Pina Colada Bundt Cake for #BundtAMonth

Pina Colada Bundt Cake | Magnolia Days

Here I go again turning a drink into a cake. This one brings back memories from almost 30 years ago. It is the drink, a Pina Colada, that reminds me of the time right after I got married. We went on our honeymoon to Panama City Beach. It was hot and we were cooling down with that frozen, creamy, tropical beverage. Oh those drinks were so good! Who knew many years later I would be baking a Pina Colada Bundt Cake. I certainly never thought of it back then.

We returned from our honeymoon to our little apartment. We were the first of our friends to be married and on our own. So you can imagine our place became the hangout. Keep in mind I was 18 and my husband was 19. Our friends were the same age and back then the legal drinking age was 18. I made pina coladas like crazy. I cleaned out the store of pineapple juice and cream of coconut almost every week. I can’t believe I didn’t wear out my blender. It’s still going strong today.

Tropical is the theme for March #BundtAMonth. When it was first announced, I wasn’t sure what to bake. It took me a few days until I thought about pineapple and coconut. All the memories started flooding in and I knew it had to be a pina colada bundt cake. I searched for recipes and so many of them used a boxed cake mix. I decided to adapt the recipe I used for the Citrus Cocktail Mini Bundt Cakes. The result is exactly what I wanted. A moist, dense cake with pineapple and coconut flavors. The flavors are more subtle than strong. The cake is topped off with a pineapple-flavored glaze and coconut flakes are sprinkled on top.

Pina Colada Bundt Cake | Magnolia Days

Ready for a taste trip to the tropics? Take a look at these recipes by the #BundtAMonth bakers:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use any tropical fruit – and bake us a Bundt for March
  • Post it before March 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Papaya Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 400 Bundt cake recipes.

Happy Baking!

Pina Colada Bundt Cake
 
Prep time
 
Serves: Makes 1 bundt cake, about 12 servings
Ingredients
For the cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 6 eggs (large), at room temperature
  • ½ cup unsweetened coconut milk
  • 2 tablespoons rum
  • ¾ cup low-fat pineapple yogurt, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ cup crushed pineapple, drained and juice reserved for glaze
  • Sweetened coconut flakes for garnish
For the glaze:
  • 1 cup confectioners sugar
  • 1½ tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Reserved pineapple juice and/or milk
Instructions
For the cake:
  1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt cake pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the coconut milk and rum. Beat until combined. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix. Stir in the vanilla, coconut extract, and crushed pineapple.
  4. Pour the batter into the prepared bundt pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
  5. Cool cake in the pan for 10 minutes. Invert cake on to a cooling rack and cool completely. Place a sheet of parchment paper under the cooling rack. Pour the glaze over the cake. Garnish with coconut flakes if desired.
For the glaze:
  1. In a small bowl, add the confectioners sugar, melted butter, vanilla, and 3 tablespoons pineapple juice and/or milk. Stir to combine. Add more pineapple juice or milk to desired consistency (should be pour-able but not too thin).

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Comments

  1. says

    Wow! Shots of your Pina Colada Bundt seem to come straight out of Saveur magazine, Renee. And your creation looks mighty tasty =)

    P.s. Very much appreciate your sharing your honeymoon story and the start of a longtime marriage.

  2. says

    A good piña colada is such a wonderful drink. Your bundt is so gorgeous Renee! And I love that you have so many different molds. You remind me of my mother who was married at 19, you were so young! A long-lasting marriage, I don´t have time for that in this lifetime…jaja! And Panama City as a honeymoon destination is so interesting.

    • says

      Thanks Paula! My bundt pan collection seems to keep growing too. We went to Panama City because of being young, it was inexpensive, and the place to go at the time.

  3. says

    Wow, you were so young when you got married. :) It must have been a blast, hanging with all your friends, your new hubs and the blender humming with pina coladas. Your cake looks and sounds magnificent!

  4. says

    Renee,
    I already told you this but your bundt is absolutely gorgeous. Just perfect! Wow, have you been married for 30 years?! if so, I think that is so wonderful! and I love that you are turning drinks into cakes! hey, why not?! Love it!

    • says

      Thanks Tara! You have no idea how much this cake made me crave one of those drinks too. It’s been a long time since I’ve had one.

  5. says

    Beautiful cake! And a wonderful story of the start of a life together, thanks for sharing your happy memories through this cake.

  6. Lora @cakeduchess says

    I loved reading about you as a newlywed making pina colada’s:)) Your cake is gorgeous, Renee. The pineapples must’ve made this cake incredibly moist. Perfect for our Tropical Theme!

  7. says

    Piña coladas were also my honeymoon drink of choice (not quite as long ago as yours but close!) so your cake, and story, bring back happy memories. How beautiful it is, with the dripping glaze and flaked coconut!

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