Grandma’s Coconut and Pineapple Bundt Cake (Ultra-Moist Southern Dessert)
This old-fashioned dessert was one of her absolute specialties. The secret to its incredible texture is a wonderful tropical combination. It uses juicy pineapple and sweet shredded coconut.
By baking this treat from scratch, you create a very moist cake. It is the most flavor-packed cake you will ever serve. There was nothing quite like walking into Grandma’s kitchen on a Sunday afternoon. The smell of this masterpiece baking in the oven filled the whole house.
(P.S. If you are a fan of nostalgic, fruit-forward desserts, you also need to check out Grandma’s Cast Iron Skillet Pineapple Upside Down Cake for another incredible weekend baking project!)
Why you will love this recipe
Incredibly Moist Texture: The natural pineapple juice keeps the Bundt cake perfectly tender for days.
Simple Pantry Staples: This recipe uses classic Southern baking ingredients. You likely already have them on hand.
Tropical and Nostalgic: A beautiful blend of sweet coconut and tangy pineapple tastes like retro comfort food.
Grandma’s Secrets for a Flawless Bundt Cake
If you’ve ever been terrified of a Bundt cake sticking to the pan, you aren’t alone. It is awful when a cake breaks in half. Grandma always said the absolute trick was to treat the pan with high care.
Prepping Your Baking Pan
Follow her foolproof method. It ensures your cake slides out perfectly onto a wire cooling rack every single time:
- Step 1: Oil the Pan: First, you want to generously grease the pan. Grandma always used vegetable shortening for this step. Make sure to get into every single deep nook, cranny, and the center tube of the Bundt design.
- Step 2: Flour the Surface: Once the pan is oiled on all sides, add about a tablespoon of all-purpose flour into the base.
- Step 3: Rotate and Tap: Gently rotate and tilt the pan in your hands. This makes sure the flour coats every inch of the shortening. Once it’s completely coated, turn the pan upside down over the sink. Tap it lightly to remove any excess flour.
The 15-Minute Cooling Rule
- Step 4: The 15-Minute Rule: Don’t rush to flip it right out of the oven! Grandma always said to let the cake cool in the pan for exactly 15 minutes on the counter. This brief rest lets the delicate cake structure set up. After 15 minutes, gently flip it over. Transfer it onto a wire rack to cool completely before adding your rich glaze.
Every time I make this cake, the sweet smell of coconut and pineapple takes me right back to Grandma’s kitchen. It’s more than just a recipe. It’s a slice of my favorite childhood memories, and I hope it brings that same cozy, old-fashioned warmth to your family’s table.
Grandma’s Coconut and Pineapple Bundt Cake
Equipment
- 1 10 inch bundt pan
- 1 large bowl
- 3 wooden spoon or large serving spoon
- toothpicks
- 2 small bowl
- 2 measuring cup
- 1 pastry brush
Ingredients
- 1 pkg white cake mix
- ¼ cup rum
- 1 pkg instant coconut cream pudding mix
- ¾ cup water
- 2 large eggs
- 1 cup vegetable or canola oil
- 1 cup crushed pineapple (drained)
Glaze
- 2 cups confectioner's sugar (divided)
- 1 Tbsp rum
- ¼ cup shredded sweetened coconut
- ¼ cup cream of coconut
- 2 Tbsp unsweetened pineapple juice
Instructions
- Preheat the oven to 350°F. Generously grease and flour your 10-inch bundt pan.
- Combine the cake mix, pudding mix, water, eggs, rum, and oil in a large bowl.
- Beat the mixture on low speed for 30 seconds. Increase to medium speed and beat for 2 minutes.
- Gently fold in the drained crushed pineapple. Transfer the batter into your prepared pan.
- Bake for 45 minutes. A toothpick inserted into the center should come out clean.
- Cool the cake in the pan for exactly 15 minutes. Then, carefully invert it onto a wire rack.
- Mix 1 cup of confectioner's sugar with the pineapple juice in a small bowl. Brush this glaze over the warm cake. Let the cake cool completely.
- Combine the remaining sugar, rum, and cream of coconut in a separate bowl. Drizzle this over the cooled cake and sprinkle with shredded coconut.
Nutrition
I’d love to hear from you! Did you grow up eating pineapple bundt cakes too? If you bake this recipe, please leave a comment down below and give it a star rating—it helps more people find Grandma’s recipes, and I love reading your kitchen stories!
P.S. If you’re seeing this on Facebook, Pinterest, or Instagram, be sure to share or pin it so your friends can try Grandma’s secret baking tricks, too!
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