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! It’s a show-stopper that brings the essence of an island vacation to your table.
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 like to make their cakes from scratch.
Why You’ll Love This Recipe
- Tropical Flavor: The combination of rum, coconut, and pineapple flavors in the cake evokes a tropical paradise, making it perfect for summer gatherings, beach parties, or any occasion where you want to bring a taste of the tropics.
- Moist & Delicious: Rum cakes are known for their moist texture, and the addition of Bacardi rum enhances the flavor while keeping the cake tender. The rum also adds a depth of flavor that complements the sweetness of the cake.
- Easy to Make: The recipe for a Bacardi Piña Colada Rum Cake is super simple to prepare, making it accessible for bakers of all skill levels.
- Perfect for Celebrations: Whether it’s a birthday, wedding, or holiday gathering, a Bacardi Piña Colada Rum Cake adds a festive touch and can be a conversation starter among guests.
- Alcohol Infusion: The use of Bacardi rum not only enhances the flavor but also adds a bit of fun for adult gatherings.
For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.
Ingredients
- White Cake Mix – Convenient, quick, reliable, and delivers a consistent base for your tropical masterpiece. You will need to purchase 2 boxes to make 18.25 ounces. Choose your favorite brand.
- Coconut Instant Pudding Mix – More than just adding a rich coconut dimension, it keeps the cake moist and tender for days.
- Eggs and Oil
- Pineapple Juice – I used small cans so there is less waste.
- Canned Coconut Milk – Adds extra moisture and flavor.
- Bacardi Silver Rum and Pineapple Schnapps – They transform a simple dessert into something unexpected – rich, indulgent, and undeniably tropical.
- Super-Strength Coconut Flavor – this is great for more intense flavor, but coconut extract will work as well – you just need to add more.
- Powdered Sugar
- 12-inch Bundt Pan
- Hand Mixer
- Flat Egg Whisk – not required but I love them.
Check out the printable recipe card below for the complete recipe and detailed instructions.
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°F. 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? This cake transforms simple ingredients into a show-stopping treat bursting with pineapple, coconut, and that signature rum warmth.
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 14.25-ounces, so you will need to purchase 2 boxes of cake mix to make up for the missing 4-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
What Type of Rum Should I Use?
- Bacardi White Rum: Best for a light, clean flavor. It enhances the tropical notes of coconut and pineapple without overpowering the cake.
- Bacardi Gold or Dark Rum: Opt for these if you’re after richer, warmer undertones with hints of caramel and spice. They pair well with the cake’s buttery texture.
- Bacardi Coconut Rum (like Bacardi Coco): Ideal for enhancing the coconut element. It blends perfectly with the cake’s tropical vibe for an extra burst of creaminess.
- Spiced Rum: Bacardi Spiced or similar options add a cozy kick with hints of vanilla and cinnamon, making this a great choice for holiday versions of the cake.
If you don’t have Bacardi on hand, look for quality rums from brands like Myers’s, Malibu (for a sweeter coconut twist), or Captain Morgan.
You’ll Also Love: Pina Colada Bars
How to Store
Place the cooled cake in an airtight container and store at room temperature for 3 to7 days. The glaze will continue to seep into the cake, keeping it ultra-moist.
Want to bake weeks in advance? Freeze the cake! Wrap it in several layers of plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it in the fridge overnight, and let it sit at room temperature for a couple of hours before serving.
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.
Can I Make this Cake Without Alcohol?
Yes, absolutely! Whether you’re serving kids, non-drinkers, or simply prefer a non-alcoholic version, it’s easy to modify the recipe.
- Replace the rum with an equal amount of pineapple juice for that sweet tang reminiscent of fresh fruit. Coconut water or coconut milk also works as a great alternative, adding moistness and additional coconut flavor.
- Add a teaspoon of rum extract for a subtle, alcohol-free punch. It mimics the flavor of rum without the actual alcohol content.
- Swap out the alcohol in the glaze with more pineapple juice, a hint of coconut cream, or even a citrusy splash of lime juice for a bright, zesty finish.
Serving Suggestions
- Serve at room temperature rather than cold to allow the flavors (especially the rum) to shine through.
- Pair each slice with a dollop of freshly whipped cream or scoops of vanilla ice cream to enhance the tropical theme.
- Garnish with toasted coconut or pineapple chunks for an extra special touch.
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
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Bacardi Pina Colada Rum Cake Recipe
Equipment
Ingredients
For the Cake
- 18.25 ounces white cake mix 1 box + 4 ounces from a second box
- 3.4 ounce package instant coconut pudding mix
- 4 large eggs
- 0.5 cup canola oil 1/2 cup
- 0.5 cup pineapple juice
- 0.33 cup canned coconut milk shake well before opening – 1/3 cup
- 0.25 cup Bacardi silver rum 1/4 cup
- 0.25 cup pineapple schnapps
- 1 teaspoon coconut extract or 1/4 teaspoon LorAnn coconut flavoring oil
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons Bacardi silver rum
- 2 tablespoons pineapple schnapps
- 1 teaspoon coconut extract
Instructions
For the Cake
- Preheat oven to 350°F. 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.
- 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.
For the Glaze
- Whisk the glaze ingredients together in a small bowl until smooth. Set aside.
Notes
- 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.
- To Store: Place the cooled cake in an airtight container and store at room temperature for 3 to7 days. The glaze will continue to seep into the cake, keeping it ultra-moist.
- Freeze: Wrap it in several layers of plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it in the fridge overnight, and let it sit at room temperature for a couple of hours before serving.
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/4 cup non-fat dry milk powder
- 2 and 3/4 cup cake flour
- 1 and a 1/4 cup super fine sugar
i guess I’m getting old as i can’t figure out what .5 .25 is in regular measurements? i can’t believe you use 5 cups oil in the cake batter or 5 cups pineapple juice. please help. would love to make this cake.
It is confusing Barbara, I agree. Site readers cannot read fractions so we have to convert to decimals. 1/2 cup = 0.5 and 1/4 cup = 0.25 1/3 cup = 0.33. I hope that helps!