Sunny Anderson and Jeff Mauro make a Sparkling Pina Colada Punch, as seen on Food Network's The Kitchen
Recipe courtesy of The Kitchen

Sparkling Piña Colada Punch

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  • Level: Easy
  • Total: 8 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: about 10 servings



  1. Fill a bundt pan with 5 cups pineapple juice. Place in freezer until solid, about 8 hours or up to overnight.
  2. Place the bundt pan in a large bowl of warm water for about 10 seconds to help remove the frozen pineapple juice ring, then add it to a large punch bowl, flat-side up. Fill the punch bowl with the seltzer and the remaining pineapple juice. Scatter the cherries over and around the pineapple juice ice ring. Serve, adding rum to individual cups as desired.