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Piña Colada Pound Cakes

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 16
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Coconut, rum extract and pineapple flavor pound cake with a taste of the tropics.
Updated Aug 19, 2011
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  • 1
    Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
  • 2
    In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
  • 3
    Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
  • 4
    In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    The slices of this cake are quite thick. If you cut the slices in half, you still get a lot of taste--just in a smaller portion.
  • tip 2
    This batter also bakes up nicely in layers. Bake two 9-inch layers 32 to 37 minutes, then frost as desired.
  • tip 3
    For a different look, we cut the loaves into wedge shapes.


Nutrition Facts are not available for this recipe
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