Escape to Paradise: Irresistible Piña Colada Rum Cake Recipe

Dreaming of a tropical getaway? Transport yourself to a sun-drenched beach with every bite of this luscious Piña Colada Rum Cake. This cake is the perfect blend of sweet pineapple, creamy coconut, and a generous splash of rum, making it an unforgettable treat for any occasion. Whether you’re hosting a summer barbecue, celebrating a special birthday, or simply craving a taste of paradise, this cake is sure to impress.

This recipe is surprisingly easy to follow, even for beginner bakers. We’ll guide you through each step, from preparing the batter to soaking the cake in a decadent rum glaze. Get ready to experience the magic of the Piña Colada in cake form!

## Why You’ll Love This Piña Colada Rum Cake

* **Tropical Flavors:** The combination of pineapple, coconut, and rum creates a taste that instantly evokes the feeling of being on vacation.
* **Moist and Tender:** Soaking the cake in rum syrup ensures it’s incredibly moist and stays that way for days.
* **Easy to Make:** Despite its impressive flavor, this cake is relatively simple to prepare with readily available ingredients.
* **Perfect for Any Occasion:** From casual gatherings to special celebrations, this cake is always a crowd-pleaser.
* **Make-Ahead Friendly:** You can bake the cake a day or two in advance and soak it in the rum syrup, allowing the flavors to meld and deepen.

## Ingredients You’ll Need

Before you start baking, gather all your ingredients. Here’s what you’ll need:

### For the Cake:

* **All-Purpose Flour:** 3 cups (360g), spooned and leveled
* **Baking Powder:** 3 teaspoons
* **Salt:** 1/2 teaspoon
* **Unsalted Butter:** 1 cup (2 sticks, 226g), softened
* **Granulated Sugar:** 2 cups (400g)
* **Eggs:** 4 large
* **Canned Crushed Pineapple:** 1 (20 ounce) can, undrained
* **Cream of Coconut:** 1 cup (240ml), such as Coco Lopez
* **Rum Extract:** 1 teaspoon (optional, but recommended for enhanced flavor)

### For the Rum Syrup:

* **Unsalted Butter:** 1/2 cup (1 stick, 113g)
* **Granulated Sugar:** 1 cup (200g)
* **Water:** 1/4 cup (60ml)
* **Dark Rum:** 1/2 cup (120ml) – use a good quality rum for the best flavor

### For the Optional Coconut Glaze:

* **Powdered Sugar:** 2 cups (240g)
* **Cream of Coconut:** 3-4 tablespoons (45-60ml)
* **Shredded Coconut:** For garnish (optional)

## Equipment You’ll Need

* **Bundt Pan:** 10-inch or 12-cup capacity
* **Mixer:** Stand mixer or hand mixer
* **Mixing Bowls:** Various sizes
* **Measuring Cups and Spoons**
* **Rubber Spatula**
* **Wire Rack**
* **Toothpick or Skewer**
* **Saucepan**

## Step-by-Step Instructions

Follow these detailed instructions to bake the perfect Piña Colada Rum Cake:

### Step 1: Prepare the Pan

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
2. Grease and flour your bundt pan thoroughly. This is crucial to prevent the cake from sticking. You can use shortening, butter, or baking spray with flour. Ensure every nook and cranny is coated.

### Step 2: Combine Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, leading to a more consistent rise.

### Step 3: Cream Butter and Sugar

1. In a large bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy. This process incorporates air into the batter, resulting in a lighter cake. This usually takes about 3-5 minutes.
2. Scrape down the sides of the bowl occasionally to ensure even mixing.

### Step 4: Add Eggs

1. Add the eggs one at a time, beating well after each addition. This helps the eggs emulsify properly into the batter.
2. Continue to scrape down the sides of the bowl as needed.

### Step 5: Incorporate Wet Ingredients

1. Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple (undrained) and cream of coconut. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
2. Stir in the rum extract (if using).

### Step 6: Bake the Cake

1. Pour the batter into the prepared bundt pan, spreading it evenly.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 50 minutes. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil.

### Step 7: Cool the Cake

1. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and breaking.

### Step 8: Prepare the Rum Syrup

1. While the cake is cooling, prepare the rum syrup. In a saucepan, combine the butter, sugar, and water.
2. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and cook for 2-3 minutes, allowing it to thicken slightly.
3. Remove from heat and stir in the rum.

