If you’re dreaming of a tropical getaway but staying home in your cozy kitchen, this Delicious Piña Colada Pound Cake is exactly what you need. Bursting with the sunny flavors of pineapple and coconut, and a hint of rum, this cake brings the warmth of an island breeze to every bite. It’s rich, buttery, and dense like any perfect pound cake should be, but elevated with the sweet tang of crushed pineapple and creamy coconut milk.

Whether you’re making it for a summer picnic, a festive brunch, or just because you need something special with your coffee, this cake holds its own. It smells incredible while baking and looks gorgeous with a silky coconut glaze dripping down its golden edges. One slice, and you’ll be hooked on this sunshine-soaked dessert.

Why You’ll Love This Piña Colada Pound Cake

You get the best of both worlds: the rich, dense crumb of a classic pound cake and the playful tropical flavors of a beachy cocktail. It’s a crowd-pleaser that doesn’t need frosting or fancy toppings to be the star of the table. Make it ahead, and the flavors intensify by the next day, making leftovers even better (if you have any!).

Can I Use Canned Pineapple or Fresh?

Absolutely! Canned crushed pineapple is perfect for this recipe because it has just the right texture and sweetness. But if you have fresh pineapple, chop it finely and cook it down slightly with a bit of sugar to mimic that soft, juicy consistency. Either way, make sure it’s well-drained to keep the cake from getting soggy.

Ingredients for the Delicious Piña Colada Pound Cake

This tropical twist on a traditional favorite uses pantry staples and a few island-inspired touches to create a crave-worthy cake.

Unsalted butter: Brings rich flavor and moisture, the backbone of any good pound cake.
Granulated sugar: Sweetens and helps cream with the butter for that fluffy, dense crumb.
Eggs: Provide structure and richness.
All-purpose flour: Holds everything together with a soft but sturdy bite.
Baking powder: Lifts the cake just enough without losing its classic pound cake density.
Salt: Balances out the sweetness.
Coconut milk: Adds tropical creaminess and depth.
Crushed pineapple: Juicy, tangy bursts in every bite.
Sweetened shredded coconut: Gives texture and more coconut flavor.
Dark rum (optional): For a true piña colada touch. Can be swapped with coconut extract.
Vanilla extract: Rounds out the flavors.

How To Make the Delicious Piña Colada Pound Cake

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F (163°C). Grease a bundt pan generously with butter or non-stick spray and dust lightly with flour. Shake out the excess.

Step 2: Cream Butter and Sugar

In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 4 to 5 minutes. This step is key for a tender crumb.

Step 3: Add Eggs and Extracts

Add in the eggs, one at a time, beating well after each. Stir in vanilla extract and dark rum (or coconut extract if using).

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5: Mix the Batter

Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry mix. Mix until just combined. Fold in the crushed pineapple and shredded coconut.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. You can drizzle with a simple coconut glaze made from powdered sugar and coconut milk for extra flair.

How to Serve and Store Your Piña Colada Pound Cake

This cake feeds about 10 to 12 people, making it ideal for gatherings. Serve it at room temperature for the best texture. It pairs beautifully with coffee or a light sparkling wine for a celebratory twist. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for a week. You can also freeze slices for up to two months—just wrap them tightly and thaw overnight.

What to Serve With Piña Colada Pound Cake?

Fresh Berry Salad

The tartness of strawberries, raspberries, and blueberries balances the cake’s sweetness.

Coconut Whipped Cream

A dollop on top makes each slice even more indulgent.

Vanilla Bean Ice Cream

The creamy contrast with the tropical notes is simply divine.

Pineapple Compote

Spoon some warm compote over the cake for extra juicy flair.

Mango Sorbet

For a chilled island-inspired combo.

Iced Coffee with Coconut Milk

Pairs beautifully for brunch or dessert.

Passionfruit Curd

Adds a tangy zing and vibrant color.

Want More Cake Ideas with a Twist?

If you’re all about fruity cakes with personality, you’ll want to try these next:

Carrot Pound Cake with Vanilla Glaze for a spiced and earthy twist.
Butter Pecan Pound Cake with nutty richness and deep caramel notes.
Decadent Pistachio Cream Cake for a creamy and dreamy green delight.
Peanut Butter S’mores Sandwich Cookies if you want to take your sweet cravings over the top.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with rum or coconut extract? Add toasted coconut on top?

I love seeing your twists and tips on these recipes. Drop your questions too so we can all bake better together.

Explore beautifully curated tropical and fruity treats on Janet Dishes on Pinterest and find your next baking obsession.

Conclusion

This Delicious Piña Colada Pound Cake is your slice of paradise in dessert form. Rich and golden with a burst of pineapple-coconut goodness in every bite, it brings comfort and joy to any table. It’s easy to love, easy to share, and perfect to make ahead for that next summer get-together or cozy winter weekend.