Description

Add a tropical twist to your dessert table with this vibrant and fruity Hawaiian Punch Pound Cake! Infused with the bold flavor of Hawaiian Punch and topped with a sweet green glaze and fresh tropical fruits, this Bundt cake is moist, colorful, and perfect for parties or summer gatherings.

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup sour cream
1/2 cup whole milk
3/4 cup Hawaiian Punch (Fruit Juicy Red or similar)
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Red gel food coloring (optional, for color pop)

For the Green Glaze:

1 cup powdered sugar
2-3 tbsp 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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Instructions

Preheat oven to 325°F (163°C). Grease and flour a Bundt pan generously.
Cream butter and sugar in a large bowl until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each addition.
Mix in sour cream, milk, vanilla extract, and Hawaiian Punch. Add red food coloring if desired.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture and mix until just combined.
Pour batter into prepared Bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Make the glaze: Mix powdered sugar, milk (or Hawaiian Punch), and green food coloring until smooth and pourable.
Drizzle glaze over cooled cake and top with fresh fruit slices for a tropical finish.

Notes

You can switch up the fruits to match seasonal availability or personal preference.
For a more intense fruity flavor, reduce the Hawaiian Punch on the stovetop before adding.
Store leftovers in an airtight container at room temperature for up to 3 days.