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–+ servings
Delicious Easter Pineapple Rum Cake

Delicious Easter Pineapple Rum Cake for Tropical Bliss

The Delicious Easter Pineapple Rum Cake brings tropical bliss to your holiday spread with its rich flavors of pineapple and dark rum.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Dark Rum Choose quality rums like Myers's or Mount Gay for the best results.
  • 1 cup Brown Sugar Provides sweetness and rich caramel notes.
  • 1/2 cup Butter Ensure it's at room temperature for smooth mixing.
  • 1/2 cup Shortening Use at room temperature for even blending.
  • 8 slices Pineapple Slices Fresh pineapple is preferred for the best texture.
  • 4 large Eggs Room temperature eggs work best.
  • 2 teaspoons Vanilla Extract Can substitute with almond extract.
  • 2 cups All-Purpose Flour Avoid substitutions unless you have dietary restrictions.
  • 1 cup Buttermilk Blend milk with vinegar as a quick substitute.
  • 1 teaspoon Baking Powder Ensure it's fresh for a perfect rise.
  • 1 teaspoon Baking Soda Check for freshness to guarantee a good rise.
For Optional Toppings
  • 1 cup Whipped Cream A must for a delightful finish.
  • 1/2 cup Shredded Coconut Sprinkle on top for flavor.
  • 1 quart Vanilla Ice Cream Serve alongside for a comforting dessert experience.

Equipment

  • bundt pan
  • medium saucepan
  • large mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
  2. In a medium saucepan, combine brown sugar and dark rum over medium heat, stirring until boiling.
  3. Simmer for 5-7 minutes until reduced by half, then whisk in the butter and add pineapple slices.
  4. Pour the pineapple rum mixture into the bundt pan, arranging pineapple slices neatly.
  5. Cream together softened butter and shortening until light and fluffy, then add brown sugar.
  6. Incorporate eggs one at a time, then stir in vanilla extract and a splash of dark rum.
  7. Whisk flour, baking powder, baking soda, and salt; add to wet mixture alternately with buttermilk.
  8. Pour cake batter over the pineapple mixture and bake for about 1 hour, or until a toothpick comes out clean.
  9. Let the cake cool for about 10 minutes, then invert onto a serving platter and cool completely before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Always use room temperature ingredients for the best batter consistency. Grease and flour the bundt pan well to prevent sticking.

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