Bacardi Pina Colada Rum Cake

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Do you ever find yourself looking for something different to serve at birthday parties? This delicious Bacardi Pina Colada Rum Cake is the perfect dessert solution. It is filled with tropical pineapple and coconut flavors, and of course plenty of rum as well. This cake is baked in a bundt pan and topped with a simple glaze, which keeps preparation time down too!

For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.

I am all about simple desserts that are packed with flavor! This cake has been created using a cake mix because that is what people prefer. I will include directions below for those who prefer to make their cakes from scratch.

What you will need to make this recipe:

• White Cake Mix – you will need to purchase 2 boxes
• Coconut Instant Pudding Mix
• Eggs
• Oil
• Pineapple Juice – I used small cans so there is less waste.
• Canned Coconut Milk
• Bacardi Silver Rum
• Pineapple Schnapps
• Coconut Bakery Emulsion or coconut extract
• Powdered Sugar
• 12-inch Bundt Pan
• Hand mixer
• Mini whipper – not required but I love them.

Oh my gosh, I wish you could smell this cake at home!! Oh wait, you can…when you make your own. Sooooo delicious.

How to make a Bacardi Pina Colada Rum Bundt Cake

Preheat oven to 350 degrees. Generously coat a bundt pan with baking spray.

Stir the cake mix and instant pudding mix together in a large bowl.

Add the eggs, oil, pineapple juice, coconut milk, rum, schnapps and extract to the bowl.

Beat the batter together on medium speed until well combined, about 2 minutes.

Pour the batter into the prepared bundt pan. Tap on the counter (or floor) to release the air bubbles.

Bake for 43 to 47 minutes, until a toothpick comes out clean when inserted into the center of the cake. Remove from oven and cool in the pan for 10 minutes.

Whisk the glaze ingredients together in a small bowl until smooth. Set aside.

Invert the cake onto a cooling rack.

Place the rack on top of a large dinner plate. Use a large spoon to drizzle glaze over the top of the cake as evenly as possible.

Move the rack and cake to a second, clean dinner plate. Drizzle the glaze from the original plate over the top of the cake. Repeat 2 to 3 times until there is no glaze left on either plate.

Allow cake to cool COMPLETELY before serving. In fact, it is best to allow the cake to rest overnight.

Slice and serve!

Did I mention how amazing this cake smells?

Recipe Notes & Tips:

• This recipe will make; 1 full sized bundt cake OR 4 pans of mini/teacake bundts OR 24 cupcakes.
• A bundt cake will serve 12 – 16 depending on the size of your slices.
• Any 10 – 12 cup bundt pan will work. You will need to add additional time for the smaller pan, the cake is deeper and takes longer to cook.
• Baking times are estimates based on my oven and may differ from from oven to oven.
• I sprinkled shredded coconut on top for dramatic effect. It is optional.
• LorAnn Flavor Oils are my favorite flavorings for cakes. I used 1/4 teaspoon, which is the equivalent of 1 teaspoon of regular coconut extract.
• If you cannot find instant coconut pudding mix, substitute vanilla pudding mix and add additional coconut extract.
• If you cannot find pineapple schnapps, substitute pineapple rum.

Special Note: My original recipe was written back when cake mixes were 18.25 ounces. They are now 15.25 ounces, so you will need to purchase 2 boxes of cake mix to make up for the missing 3 ounces.

WHY DID YOU USE A CAKE MIX?

I did blind taste tests many, many years ago to find out which cake people liked better. One was from scratch, the other a mix. The cake made from the mix won every time! It has the texture that people associate with their childhood. They always preferred the taste and texture over the cake from scratch no matter which brand of cake mix that I used, which blew my mind but the customer is always right!

CAN I MAKE A BACARDI PINA COLADA RUM CAKE FROM SCRATCH?

Of course you can!! Substitute the ingredients below for the cake mix. Adjust your liquid ingredients if needed. Cake flour can be drier than normal depending on your climate and how long it has been hanging out in your pantry. Add one Tablespoon of water at a time until your reach your desired consistency…but only if needed.

•  1 teaspoon fine sea salt
•  2 teaspoons baking powder
•  .25 cup non-fat dry milk powder
•  2.75 cup cake flour
• 1.25 cup super fine sugar

CAN YOU GET DRUNK EATING THIS CAKE?

No you cannot. Most of the alcohol bakes out, and the sweetness would make you sick long before you could finish the entire cake! No, that is not a challenge.

CAN KIDS EAT THIS CAKE?

That is a decision that only you can make. My kids grew up eating these cakes and didn’t really notice the difference between my cakes and a regular cake without alcohol. Some kids may not like the taste of rum, which is probably a good thing.

MORE DELICIOUS COCKTAIL CAKE RECIPES:

• Tortuga Rum Cake
• Chocolate Huckleberry Rum Cocktail Cake – you can substitute raspberry or blueberry.
• Watermelon Margarita Cocktail Cake – this recipe does not use a mix.
• Margarita Bundt Cake
• Blue Kamikaze Cocktail Cake 
• Cherry Chip Cocktail Cake 
• BAILEYS Kiss Cocktail Cake  
• Boozy Shamrock Shake Cupcakes with Godiva White Chocolate Buttercream

Enjoy!!

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