The Hawaiian Punch Pound Cake is a tropical twist on the classic pound cake. Bursting with vibrant flavors, colorful toppings, and a moist, tender crumb, this dessert brings island vibes to your kitchen. It’s perfect for parties, special occasions, or anytime you crave something fruity and refreshing. The cake’s rich base pairs beautifully with the sweet Hawaiian punch glaze and a medley of fresh fruits, creating a visual and culinary masterpiece.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs
- 1 cup Hawaiian Punch (red fruit flavor)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- Red food coloring (optional, for enhanced color)
For the Hawaiian Punch Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons Hawaiian Punch
- ¼ teaspoon vanilla extract
- Green food coloring (optional, for decorative drizzle)
For Toppings:
- Fresh strawberries, sliced
- Kiwi, peeled and sliced
- Orange slices
- Additional fruits of your choice (pineapple, cherries, etc.)
Preparation:
Step 1: Prepare the Ingredients
Start by preheating your oven to 325°F (163°C). Grease and flour a bundt pan to ensure the cake doesn’t stick. Gather all your ingredients, and allow the butter, eggs, and sour cream to come to room temperature for a smoother batter.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. This step ensures your cake is airy and tender.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth before proceeding.
Step 5: Add the Liquid Ingredients
Mix in the Hawaiian Punch, sour cream, vanilla extract, and almond extract (if using). If you’d like a more vibrant cake color, add a few drops of red food coloring at this stage.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the Hawaiian Punch Glaze
In a small bowl, whisk together powdered sugar, Hawaiian Punch, and vanilla extract. Adjust the consistency by adding more powdered sugar or Hawaiian Punch as needed. For a decorative touch, add a few drops of green food coloring to a portion of the glaze.
Step 9: Decorate the Cake
Drizzle the glaze over the cooled pound cake. Arrange fresh fruits such as strawberries, kiwi, and orange slices on top for a colorful and tropical presentation.
Variations:
- Coconut Twist: Add shredded coconut to the batter or sprinkle it on top for extra texture.
- Chocolate Hawaiian Punch: Incorporate mini chocolate chips into the batter for a chocolate-fruit flavor combination.
- Citrus Infusion: Replace the Hawaiian Punch with a mix of orange juice and lemon juice for a zesty alternative.
Cooking Note:
- Ensure all ingredients are at room temperature for a smoother batter.
- Use a high-quality bundt pan to achieve a beautiful cake shape.
- If the top of the cake browns too quickly during baking, tent it with aluminum foil.
Serving Suggestions:
- Serve slices with a dollop of whipped cream for added indulgence.
- Pair with a scoop of vanilla ice cream for a perfect dessert.
- Enjoy with a refreshing glass of Hawaiian Punch or a tropical cocktail.
Tips:
- Sift the powdered sugar before making the glaze to avoid lumps.
- Pat the fresh fruit dry before placing it on the cake to prevent sogginess.
- For a more intense fruit flavor, brush the cake with Hawaiian Punch before glazing.
Prep Time:
20 minutes
Cooking Time:
65-75 minutes
Total Time:
1 hour 35 minutes to 1 hour 45 minutes
Nutritional Information (Per Serving):
- Calories: 380
- Protein: 5g
- Sodium: 180mg
FAQs:
Q: Can I use a different fruit punch flavor?
A: Absolutely! Feel free to experiment with other fruit punch flavors to customize the taste.
Q: How do I store the cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Q: Can I freeze the cake?
A: Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months.
Q: Can I use a loaf pan instead of a bundt pan?
A: Yes, you can use two standard loaf pans. Adjust the baking time to 50-60 minutes and check for doneness.
Conclusion:
The Hawaiian Punch Pound Cake is a delightful way to bring tropical flavors to your dessert table. Its moist texture, vibrant glaze, and fresh fruit toppings make it a showstopper that’s as beautiful as it is delicious. Whether you’re hosting a luau-themed party or simply want a taste of the islands, this cake is guaranteed to impress. Give it a try and watch it become a favorite in your household!

Hawaiian Punch Pound Cake
- Total Time: 1 hour 35 minutes to 1 hour 45 minutes
Ingredients
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs
- 1 cup Hawaiian Punch (red fruit flavor)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- Red food coloring (optional, for enhanced color)
For the Hawaiian Punch Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons Hawaiian Punch
- ¼ teaspoon vanilla extract
- Green food coloring (optional, for decorative drizzle)
For Toppings:
- Fresh strawberries, sliced
- Kiwi, peeled and sliced
- Orange slices
- Additional fruits of your choice (pineapple, cherries, etc.)
Instructions
Step 1: Prepare the Ingredients Start by preheating your oven to 325°F (163°C). Grease and flour a bundt pan to ensure the cake doesn’t stick. Gather all your ingredients, and allow the butter, eggs, and sour cream to come to room temperature for a smoother batter.
Step 2: Mix the Dry Ingredients In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
Step 3: Cream the Butter and Sugar In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. This step ensures your cake is airy and tender.
Step 4: Incorporate the Eggs Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth before proceeding.
Step 5: Add the Liquid Ingredients Mix in the Hawaiian Punch, sour cream, vanilla extract, and almond extract (if using). If you’d like a more vibrant cake color, add a few drops of red food coloring at this stage.
Step 6: Combine Wet and Dry Mixtures Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
Step 7: Bake the Cake Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the Hawaiian Punch Glaze In a small bowl, whisk together powdered sugar, Hawaiian Punch, and vanilla extract. Adjust the consistency by adding more powdered sugar or Hawaiian Punch as needed. For a decorative touch, add a few drops of green food coloring to a portion of the glaze.
Step 9: Decorate the Cake Drizzle the glaze over the cooled pound cake. Arrange fresh fruits such as strawberries, kiwi, and orange slices on top for a colorful and tropical presentation.
- Prep Time: 20 minutes
- Cook Time: 65-75 minutes
Nutrition
- Calories: 380
- Sodium: 180mg
- Protein: 5g