Craving a taste of the tropics right from your own kitchen? Pineapple Colada Pound Cake is here to brighten your day with sunny flavors and a buttery, melt-in-your-mouth crumb. Imagine a pound cake that tastes like a fabulous poolside drink—creamy coconut, sweet pineapple, and a hint of citrus all in one luscious bite. This recipe brings together everything you love about pineapple coladas in a form the whole family can enjoy. Did you know that the classic piña colada cocktail was created in Puerto Rico? Now, its iconic flavors are reinvented for dessert lovers!
Why is this cake so special? Pineapple Colada Pound Cake is incredibly easy, quick to prep, and guaranteed to be a hit at gatherings, potlucks, or as a special weeknight treat. It’s as simple as our beloved Lemon Poppy Seed Pound Cake, but with an extra tropical flair. If you want to add a little sunshine to your kitchen, read on and get ready to bring a festive twist to your table!
What is Pineapple Colada Pound Cake?
Ever wondered what would happen if a traditional pound cake jetted off for a tropical vacation? You’d get Pineapple Colada Pound Cake, of course! The name might sound a tad fancy, but it’s basically a pound cake with a “piña colada” makeover—think coconut, pineapple, and a sprinkle of fun. Who decided that desserts can’t have a party of their own? One bite, and you’ll agree with the old saying: “the way to a man’s heart is through his stomach.” So why not start your journey with this unforgettable cake? Give it a whirl—you’ll see, it’s impossible not to smile!
Why You’ll Love This
Prepare to fall in love with Pineapple Colada Pound Cake for three delicious reasons! First, there’s the unbeatable combination of moist, buttery pound cake and the bright, tropical flavors of coconut and pineapple. This cake brings vacation vibes to your table with every bite, topping things off with a sweet pineapple-coconut glaze.
Second, think of all the money you’ll save by creating this bakery-worthy treat at home—no need to splurge on store-bought cakes when making it yourself is so easy and affordable. The ingredients are simple pantry staples plus a can of pineapple and some coconut milk!
Finally, it’s all about the tempting mix-ins and toppings: luscious pineapple, chewy coconut, cherries, and even a pop of lime zest for zest and zing. If you enjoyed our Coconut Cream Pound Cake, this flavorful twist will quickly become your new favorite. Ready for a taste of paradise? Grab those mixing bowls and let’s get baking!
How to Make
Quick Overview
Pineapple Colada Pound Cake is a dream come true for anyone seeking an easy, flavorful dessert with show-stopping appeal. The batter comes together in about 20 minutes and bakes into a rich, golden loaf crowned with a glossy pineapple-coconut glaze. Whether you’re a seasoned baker or a total beginner, this recipe delivers big flavor with minimal fuss. From the simple ingredients to the bright, tropical aroma that fills your kitchen, you’ll love how quickly this cake takes you to an island getaway—without ever leaving home!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable oil (or butter-flavored shortening)
- 2 1/4 cups granulated sugar
- 5 large eggs
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup crushed pineapple (drained, but reserve juice)
- 1/2 cup canned coconut milk (or whole milk plus 1 teaspoon coconut extract)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons reserved pineapple juice (for glaze)
- 1–2 tablespoons coconut milk (for glaze)
- 1/4 teaspoon coconut extract (optional, for glaze)
- Chopped maraschino cherries (optional, for garnish)
- Lime zest (optional, for garnish)
Step-by-Step
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two standard loaf pans for easy cake removal.
- In a large mixing bowl, beat the softened butter and vegetable oil together until creamy and smooth.
- Gradually add the granulated sugar, beating well until the mixture is light and fluffy—about 3 to 5 minutes.
- Add eggs, one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, alternately add the flour mixture and coconut milk (or milk with coconut extract) to the butter-sugar mixture, starting and ending with flour. Mix until just combined.
- Gently fold in the drained crushed pineapple, shredded coconut, and vanilla and coconut extracts. If using, fold in chopped maraschino cherries and lime zest at this stage.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Check at the 60-minute mark to avoid overbaking.
- Allow the cake to cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, 1–2 tablespoons reserved pineapple juice, 1–2 tablespoons coconut milk, and optional coconut extract until smooth and pourable. Drizzle the glaze over the cooled cake.
- Garnish with extra shredded coconut, cherries, and lime zest if desired. Slice, serve, and enjoy your tropical delight!
