Pineapple Rum Cake

14
Servings
10m
Prep Time
45-50m
Cook Time
55m
Ready In


""

Original recipe yields 14 servings
OK

Nutritional

  • Serving Size: 1 (126.2 g)
  • Calories 436.3
  • Total Fat - 20.5 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 118 mg
  • Sodium - 201.1 mg
  • Total Carbohydrate - 59 g
  • Dietary Fiber - 1.2 g
  • Sugars - 37.7 g
  • Protein - 5.7 g
  • Calcium - 46.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

With an electric mixer, beat together sugar, butter, eggs, and vanilla until well blended scraping bowl often. Then beat on high speed for 5 minutes, scraping bowl occasionally. Mix together the flour and baking powder. In a separate bowl, combine the coconut milk and rum. Add liquids and flour alternately to batter, blending well after each addition. Gently stir in pineapple and coconut. Pour batter into a greased and floured 6 cup bundt pan.

Step 2

Bake in preheated 350 degree oven for 45 to 50 minutes until cake begins to pull from the sides of the pan and a wooden pick inserted comes out clean. Remove from the oven and while still in the pan, pour 1/4 cup rum over the cake and seal quickly with foil to prevent evaporation. Cool in pan on a rack for 20 minutes, then turn out, invert and let cool completely right side up.

Tips & Variations


  • 6-cup bundt cake pan

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