If your dessert game needs a little sparkle, say aloha to this Hawaiian Punch Pound Cake a vibrant, fruity twist on the classic batter cake that’s as fun to eat as it is to make. This is one of those desserts that not only turns heads at the potluck but also gets devoured before the paper plates are even handed out. And yes, it totally lives up to the hype.
Whether you’re juggling after-school chaos or hosting your monthly book club (we see you, 7cups of tea crew!), this cake delivers feel-good flavors without turning your kitchen into a stress zone. It’s fruity, colorful, and topped with fresh slices of kiwi, strawberry, and citrusy love basically, the edible version of a Hawaiian vacation. 🌺
Why You’ll Love This Hawaiian Punch Pound Cake
This isn’t your average punch cake. We’re taking things up a notch with bold red Hawaiian Punch right in the batter and the glaze. The result? A rich, moist crumb bursting with tropical flavor and that iconic red hue that’ll have your guests asking, “Wait… what’s in this again?”
Plus, it’s the kind of cake that looks like it took forever but really didn’t. The batter comes together easily, and the real magic happens in the oven while you multitask like the queen you are.
How to Make the Perfect Hawaiian Punch Pound Cake
Step 1: Whip Up the Cake Batter
Start by preheating your oven to 325°F and greasing a bundt pan generously because nothing’s sadder than a stuck cake.
In a medium bowl, sift together your flour, baking powder, and salt. Set it aside (it’s not going anywhere).
Now, in a large mixing bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each. This gives you that luxurious, velvety texture we love in a good batter cake.
Stir in the Hawaiian Punch, sour cream, vanilla extract, and almond extract (if you’re feeling fancy). If you want a more vivid red cake, a few drops of red food coloring do the trick.
Gradually add the dry ingredients to your wet mix. Don’t overmix this is cake, not CrossFit. Once the batter is smooth, pour it into your pan and bake for about 75–85 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
Step 2: Glaze Like a Boss
While the cake cools, whip up your Hawaiian Punch glaze. Mix powdered sugar with 3–4 tablespoons of Hawaiian Punch and a dash of vanilla extract until you reach your desired drizzle-able consistency. Want to add a splash of color? A drop of green food coloring gives that tropical punch vibe very Hawaiian Gardens storage-of-summer energy.
Drizzle over the cooled cake, letting it fall into all the lovely bundt curves.
Step 3: Dress It Up
Top that beauty with fresh fruit sliced strawberries, kiwi, oranges, maybe some pineapple or cherries if you’re feeling extra. Think of it as an edible lei around your cake. The cake topped with fruit not only tastes amazing but turns this dessert into a centerpiece.
Nutrition Facts (Estimated per serving)
- Calories: ~450
- Fat: 22g
- Sugar: 45g
- Carbohydrates: 58g
- Protein: 5g
Preparation Time
- Prep time: 20 minutes
- Cook time: 75–85 minutes
- Cool time: 1 hour
- Total time: ~2.5 hours
Helpful Tips (Because We’re Friends)
- If your batter berries (aka any fruit mixed into batter) are calling, feel free to fold in some chopped strawberries or cherries before baking.
- Don’t skip the sour cream it keeps your cake rich and tender.
- Glazing while the cake is slightly warm helps it soak in all that fruity goodness. But wait until it cools if you want a thicker, prettier drizzle.
How to Serve and Store This Fruity Masterpiece
Serve: Slice thick and pair with a cup of tea (hello, 7cups of tea ladies), coffee, or a scoop of vanilla ice cream. Bonus points if you serve it on a cute tray with a tropical cocktail umbrella. 🍹
Store: Leftovers (if there are any) keep well in an airtight container at room temperature for up to 3 days. Want to freeze it? Wrap individual slices in plastic wrap and freeze for up to 2 months. Reheat in the microwave for 20 seconds to bring back that fresh-baked vibe.
My Slice of the Story
Let me tell you, this cake caused a full-blown family feud at our last backyard BBQ. My cousin tried to take the last slice to go I’m still not over it. That’s how good it is. This Hawaiian Punch Pound Cake has officially replaced my banana bread as the most-requested dessert in my circle, and honestly, I’m not mad about it.
FAQ – Your Top Hawaiian Punch Pound Cake Questions, Answered
Can I use a different flavor of Hawaiian Punch?
Yes! While the red fruit flavor brings classic tropical vibes, feel free to experiment with other fruity versions. Just keep in mind the glaze color and flavor will shift.
Can I use a hand mixer instead of a stand mixer?
Absolutely. A hand mixer will work just fine. You might get a bit of an arm workout, but hey, worth it for a delicious batter cake.
Is it okay to skip the food coloring?
Of course! The cake will still have a reddish tint from the punch, but if you’re not aiming for a bold color, you can leave it out.
Can I use boxed cake mix instead of making it from scratch?
You could, but you’ll lose that buttery, dense pound cake texture. This from-scratch recipe is chef’s kiss and worth the little extra effort.
Can I bake this in a loaf pan or cake rounds?
Yes, but adjust baking times accordingly. Loaf pans may take slightly longer, while rounds might finish faster. Keep your eye on the center for doneness.
How do I keep the cake moist?
The sour cream and butter do the heavy lifting here. But storing it in an airtight container and not overbaking it are key for moisture.
What’s the best fruit combo for the topping?
Go for a mix of sweet and tangy: strawberries, kiwi, pineapple, and even cherries. You want a balance that complements the punchy cake base.
Is this kid-friendly?
Totally! The bright color and fruity flavor make it a hit with the little ones. Just maybe skip the green glaze if you’ve got picky eaters we all know how kids feel about “weird colors.”
Final Thoughts
This Hawaiian Punch Pound Cake brings sunshine, sweetness, and a dash of nostalgia to any table. With its bright red hue, punchy flavor, and colorful fruit topping, it’s a batter cake that doesn’t just taste good it feels good. Whether you’re hosting a gathering or just need a midweek pick-me-up (because who doesn’t?), this cake is your sweet escape no passport required.
📌 Note: Full list of cake ingrediants and exact measurements can be found below in the recipe card.
Hawaiian Punch Pound Cake
Equipment
- Bundt Pan
- Mixer
- Mixing bowls
Ingredients
Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 cup Hawaiian Punch red fruit flavor
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- red food coloring optional, for color
Glaze
- 2 cups powdered sugar
- 3-4 tbsp Hawaiian Punch
- 1/4 tsp vanilla extract
- green food coloring optional, for drizzle
Toppings
- fresh strawberries sliced
- kiwi peeled and sliced
- orange slices
- pineapple, cherries, etc. optional fruits of your choice
Instructions
- Preheat oven to 325°F and grease a bundt pan generously.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each.
- Add Hawaiian Punch, sour cream, vanilla, and almond extract. Mix in food coloring if using.
- Gradually add dry ingredients to wet, mixing until just combined.
- Pour batter into the pan. Bake 75–85 minutes or until toothpick comes out clean. Cool 15 minutes in pan, then transfer to wire rack.
- Mix powdered sugar, Hawaiian Punch, and vanilla to make glaze. Add green food coloring if desired. Drizzle over cooled cake.
- Top with fresh fruit: strawberries, kiwi, oranges, and more. Slice and serve.
