Incredible Pina Colada Mini Bundt Cakes

Incredible Pina Colada Mini Bundt Cakes


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Who says you need a beach to enjoy pina coladas? These delicious mini bundt cakes are filled with pineapple, coconut and rum flavors. Top with fresh fruit to make it extra sweet.

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Time needed

30 min preparation + 25 min cooking

Serving Size / Yield

24 servings


  • Cake:
  • 2 C. all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. unsalted butter
  • 1/4 C. packed brown sugar
  • 3/4 C. granulated sugar
  • 1 tsp. lemon zest
  • 2 Tbs. dark rum
  • 2 large eggs, room temperature
  • 1 C. coconut milk
  • 1/2 C. finely chopped fresh pineapple
  • Glaze:
  • 4 C. confectioners' sugar
  • 1 Tbs. rum
  • 2 Tbs. whole milk
  • 3 Tbs. fresh pineapple juice
  • Desired fruit to top

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Preheat oven to 350 degrees. Spray two mini bundt pans with non-stick spray and lightly flour. In a medium mixing bowl, sift flour, baking powder, baking soda and salt together. Add softened butter and beat with a mixer for 2-3 minutes on medium speed. Add brown and granulated sugar and cream together on medium-high for 4-5 minutes until mixture is fluffy.

One at a time, add eggs and mix well after each addition while scraping down the bottom of the sides often. Add rum and coconut milk until well blended. Gradually add the dry ingredients in three batches. Do not over mix the batter. Fold in chopped pineapple.

Scoop the batter into mini bundt pans so they are about 3/4 of the way full. Bake for 20-25 minutes, rotating halfway through. Remove from oven and allow to cool on a rack for 20 minutes.

While baking, begin preparing the glaze. Mix confectioners sugar, rum and milk. Whisk together and gradually whisk in pineapple juice. Pour in the center of cooled bundt cakes. Top with fresh fruit and serve.

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