Tropical Bundt Cake With Pineapple Coconut Topping

Tropical Bundt Cake With Pineapple Coconut Topping
Diana Rattray
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 12 to 16 servings
Yield: 1 Bundt cake
Nutrition Facts (per serving)
363 Calories
15g Fat
50g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 363
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 27%
Cholesterol 66mg 22%
Sodium 233mg 10%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 4%
Total Sugars 36g
Protein 5g
Vitamin C 3mg 13%
Calcium 58mg 4%
Iron 1mg 7%
Potassium 115mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Bundt cake is made with a cake mix and flavored with coconut pudding mix and pina colada mix. The coconut and pineapple frosting is the perfect topping for the cake. The pineapple, coconut, and pina colada flavors will make you feel like you're in the Caribbean.

The cake is moist and delicious, and the flavor is out of this world. If you love pineapple and coconut, you will love this cake.


  • 18 ounces store-bought white cake mix

  • 1 package instant pudding mix, preferably coconut cream

  • 1 (12-ounce) can piña colada mix, preferably Coco Lopez

  • 1/3 cup vegetable oil

  • 4 large eggs


  • 3/4 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 4 tablespoons unsalted butter

  • 1(8-ounce) can crushed canned pineapple

  • 1 large egg, beaten

  • 1 cup sweetened flaked coconut

Steps to Make It

  1. Heat oven to 325 F.

  2. Generously grease and flour a 12-cup Bundt cake pan or spray with a baking spray with flour.

  3. In a large mixing bowl with an electric mixer, combine the cake mix with pudding mix, pina colada mixture, vegetable oil, and the 4 eggs. Beat on low speed until well blended. Scrape bowl and turn mixer to high speed; beat for 2 minutes longer. Spoon the batter into prepared Bundt cake pan.

  4. Bake in the preheated oven for 45 to 50 minutes, or until the cake bounces back when touched lightly with a finger.

  5. In a medium saucepan, combine the granulated sugar and flour; stir in the crushed pineapple, butter, and beaten egg. Put the pan over medium heat and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the coconut.

  6. Spoon the pineapple mixture over the top of the cake, letting some of the topping drip down the sides of the cake.

  7. Refrigerate leftover cake.