Hawaiian Punch Pound Cake

Hawaiian Punch Pound Cake is a vibrant and tropical twist on the classic pound cake, infusing the sweet and fruity flavors of Hawaiian Punch into a moist, tender crumb. Topped with a colorful glaze and adorned with fresh fruits, this cake is as visually appealing as it is delicious, making it a perfect centerpiece for any gathering.

Why You’ll Love This Recipe
Tropical Flavor: The incorporation of Hawaiian Punch adds a unique and delightful fruity taste that sets this pound cake apart from traditional versions.

Moist Texture: The combination of sour cream and whole milk ensures a rich and moist crumb that melts in your mouth.

Eye-Catching Presentation: With its vibrant glaze and fresh fruit toppings, this cake is sure to impress guests and add a splash of color to your dessert table.

Versatile: Suitable for various occasions, from casual get-togethers to festive celebrations.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

Unsalted butter, softened

Granulated sugar

Large eggs

Sour cream

Whole milk

Hawaiian Punch (Fruit Juicy Red or similar)

Vanilla extract

All-purpose flour

Baking powder

Baking soda

Salt

Red gel food coloring (optional for extra pop)
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For the Green Glaze:

Powdered sugar

Milk or Hawaiian Punch

Green food coloring (a few drops)

Toppings:

Fresh strawberries

Sliced kiwi

Orange slices

Optional: maraschino cherries, pineapple chunks
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directions
Preheat Oven: Set your oven to 325°F (163°C). Generously grease and flour a Bundt pan to prevent sticking.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes.

Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Mix in Wet Ingredients: Add sour cream, whole milk, Hawaiian Punch, and vanilla extract to the mixture. If desired, add a few drops of red gel food coloring for a more vibrant hue. Mix until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain a tender crumb.
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Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Prepare the Green Glaze: In a small bowl, whisk together the powdered sugar and milk or Hawaiian Punch until smooth. Add a few drops of green food coloring to achieve the desired shade.

Decorate the Cake: Drizzle the green glaze over the cooled cake. Garnish with fresh strawberries, sliced kiwi, orange slices, and any additional desired fruits.

Servings and timing
Servings: 12-16 slices

Prep Time: 20 minutes

Cook Time: 65-75 minutes

Total Time: Approximately 1 hour and 35 minutes
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Variations
Coconut Twist: Add shredded coconut to the batter or sprinkle it on top for extra texture and a tropical flair.

Chocolate Hawaiian Punch: Incorporate mini chocolate chips into the batter for a delightful chocolate-fruit flavor combination.

Citrus Infusion: Replace the Hawaiian Punch with a mix of orange juice and lemon juice for a zesty alternative.
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storage/reheating
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months.

Reheating: Allow the cake to come to room temperature before serving.
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FAQs
Can I use a different flavor of Hawaiian Punch?
Yes, feel free to experiment with other fruit punch flavors to customize the taste to your preference.
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What if I don’t have a Bundt pan?
You can use two standard loaf pans instead. Adjust the baking time to 50-60 minutes and check for doneness.
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Can I make this cake ahead of time?
Absolutely. This cake can be baked a day in advance and stored in an airtight container.

How do I prevent the cake from sticking to the pan?
Ensure that the Bundt pan is thoroughly greased and floured before adding the batter.

Can I use low-fat milk or sour cream?
While you can use low-fat versions, using full-fat milk and sour cream will yield a richer and more moist cake.

Is the red food coloring necessary?
No, it’s optional. The food coloring enhances the visual appeal but does not affect the flavor.

Can I add nuts to the batter?
Yes, chopped nuts like pecans or walnuts can be added for extra texture.

How do I achieve a smooth glaze?
Sift the powdered sugar before mixing and add the liquid gradually to achieve the desired consistency.
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Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well for this recipe.

What other fruits can I use for topping?
Feel free to use fruits like blueberries, raspberries, or mango slices to complement the tropical theme.

Conclusion
Hawaiian Punch Pound Cake is a delightful dessert that brings a taste of the tropics to your table. Its moist texture, vibrant glaze, and fresh fruit toppings make it a showstopper that’s sure to impress. Whether you’re hosting a party or simply indulging in a sweet treat, this cake is a perfect choice.

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