What to Serve With
This pound cake shines alongside a scoop of vanilla bean or coconut ice cream, making it the perfect ending to a summer barbecue or holiday dinner. For a tropical afternoon tea, pair it with freshly brewed black tea or a fruity hibiscus iced tea. Want pure vacation vibes? Serve it with a chilled glass of pineapple juice, a coconut water spritzer, or a classic piña colada for the ultimate themed dessert experience. If you’re feeling extra festive, a dollop of whipped cream and a handful of toasted coconut flakes take everything up a notch.
Top Tips for Perfecting
- Don’t skip the step of draining the crushed pineapple! Too much juice can make the cake soggy.
- No coconut milk? Use whole milk with a splash of coconut extract for the same richness and flavor.
- For a lighter texture, make sure not to overmix once the dry ingredients are added.
- If you don’t have maraschino cherries or lime zest, the cake is still amazing—these add-ins are delicious but optional.
- Check for doneness at 60 minutes, but don’t worry if your cake takes the full 75 minutes; ovens can vary.
- Let the cake cool completely before glazing to prevent the icing from melting away.
Storing and Reheating Tips
To keep your Pineapple Colada Pound Cake at its best, wrap leftovers tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, place the cake in an airtight container and refrigerate for up to 7 days; just allow it to come to room temperature before serving to bring back that soft, moist bite. Want to freeze it? Wrap individual slices or the whole cake in a double layer of plastic and foil, then freeze for up to 3 months. Defrost overnight in the refrigerator and reheat slices in the microwave for 10–15 seconds for fresh-from-the-oven goodness.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely, just be sure to finely chop the pineapple and drain any excess juice to avoid a soggy cake texture.
Is it possible to make this cake gluten-free?
Yes, substitute an equal amount of your favorite gluten-free all-purpose flour blend—look for one with xanthan gum for best results.
Can I skip the coconut if I’m not a fan?
While coconut is part of the classic “colada” flavor, you can leave out the shredded coconut and use only pineapple for a delicious twist.
What type of pan works best for this recipe?
A bundt pan creates a beautiful presentation, but two standard loaf pans work just as well. Just be careful not to overfill and adjust the baking time as needed.
Can I prepare this cake in advance for a party?
Definitely! This cake stays moist and delicious for days, so feel free to bake it a day or two ahead—the flavors only get better as they meld.
Conclusion
Pineapple Colada Pound Cake brings the sunshine straight to your kitchen with flavors that make every bite feel like a vacation. With its easy-to-follow steps, familiar ingredients, and tropical twist, it’s sure to become a favorite for family gatherings, special occasions, or any time you’re craving something sweet and cheerful. Whether you’re a baking newbie or a seasoned home chef, this recipe is a delight to make and even more rewarding to share. Try it today and let your taste buds take a trip to paradise!
Pineapple Colada Pound Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1 cup Unsalted butter, softened (2 sticks)
- 1/2 cup Vegetable oil (or butter-flavored shortening)
- 2 1/4 cups Granulated sugar
- 5 large Eggs
- 2 3/4 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Crushed pineapple (drained, reserve juice)
- 1/2 cup Canned coconut milk (or whole milk plus 1 tsp coconut extract)
- 1 teaspoon Vanilla extract
- 1 teaspoon Coconut extract
- 1 cup Sweetened shredded coconut
- 1 cup Powdered sugar (for glaze)
- 1–2 tablespoons Reserved pineapple juice (for glaze)
- 1–2 tablespoons Coconut milk (for glaze)
- 1/4 teaspoon Coconut extract (optional, for glaze)
- Chopped maraschino cherries (optional, for garnish)
- Lime zest (optional, for garnish)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two standard loaf pans for easy cake removal.
- In a large mixing bowl, beat the softened butter and vegetable oil together until creamy and smooth.
- Gradually add the granulated sugar, beating well until the mixture is light and fluffy—about 3 to 5 minutes.
- Add eggs, one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, alternately add the flour mixture and coconut milk to the butter-sugar mixture, starting and ending with flour. Mix until just combined.
- Gently fold in the drained crushed pineapple, shredded coconut, and vanilla and coconut extracts. If using, fold in chopped maraschino cherries and lime zest at this stage.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Check at the 60-minute mark to avoid overbaking.
- Allow the cake to cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, 1–2 tablespoons reserved pineapple juice, 1–2 tablespoons coconut milk, and optional coconut extract until smooth and pourable. Drizzle the glaze over the cooled cake.
- Garnish with extra shredded coconut, cherries, and lime zest if desired. Slice, serve, and enjoy your tropical delight!