### Step 9: Soak the Cake in Rum Syrup

1. While the cake is still warm (but not hot), use a toothpick or skewer to poke holes all over the top of the cake. This will help the rum syrup penetrate the cake more evenly.
2. Slowly pour the rum syrup over the cake, allowing it to soak in completely. You may need to do this in stages, allowing the syrup to absorb before adding more. Be patient and ensure the entire cake is saturated.

### Step 10: Prepare the Optional Coconut Glaze (If Using)

1. In a medium bowl, whisk together the powdered sugar and cream of coconut until smooth. Add more cream of coconut, 1 tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle.

### Step 11: Glaze and Garnish

1. Once the cake has cooled completely and absorbed the rum syrup, drizzle the coconut glaze over the top. Sprinkle with shredded coconut, if desired.

### Step 12: Serve and Enjoy

1. Let the glaze set for a few minutes before slicing and serving. This Piña Colada Rum Cake is best served slightly chilled, but it’s also delicious at room temperature.

## Tips and Variations

* **Use High-Quality Rum:** The flavor of the rum really shines through in this cake, so use a good quality dark rum for the best results. Aged rum will add a deeper, more complex flavor.
* **Don’t Overmix the Batter:** Overmixing the batter can lead to a tough cake. Mix until just combined, and then stop.
* **Grease and Flour the Pan Thoroughly:** This is essential to prevent the cake from sticking to the pan. You can also use baking spray with flour.
* **Let the Cake Cool Completely Before Glazing:** If you glaze the cake while it’s still warm, the glaze will melt and run off.
* **Add Toasted Coconut:** Toasting the shredded coconut before using it as a garnish will enhance its flavor and add a nice crunch.
* **Pineapple Extract:** For an even stronger pineapple flavor, add 1/2 teaspoon of pineapple extract to the batter.
* **Coconut Flakes:** Incorporate sweetened coconut flakes into the batter (about 1/2 cup) for added texture and coconut flavor.
* **Nutmeg:** A pinch of freshly grated nutmeg in the batter adds a warm, subtle spice.
* **Make it a Layer Cake:** Bake the batter in two 8-inch round cake pans instead of a bundt pan. Frost with a homemade coconut buttercream frosting and sprinkle with toasted coconut.
* **Non-Alcoholic Version:** Omit the rum from the syrup and replace it with pineapple juice or coconut milk for a kid-friendly version. You can also use rum extract in the cake batter for a hint of rum flavor without the alcohol.
* **Storage:** Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake actually tastes better the next day as the flavors meld together even more.

## Troubleshooting

* **Cake Sticking to the Pan:** Make sure you grease and flour the bundt pan thoroughly. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack.
* **Cake is Dry:** Don’t overbake the cake. Start checking for doneness around 50 minutes. Make sure to soak the cake generously with the rum syrup.
* **Cake is Dense:** Avoid overmixing the batter. Cream the butter and sugar until light and fluffy to incorporate air into the batter.
* **Syrup Not Absorbing:** Ensure the cake is warm when you pour the syrup over it, and poke plenty of holes in the cake to allow the syrup to penetrate. Pour the syrup slowly in intervals.

## Serving Suggestions

This Piña Colada Rum Cake is delicious on its own, but here are a few serving suggestions to elevate your dessert experience:

* **Whipped Cream:** Serve with a dollop of freshly whipped cream or coconut whipped cream.
* **Ice Cream:** Pair it with vanilla ice cream, coconut ice cream, or pineapple sorbet.
* **Fresh Fruit:** Garnish with fresh pineapple chunks, maraschino cherries, or toasted coconut flakes.
* **Cocktail Pairing:** Enjoy it with a classic Piña Colada or a refreshing tropical cocktail.
* **Coffee or Tea:** A slice of this cake is the perfect accompaniment to a cup of coffee or tea.

## Nutritional Information (Approximate)

_Please note that the nutritional information is an estimate and may vary based on specific ingredients and portion sizes._

* Calories: 400-500 per slice
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 80-100mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 4-5g

## Get Ready to Bake!

This Piña Colada Rum Cake is a guaranteed crowd-pleaser that will transport your taste buds to a tropical paradise. So gather your ingredients, preheat your oven, and get ready to bake a cake that’s both delicious and unforgettable! Enjoy!