Tropical Pineapple Rum Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 12
★★★★★
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Welcome to a slice of tropical paradise with this Pineapple Rum Cake. It’s moist, flavorful, and just the right balance of sweet and boozy. Perfect for summer gatherings or when you need a taste of the tropics any time of year!

Ingredients for Tropical Pineapple Rum Cake

Butter: Provides richness and moisture to the cake. Unsalted butter lets you control the salt level.

Granulated sugar: Sweetens the cake and helps create a tender crumb.

Eggs: Add structure and stability, binding everything together.

Vanilla extract: Enhances the flavors without overpowering them.

All-purpose flour: The foundation of the cake, giving it shape and texture.

Baking powder and baking soda: These leavening agents help the cake rise, ensuring it’s light and fluffy.

Salt: Balances the sweetness and enhances the other flavors.

Crushed pineapple: Adds moisture and a fresh tropical flavor.

Dark rum: Infuses the cake with warmth and depth, complementing the pineapple.

Buttermilk: Adds tanginess and tenderizes the cake.

Pecans: Offer a delightful crunch and nutty contrast to the soft cake.

For the glaze, using butter, dark rum, pineapple juice, and powdered sugar creates a silky finish that seeps into the cake, locking in all the flavors.

Tips & Tricks

  • Make sure all your ingredients are at room temperature before starting. This ensures they combine smoothly and evenly.
  • Don’t skip sifting the dry ingredients; it helps avoid lumps and ensures a tender crumb.
  • For extra crunch, toast the pecans before adding them to the cake.
  • If you want a more pronounced rum flavor, brush a little extra rum over the cake before adding the glaze.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a tropical-themed gathering, serve alongside fresh fruit like mango or papaya for a refreshing contrast.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, but make sure it's finely crushed and well-drained to avoid excess moisture.
What if I don't have buttermilk?
You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup. Let it sit for 5 minutes before using.
Can I make this cake ahead of time?
Absolutely! It keeps well for several days, and the flavors actually enhance as it sits.

Tropical Pineapple Rum Cake Recipe Walkthrough

Start by preheating your oven to 325°F (163°C). Grease and flour a bundt pan to ensure your cake releases easily after baking. In a large mixing bowl, cream the butter and sugar together until light and fluffy; this will take about 3-5 minutes. This step is crucial for a tender cake, as it incorporates air into the batter.

Next, add the eggs one at a time, beating well after each addition. This helps the eggs blend thoroughly without curdling the mixture. Stir in the vanilla extract for that extra hint of sweetness.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture to keep the batter smooth and lump-free.

Fold in the crushed pineapple and dark rum, making sure they are evenly distributed. Pour the batter into your prepared bundt pan, spreading it evenly. Sprinkle the chopped pecans on top for a lovely crunch.

Bake your cake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. While the cake is baking, prepare your glaze. Melt the butter in a saucepan over medium heat, then remove from the heat and stir in the rum, pineapple juice, and powdered sugar until smooth.

Once the cake is done, let it cool in the pan for about 10 minutes before inverting it onto a wire rack. Poke small holes all over the cake with a skewer, then slowly drizzle the glaze over the entire cake, allowing it to soak in. This step is key to ensuring each bite is moist and flavorful. Let the cake cool completely before serving.

Why You'll Love This Recipe

  • Easy-to-follow steps that make baking a breeze.
  • A delightful blend of pineapple and rum for a unique flavor twist.
  • Makes a stunning centerpiece for any dessert table.
  • Great way to use up pantry staples like canned pineapple and rum.
  • The glaze adds an extra layer of lusciousness you won’t want to skip.

Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup canned crushed pineapple, drained
1/2 cup dark rum
1/2 cup buttermilk
1/2 cup chopped pecans
For the Glaze:
1/2 cup unsalted butter
1/4 cup dark rum
1/4 cup pineapple juice
1 cup powdered sugar

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
6. Fold in the crushed pineapple and dark rum until evenly distributed.
7. Pour the batter into the prepared bundt pan, spreading evenly. Sprinkle the top with chopped pecans.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the glaze by melting the butter in a saucepan over medium heat.
10. Remove from heat and stir in the dark rum, pineapple juice, and powdered sugar until smooth.
11. Once the cake is done, let it cool in the pan for 10 minutes, then invert onto a wire rack.
12. Poke small holes over the cake with a skewer and slowly drizzle the glaze over, allowing it to soak in.
13. Let the cake cool completely before serving.

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