Pina Colada Pound Cake - Master Cookbook Recipe # 291

Name: Pina Colada Pound Cake - Master Cookbook Recipe # 291
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12-16
Cuisine: Southern
Ingredients: 16 oz. can Cream of coconut (like Coco Lopez); 1 box White or Yellow cake mix; 3.4 oz. box Instant vanilla pudding mix (Omit if your cake mix already contains pudding); 1/3 cup Vegetable oil; 4 Large eggs (room temperature); 8 oz. can Crushed pineapple (do not drain)

Transport yourself to the tropics with this incredibly moist and flavorful Piña Colada Pound Cake. By using cream of coconut and crushed pineapple directly in the batter, this cake achieves a dense, velvety texture that stays fresh for days. It’s a simple "one-bowl" style cake that looks elegant in a Bundt pan and tastes like a vacation in every bite.

This is recipe #291 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min

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Ingredients

16 oz. can Cream of coconut (like Coco Lopez)
1 box White or Yellow cake mix
3.4 oz. box Instant vanilla pudding mix (Omit if your cake mix already contains pudding)
1/3 cup Vegetable oil
4 Large eggs (room temperature)
8 oz. can Crushed pineapple (do not drain)

Instructions

Prep Coconut: Open the cream of coconut and pour it into a small bowl. Whisk until it is smooth and completely incorporated. Set aside 1/4 cup of this mixture to use for the glaze later.
Mix Batter: In a large mixing bowl, combine the cake mix, instant pudding, oil, eggs, the entire 8 oz. can of crushed pineapple, and the remaining cream of coconut.
Combine: Mix until the batter is smooth and all ingredients are well incorporated.
Bake: Pour the batter into a well-greased Bundt pan. Bake at 325°F for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 to 15 minutes before turning it out onto a wire rack to cool completely.
Glaze: Once cool, finish the cake with Coconut Glaze (Master Cookbook Recipe # 292).

Notes

Tammy’s Tips

Cream of coconut is different from coconut milk,it’s much sweeter and thicker, which is what gives this cake its signature "pound cake" richness. If you want to take the tropical theme a step further, you can sprinkle some toasted shredded coconut over the glaze while it's still wet for a beautiful finish and a bit of crunch!