Hawaiian Punch Pound Cake
This Hawaiian Punch Pound Cake is a fruity, colorful twist on the classic batter cake. Bursting with tropical flavor and topped with fresh fruit, it’s the perfect party showstopper or weekday pick-me-up.
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.
Notes
Store at room temperature in an airtight container for 3 days, or freeze individual slices for up to 2 months.