PINEAPPLE RUM CAKE
This Pineapple Rum Cake is a family favorite. With pineapple, dark rum, instant pudding mix, and a boxed cake mix, it's easy and tastes better the next day.
Provided by Lynne Feifer
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour.
- Drain pineapple tidbits in a colander placed over a medium bowl to reserve the juice.
- In a large bowl, whisk together the cake mix and instant vanilla pudding mix.
- Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely.
- Into the cake mix, add the eggs, 1/2 cup pineapple juice, canola oil, and 1/2 cup of rum. Mix completely.
- With a rubber spatula, fold in the coated pineapple tidbits.
- Gently pour batter into pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
- Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly.
- Remove from heat and add 1/2 cup of dark rum. Mix well.
- Remove cake from oven and let sit for 5 minutes.
- While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.
- Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet.
- Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.
- If serving the next day, cover top with toothpicks and gently cover with a tent of aluminum foil when completely cooled.
- Cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil.
Nutrition Facts : Calories 270 kcal, Carbohydrate 19 g, Protein 1 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 3 mg, Sugar 18 g, ServingSize 1 serving
RUM-GLAZED PINEAPPLE COFFEE CAKE
Take tea time to a tropical place with this sour cream coffee cake with pineapple preserves and a rum glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
PINEAPPLE RUM CAKE RECIPE
A homemade buttery sour cream pound cake is enhanced with sweet tropical pineapple flavor and a rum syrup. The gorgeous pineapple upside down topping makes it a showstopper!
Provided by Jocelyn Delk Adams
Categories Dessert
Time 1h35m
Number Of Ingredients 17
Steps:
- Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.
- Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy.
- Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
- Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
- Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
- Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.
- In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat.
- Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.
- Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.
Nutrition Facts : Calories 524 kcal, Carbohydrate 68 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 112 mg, Sodium 194 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving
RUM-PINEAPPLE POUND CAKE
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
Provided by JZPHSMOM
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
- Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
- Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
- Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 41.5 g, Cholesterol 66.3 mg, Fat 18.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 229.3 mg, Sugar 29.2 g
PUERTO RICAN PINEAPPLE RUM CAKE
Make and share this Puerto Rican Pineapple Rum Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- Make the glaze and pineapples:.
- In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
- Make the cake:.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
- Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
- To serve:.
- In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
Nutrition Facts : Calories 852.5, Fat 36.5, SaturatedFat 19.5, Cholesterol 169.3, Sodium 190.9, Carbohydrate 101.9, Fiber 2.5, Sugar 69.4, Protein 8.4
PINEAPPLE RUM CRèME CAKE
For your next dessert, try making the yummy and kidney-friendly recipe for Pineapple Rum Crème Cake. DaVita renal dietitian Peggy from Florida shares her recipe for a luscious cake dessert enhanced with rum, crushed pineapple and Cool Whip® dessert topping. This treat is a snap to make, since it starts with a premade angel food cake.
Provided by DaVita dietitian Peggy from Florida.
Yield 12
Number Of Ingredients 1
Steps:
- Thaw Cool Whip®. Slice cake into 3 even slices lengthwise and place bottom piece on a cake plate.
- Using a teaspoon, sprinkle 1/3 of rum over cake. Spread 1 cup Cool Whip over cake, followed by 3/4 cup pineapple and syrup.
- Top with middle cake slice and repeat step 2 above.
- Place third cake slice on top, repeat rum and spread remaining Cool Whip over cake to cover.
- Chill well before serving.
- Slice into 12 portions.
Nutrition Facts : Calories 245, Carbohydrate 42 g, Cholesterol 0 mg, Fat 4 g, Fiber 1.0 g, Protein 4 g, ServingSize 1/12 cake, Sodium 99 mg
COCONUT, PINEAPPLE, RUM CAKE
Sweet tooth and Pina Colada lovers this is for YOU!!!!! Optional for the winter parties! You can bake this in 2 medium metal bowls, (using foil to keep stable while baking) to form a snow ball when put together. You just need to slice a piece off the bottom (round part) so it can sit stable and frost with cream top with other half and frost with rest. Cover with coconut flakes.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 15x10 inch pan.
- Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
- Pour into prepared pan and bake for 30 minutes.
- Meanwhile prepare cream filling and topping.
- Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
- Fold in whipped topping.
- Cool and remove from pan.
- Slice into 3 10x5 pieces.
- Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
- I pressed the coconut into the cream to shape like a pineapple.
- Chill well or you can freeze.
- Garnish with pineapple leaves and some pineapples.
PINEAPPLE RUM CREME CAKE
Due to high Carbohydrate content; 1/2 portion is recommended if you have diabetes.
Provided by J. P. @Hazmat35
Categories Cakes
Number Of Ingredients 4
Steps:
- Thaw Whip Cream. Slice Angel Food Cake into 3 even slices lengthwise and place bottom piece on a cake plate.
- Using a teaspoon, sprinkle 1/3 of rum over cake. Spreak 1 cup of Whip Cream over cake, followed by 3/4 cup of pineapple and syrup.
- Top with middle cake slice and repeak step #2 above.
- Place 3rd cake slice on top; repeat rum and spread remaining Whip Cream over cake to cover.
- Chill well before serving
- Cut into 12 portions
PINEAPPLE RUMCHATA SHORTCAKES
This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.
Nutrition Facts : Calories 463 calories, Fat 28g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 442mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE RUM TRIFLE CAKE
Categories Cake Rum Food Processor Mixer Dessert Bake Easter Pineapple Pistachio Spring Chill Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 generously
Number Of Ingredients 11
Steps:
- Make cake layer:
- Preheat oven to 350°F. Oil bottom and sides of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan and line bottom and sides with parchment paper.
- In a food processor finely grind nuts with flour and salt. In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and mixture forms a ribbon when beaters are lifted (about 10 minutes with a standing mixer or about 15 with a hand-held mixer). Fold flour mixture into egg mixture gently but thoroughly. Spread batter evenly in jelly-roll pan and bake in middle of oven until golden and springs back when lightly touched, 10 to 15 minutes. Cool cake layer in pan on a rack. Cake layer may be made 3 days ahead and kept wrapped well in plastic wrap at cool room temperature.
- In a food processor pulse undrained pineapple 3 seconds. Drain pineapple in a sieve set over a bowl (you will have about 2 cups) and reserve juice for another use.
- Assemble trifle cake:
- Invert cake layer onto a work surface and peel off parchment. With a long serrated knife trim layer to form a 14 x 7-inch rectangle, reserving trimmings. Halve rectangle crosswise to form two 7-inch squares and carefully halve squares horizontally (for a total of four 7-inch squares). Horizontally halve reserved trimmings.
- Put 1 square on a cake plate. With a spatula spread 1/2 cup pineapple evenly over square. Top pineapple with 1/2 cup sabayon, spreading evenly. Make more layers in same manner with remaining 3 squares, pineapple, and sabayon, ending with sabayon. Piece together enough reserved trimmings to form a fifth square over sabayon. Chill cake, covered, at least 1 hour and up to 2 days.
- In a bowl with an electric mixer beat cream with sugar until it just holds soft peaks and with a spatula spread whipped cream over top and sides of cake. Cake may be fully assembled 1 day ahead and chilled in a cake keeper or covered with an inverted bowl. Bring cake to room temperature before serving (about 30 minutes).
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