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A Deliciously Easy Recipe for Making Homemade Pineapple Rum Cake

What Makes this Pineapple Rum Cake so Delicious?

This homemade pineapple rum cake is a delicious dessert that is perfect for any occasion. It is a moist and flavorful cake that is made with fresh pineapple, rum, and other delicious ingredients that create a rich and indulgent flavor.

The recipe for this pineapple rum cake is quite simple, requiring basic baking ingredients like flour, sugar, and eggs, as well as a few key ingredients that give the cake its signature taste. These include canned pineapple, dark rum, and a variety of spices like cinnamon and nutmeg.

The combination of these ingredients creates a tropical flavor that is both sweet and tangy, with a hint of warmth from the rum and spices. The cake is also incredibly moist, thanks to the addition of crushed pineapple and sour cream, which keep it from drying out during the baking process.

Overall, this pineapple rum cake is a delicious and unique dessert that is sure to impress anyone who tries it. Whether you’re serving it at a dinner party or just enjoying it with your family, this cake is a perfect way to add a little bit of tropical flair to your dessert menu.

Here is a step-by-step guide to making a delicious homemade pineapple rum cake:

Ingredients:

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup dark rum

  • 1/2 cup canned crushed pineapple, drained

  • 1/2 cup sour cream

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter.

  2. In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.

  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, using an electric mixer on medium speed.

  4. Add the eggs, one at a time, beating well after each addition.

  5. Add the vanilla extract and rum and mix well.

  6. Add the dry ingredients to the wet ingredients, alternating with the sour cream and crushed pineapple, mixing well after each addition.

  7. Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  8. While the cake is baking, prepare the pineapple rum sauce.

Ingredients for the pineapple rum sauce:

  • 1 cup canned crushed pineapple, drained

  • 1/2 cup unsalted butter

  • 1/2 cup granulated sugar

  • 1/2 cup dark rum

Directions for the pineapple rum sauce:

  1. In a medium saucepan, melt the butter over medium heat.

  2. Add the sugar and stir until dissolved.

  3. Add the crushed pineapple and cook for 2-3 minutes, stirring occasionally.

  4. Add the dark rum and stir well.

  5. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and becomes syrupy.

  6. Remove the sauce from the heat and let it cool slightly.

  7. Once the cake is done baking, let it cool for a few minutes before pouring the warm pineapple rum sauce over the top.

Tips and tricks for baking the perfect pineapple rum cake every time:

  1. Make sure your butter is at room temperature before you start mixing the batter. This will help the ingredients blend together more easily and create a smooth, uniform texture.

  2. Use canned crushed pineapple instead of fresh pineapple, as it has a more concentrated flavor and a firmer texture that holds up better in the cake.

  3. Don’t overmix the batter or the cake will be tough and dry. Mix the ingredients until they are just combined, then stop.

  4. Use a toothpick to test the cake for doneness. If it comes out clean, the cake is done. If it has batter or crumbs on it, it needs to bake for a few more minutes.

The top secret ingredient that takes this pineapple rum cake over the top:

The secret ingredient in this pineapple rum sauce is coconut milk. It adds a rich, creamy texture and a subtle coconut flavor that pairs perfectly with the pineapple and rum. Simply substitute half of the butter with coconut milk when making the sauce to take this cake to the next level!

 

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