Pina Colada Rum Cake

4. Make the Rum Glaze

While the cake is cooling, melt butter in a saucepan over medium heat. Stir in sugar and water. Bring to a boil and let it simmer for 4–5 minutes, stirring constantly. Remove from heat and carefully stir in the rum (it will bubble up).

5. Glaze the Cake

While the cake is still warm, poke holes all over the surface with a skewer or fork. Slowly pour the warm rum glaze over the cake, letting it soak in.

6. Cool and Serve

Allow the cake to cool completely. Garnish with extra shredded coconut or pineapple chunks if desired. Slice and enjoy!

Tips & Variations

• Make it boozier: Add an extra tablespoon of rum to the glaze for an extra kick.
• No rum? Substitute with pineapple juice or coconut extract for an alcohol-free version.
• Presentation tip: Serve with whipped cream or a scoop of coconut ice cream for a full-on tropical dessert.

Final Thoughts

This Pina Colada Rum Cake is more than just a dessert — it’s a mini vacation in every slice. With its moist texture, bold tropical flavors, and decadent rum glaze, it’s a guaranteed hit for any celebration (or just because). Whether you’re a long-time fan of rum cake or new to the flavor, this version brings a fun, sunny twist to the traditional recipe.

So go ahead — pour yourself a piña colada, cut a slice of this cake, and enjoy a sweet escape.

Let me know if you’d like this turned into a printable recipe card, social media caption, or styled with SEO keywords for blogging.