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Pineapple Rum Cake

Here's how you make Pineapple Rum Cake
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  • Servings: 14
  • Prep: 10m
  • Cook: 45-50m
    • The following recipe serves 14 people.

Ingredients

The ingredients are:
  • 2 1/2 cups granulated sugar
  • 1 1/4 cups butter
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup coconut milk (or whole milk)
  • 1/3 cup rum
  • 2 cups pineapple (fresh pineapple chopped finely squeeze out the moisture or crushed pineapple in natural juice drain as much juice out as possible).)
  • 1/4 cup finely shredded coconut
  • 1/4 cup rum
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • 6-cup bundt cake pan

We hope you enjoy this recipe!

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