The cake that smells like a beach sunset and tastes like summer in a bundt pan. Imagine cloud-soft crumb studded with sweet pineapple and toasted coconut, dripping with rum-kissed glaze—the kind that makes your porch swing creak with contentment. My grandma Nellie brought this recipe back from her 1973 trip to Puerto Rico, and for 50 years it’s been the star of every graduation, baby shower, and “I-just-got-fired-but-let’s-eat-cake-anyway” party. When you slice into this golden loaf, you’re not just cutting cake—you’re slicing through time, right to the heart of joy.
Why You’ll Love This Recipe
✅ Moist for 5 days—no dry, crumbly pound cake here
✅ Pineapple that doesn’t sink—drained twice for perfect pockets of sweetness
✅ Rum flavor without the burn—just a whisper of island warmth
✅ Bakes in one pan—no fancy layers, no stress
✅ Makes your kitchen smell like a tiki bar—even on a rainy Tuesday
✅ Leftover magic—slices become French toast fit for a king
“At my daughter’s wedding, the caterer’s fancy cake sat untouched while guests fought over my Nellie’s pound cake. The groom’s grandma whispered, ‘Honey, you married into a family that knows cake.’”
Ingredients Deep Dive
What to grab (and what to leave on the shelf)
The Tropical Trinity
Crushed pineapple (½ cup): Must be drained overnight in a colander lined with paper towels. Canned in juice (not syrup!)—syrup = cloying sweetness.
Shredded coconut (½ cup): Sweetened, unsweetened will taste like cardboard. Look for “toasted” on the bag—raw coconut turns leathery when baked.
Rum (2 Tbsp): Añejo rum only (like Bacardí Reserva). White rum = harsh, dark rum = bitter. No rum? Use fresh pineapple juice—canned = metallic aftertaste.
The Cake Foundation
Butter (2 sticks): European-style (82% fat) for silkier crumb. Must be room temp—poke it; it should yield like a baby’s cheek.
Sour cream (1 cup): Full-fat, cold. Greek yogurt = rubbery texture.
Coconut extract (1 tsp): McCormick’s in the red bottle. Fake extracts taste like air freshener.
Flour (3 cups): Sift it! Lumps = tunneling. Measure by spooning into cup—never scoop.
Pro tip: Buy pineapple on Tuesday. That’s when stores rotate stock—freshest juice, least oxidation.
Step-by-Step: Nellie’s Kitchen Wisdom
Follow these like a love letter from the islands
1. Prep the Pineapple (The Non-Negotiable)
“Wet pineapple sinks dreams.”
Drain pineapple in colander overnight in fridge.
At dawn, squeeze handfuls over sink until juice runs clear. This is non-negotiable—skip it = soggy cake.
Pat dry with paper towels until no moisture transfers to your fingers.
2. Cream the Butter & Sugar (The Heartbeat)
“Beat until it looks like sunshine—no less, no more.”
Beat butter 1 minute until smooth.
Add sugar gradually, beating 4 minutes until pale yellow and fluffy. Scrape bowl twice—hidden sugar = gritty cake.
Add eggs one at a time, waiting 30 seconds between. Yolks should vanish completely.
3. Fold in the Goodness (The Island Breeze)
“Flour folds like a lullaby—gentle and slow.”
Whisk flour, baking powder, salt in separate bowl.
Alternate adding flour mix + sour cream to butter, starting and ending with flour. Mix 3 strokes only—overmixing = tough cake.
Fold in pineapple, coconut, extracts, and rum by hand with rubber spatula. Metal whisk = deflated batter.
4. Bake & Cool (The Patience Test)
“A bundt pan is a temple—never rush the offering.”
Pour into greased + floured bundt pan (use shortening + flour—butter burns).
Bake at 325°F (not 350!) for 70-80 mins. Toothpick test: Clean = done; crumbs = keep baking.
Cool 15 mins in pan → invert onto wire rack (not plate!). Steam = soggy bottom.
5. Glaze & Garnish (The Grand Finale)
“Glaze should weep, not flood.”
Whisk powdered sugar + 2 Tbsp pineapple juice until thick but pourable.
Drizzle over fully cooled cake (warm cake = glaze slide-off).
Sprinkle with toasted coconut (350°F for 5 mins) + maraschino cherry halves. No cherries = not a true piña colada.
You Must Know
Pineapple must be bone-dry—water = sunken cake
Coconut extract > coconut milk—milk curdles in batter
️ Bake low and slow—325°F prevents dome collapse
My #1 pro tip: Brush warm cake with 1 Tbsp rum before glazing—adds depth without sogginess
“The summer I turned 16, I skipped the pineapple drain. Nellie took one bite, set her fork down, and said, ‘Child, this cake’s crying. Go fix it.’ I’ve never rushed that step since.”
