 2 TBSP rumwhite rum1:14Full guide →
- 1 cup toasted coconut
Instructions
- 1
Preheat oven to 350°F
- 2
Butter bundt pan liberally using pastry brush
- 3
Sprinkle pan with brown sugar, then spread pineapple evenly over it
- 4
Sift together flour, baking powder, baking soda, and salt in medium bowl
- 5
Beat butter and sugars in stand mixer with paddle attachment, increasing to medium speed for 5 minutes until light and fluffy
- 6
Beat eggs, egg yolks, and extracts together in small bowl
- 7
Drizzle egg mixture into creamed butter, scraping sides as needed
- 8
Mix in one-third of flour mixture, then half of buttermilk
- 9
Repeat with flour and buttermilk
- 10
Add remaining flour and stir until just combined
- 11
Fold in coconut
- 12
Spoon batter into prepared bundt pan
- 13
Bake for 45-60 minutes until skewer inserted in center comes out clean
- 14
Cool completely before glazing
- 15
For glaze: combine sugar, butter, and pineapple juice in small saucepan over medium heat
- 16
Stir until sugar melts, about 5 minutes
- 17
Remove from heat and whisk in rum
- 18
Brush syrup over cooled cake surface liberally using pastry brush
- 19
For caramel sauce: combine butter, cream, and brown sugar in small saucepan over high heat
- 20
Bring to boil, stirring to dissolve sugar for about 2 minutes
- 21
Remove from heat and whisk in rum
- 22
Let cool, then whisk in toasted coconut
- 23
Spoon glaze over top of cake
Tips
Allow cake to rest overnight under a covered dome for stronger rum flavor that penetrates throughout the cake.
Grind coconut flakes in food processor until fine but not powdery for best texture distribution in the batter.
Make sure cake is completely cool before adding glaze to prevent it from being absorbed too quickly.
Good to Know
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week
Cake can be baked 1 day ahead and glazed before serving
Serve at room temperature, optionally with whipped cream or vanilla ice cream
Common Mistakes
Don't skip cooling completely before glazing or the glaze will absorb too quickly
Don't overbeat after adding flour to avoid tough cake texture
Watch caramel carefully to avoid burning the sugar
Substitutions
FAQ
Can I make this without rum?
Yes, substitute the rum with additional pineapple juice or coconut milk for similar tropical flavor without alcohol.
How long will this cake keep?
The cake stays fresh for 3 days at room temperature or up to 1 week refrigerated when properly covered.
Can I freeze this bundt cake?
Yes, wrap the unglazed cake tightly and freeze for up to 3 months. Thaw completely before glazing and serving.