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Pina Colada Rum Cake: A Tropical Twist on a Classic Favorite

If you’re dreaming of sun-soaked beaches and tropical breezes, this Pina Colada Rum Cake will transport you there — no passport required. Bursting with the irresistible flavors of coconut, pineapple, and a splash of rum, this cake is the perfect fusion of island vibes and classic indulgence.

Whether you’re hosting a summer gathering, celebrating a special occasion, or simply craving something sweet and exotic, this moist and flavorful dessert is guaranteed to steal the show.

Why You’ll Love This Cake

• Tropical flavor explosion – Coconut, pineapple, and rum in every bite.
• Moist and buttery – The rum glaze seeps into the cake, keeping it rich and tender.
• Perfect for parties – A crowd-pleaser that looks as good as it tastes.
• Make-ahead friendly – Even better the next day as the flavors deepen.

Ingredients

For the Cake:

• 1 box yellow cake mix (15.25 oz)
• 1 small box instant vanilla pudding mix (3.4 oz)
• 4 large eggs
• ½ cup vegetable oil
• ½ cup coconut milk (or regular milk)
• ½ cup dark or light rum
• 1 cup crushed pineapple, drained
• ½ cup shredded sweetened coconut

For the Rum Glaze:

• ½ cup butter
• ¼ cup water
• 1 cup sugar
• ½ cup rum
• Optional: extra shredded coconut or pineapple chunks for garnish

Instructions

1. Preheat and Prep

Preheat oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.

2. Mix the Cake Batter

In a large bowl, combine the cake mix, pudding mix, eggs, oil, coconut milk, and rum. Beat for 2 minutes until smooth. Fold in the crushed pineapple and shredded coconut.

3. Bake the Cake

Pour the batter into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before inverting onto a serving plate.