Serving & Storage
Serve: At room temp with strong coffee or iced tea with mint. Never cold—chills mute the rum.
Storage: Wrap tightly in beeswax wrap (not plastic—traps moisture). Keeps 5 days on counter.
Revive stale cake: Microwave 10 seconds + drizzle with warm rum glaze.
Ingredient Swaps That Won’t Break the Spell
Rum
2 Tbsp coconut water
Mild sweetness, no alcohol
Shredded coconut
⅓ cup coconut flour
Absorbs moisture (use only if pineapple was
very
dry)
Sour cream
Full-fat Greek yogurt
Tangier, but same fat content
Bundt pan
9×5 loaf pan
Bake 60 mins—check at 50
Cultural Context
Born from Nellie’s 1973 Puerto Rico trip (where she traded cake recipes for coquito), this cake marries Southern baking with Caribbean soul. It’s church potluck royalty, beach house hero, and the only cake my grandkids beg for on birthdays. True story: At my son’s college graduation, the dean asked for the recipe after eating three slices. He said, “This beats tenure.”
Pro Tips from Nellie’s Kitchen
Flour the pan with coconut—adds crunch to the crust
Toast coconut while cake bakes—no extra step, no burnt bits
Glaze in stages—drizzle ⅓ now, ⅓ in 10 mins, rest when cool
Kid hack: Let them fold in the pineapple—it’s their favorite “treasure hunt”
Frequently Asked Questions
Q: Why did my cake stick to the pan?
A: You used butter to grease it. Shortening + flour is the only way.
Q: Can I use fresh pineapple?
A: Only if you reduce juice to ¼ cup—fresh pineapple has 3x more water.
Q: Why no baking soda?
A: Sour cream reacts with baking powder for rise—soda = metallic aftertaste.
Q: Can I make it ahead?
A: Bake 2 days ahead—flavors deepen beautifully. Glaze day-of.
Q: Why not use coconut milk?
A: It curdles when mixed with sour cream. Extract = clean flavor.
Piña Colada Pound Cake
Sunshine-yellow crumb studded with pineapple and coconut, kissed with rum. Summer in a bundt.
Prep Time: 25 Minutes (+ overnight pineapple drain)
Cook Time: 75 Minutes
Total Time: 2 Hours (plus patience!)
By: Nellie Mae (Savannah, GA)
Category: Desserts
Difficulty: Intermediate
Cuisine: Southern Caribbean
Yield: 12 Servings
Full Recipe
Ingredients
→ Cake
1 cup (2 sticks) unsalted butter, room temp
2½ cups granulated sugar
6 large eggs, room temp
3 cups all-purpose flour, sifted
½ tsp baking powder
½ tsp salt
1 cup full-fat sour cream, cold
1 tsp vanilla extract
1 tsp coconut extract (McCormick’s)
½ cup crushed pineapple, drained overnight
½ cup sweetened shredded coconut
2 Tbsp añejo rum (or fresh pineapple juice)
→ Glaze
1 cup powdered sugar
2–3 Tbsp pineapple juice (from drained can)
½ tsp coconut extract
Toasted coconut flakes + cherry halves (for garnish)
Instructions
Prep pineapple: Drain overnight in colander lined with paper towels. Squeeze dry until no moisture transfers.
Cream butter & sugar: Beat butter 1 min. Add sugar gradually; beat 4 mins until pale yellow. Scrape bowl. Add eggs one at a time, beating 30 sec between.
Combine dry/wet: Whisk flour, baking powder, salt. Alternate adding to butter mixture with sour cream, starting/ending with flour. Mix 3 strokes only.
Fold in flavors: Gently fold pineapple, coconut, extracts, and rum by hand.
Bake: Pour into greased + floured bundt pan. Bake 325°F 70-80 mins. Cool 15 mins in pan → invert onto wire rack.
Glaze: Whisk glaze ingredients. Drizzle over fully cooled cake. Garnish with toasted coconut + cherries.
Notes
Critical: Pineapple must be bone-dry—water = sunken cake.
Never use plastic wrap for storage—traps steam = soggy crust.
Tools: Bundt pan, colander, rubber spatula.
Allergy note: Contains dairy, eggs, gluten. GF swap: 1:1 GF flour + 1 tsp xanthan gum.
“This isn’t just cake—it’s a hug from the islands. Serve it slow, eat it slower, and save room for seconds.”
Nutrition per serving: 420 kcal | 18g fat | 62g carbs | 5g protein | 220mg sodium
Note: Nutrition is approximate. Rum adds 0 kcal but 100% joy.
Pro Tip: Stale slices? Soak in rum + milk (1:1) → bake 10 mins at 350°F. My grandkids call it “drunken French toast”—and they’re never wrong.