Pineapple Rum Cake
Recipe: #28968
February 01, 2018
Categories: Desserts, Cakes, Tube/Bundt, Pineapple, Carribbean, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Potluck Thanksgiving, Valentine's Day, Kosher, Non-Dairy, Vegetarian, Make it from scratch, more
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Ingredients
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 by Step Method
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
- 6-cup bundt cake pan