Pineapple Rum Cake Recipe

Indulge in a delightful tropical treat with our mouthwatering Pineapple Rum Cake recipe. This irresistible dessert combines the sweet tanginess of fresh pineapples with the rich, warm flavors of rum-infused cake, making it the perfect addition to any gathering or a delightful indulgence for a special occasion. 

Pineapple Rum Cake

The Pineapple Rum Cake features a rich, buttery texture complemented by the sweetness of pineapple and a subtle hint of rum. The cake is typically topped with a glaze or icing that enhances its taste and appearance. It's a popular choice for those who enjoy tropical and indulgent desserts.

Let's begin!

Ingredients needed:

The ingredients for making Pineapple Rum Cake that the whole family will love are listed below. Please scroll down to view our printable recipe card with detailed steps and measurements. 

For the Toppings:

• Brown sugar
• Dark rum
• Butter
• Maraschino cherry juice
• Fresh pineapple: Cored and cut into small cubes 
• Maraschino cherries

For the Cake:

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla
• Rum
• Flour
• Salt
• Baking powder
• Baking soda
• Buttermilk
• Shredded coconut: For garnish

How to cook Pineapple Rum Cake from scratch?

1. Prepare the oven and pan: Preheat the oven to 350 degrees F. Then grease and flour a large bundt pan and set it aside.
2. Make the topping: Place a saucepan over medium heat and add brown sugar, rum, and juice.
3. Simmer: After that, stir the mixture and bring it to a boil. When the mixture begins to boil, reduce the heat and simmer it until the mixture is reduced in half. 
4. Combine: Stir in the butter until fully combined, and add the pineapple, stirring to coat. 
5. Spread the mixture: Pour the pineapple mixture into the bottom of the prepared bundt pan and spread it evenly. Add the cherries while also spreading them evenly.
6. Make the cake batter: In the bowl of a stand mixer or using an electric hand mixer, beat together the butter until creamy, and after that, add the sugars and continue to beat until it's fluffy. Also, beat in the eggs one at a time, followed by the vanilla and the rum.
7. Whisk the dry ingredients: In a bowl, whisk the flour, salt, baking powder, and baking soda.
8. Mix the dry and wet ingredients: Add the dry ingredients to the wet ingredients, alternating with the buttermilk and finishing with the dry ingredients. Mix them just until combined, then pour the batter over the pineapple mixture and level the top with an offset spatula.
9. Bake: Bake the cake for 1 hour or until a toothpick inserted comes out clean.
10. Cool and serve: Cool the cake on a baking rack for 15 minutes. After that, place a serving plate over the cake pan and carefully invert it on the plate. Allow the cake to cool completely before serving. Top with shredded coconut and maraschino cherries if desired.

How to serve:

Pineapple rum cake is quite versatile and can be enjoyed with various accompaniments. Along with the cake itself, consider having a hot cup of coffee or tea to complement its flavors. A glass of milk or iced tea could be refreshing if you prefer something cold. Alternatively, you can pair it with a scoop of coconut or rum-flavored ice cream for a delightful dessert combination. 

You might enjoy these posts:

• 27 Box Yellow Cake Mix Recipes
• One Bowl Apple Cake Recipe

Frequently asked questions

Can rum cake get you drunk?

Rum cake typically contains alcohol, which is usually added during the baking process. However, the amount of alcohol in the finished cake is significantly reduced due to the high heat during baking. As a result, consuming a regular serving of rum cake is unlikely to get you drunk.

What is the best rum for cooking cakes?

When it comes to cooking cakes, a dark or spiced rum is often a popular choice. These types of rum have a robust and complex flavor profile that can add depth and warmth to your cakes. Brands like Captain Morgan, Kraken, or Gosling's Black Seal are commonly used for baking due to their rich and flavorful qualities. However, feel free to experiment with different rums based on your personal taste preferences and the specific flavor profile you want to achieve in your cake.

Why did my rum cake fall?

Overmixing the batter, incorrect oven temperature, opening the oven door too often, or not using enough leavening agents can all contribute to a cake collapsing. It's important to follow the recipe instructions carefully and check your oven's temperature accuracy.

How to store leftovers:

To store leftover pineapple rum cake properly, follow these steps:

1. Let the cake cool: Allow it to cool completely before storing it. This helps prevent condensation from forming inside the container.
2. Wrap or cover the cake: Use plastic wrap or aluminum foil to cover the cake tightly. Alternatively, you can place it in an airtight container.
3. Store in the refrigerator: Store the wrapped or covered cake in the refrigerator to maintain its freshness. The refrigerator will keep the cake moist and prevent it from drying out.
4. Consume within a few days: Pineapple rum cake can be stored in the refrigerator for up to 3-4 days. Consuming it within this timeframe is best for the best taste and texture.
5. Freezing option (if needed): If you have a large amount of leftover cake that you won't consume within a few days, consider freezing individual slices. Wrap each slice tightly in plastic wrap or place them in a freezer-safe container. Frozen pineapple rum cake can last for up to 2-3 months.

Recipe tips:

Here are some recipe tips to help you bake a delicious pineapple rum cake:

Quality Ingredients

Use fresh, ripe pineapples and high-quality rum for the best flavor. The pineapple should be sweet and juicy to enhance the cake's taste.

Drain Pineapple

If using canned pineapple, make sure to drain it well to remove excess liquid. This will prevent the cake from becoming too soggy.

Rum Soaking

To infuse the cake with rum flavor, brush the cake pan's bottom with rum before adding the batter. You can also poke holes in the baked cake and drizzle a rum syrup over it after baking.

Parchment Paper

Line the bottom of the cake pan with parchment paper to prevent the cake from sticking and ensure easy removal.

Creaming Butter and Sugar

Cream the butter and sugar together until light and fluffy. This helps create a tender and moist cake.

Alternate Dry Ingredients

When adding dry ingredients to the batter, alternate between the dry mixture and liquids (such as milk or pineapple juice) in batches. Start and end with the dry ingredients to maintain a smooth batter.

Fold in Pineapple

Gently fold in the chopped pineapple into the batter to distribute it evenly throughout the cake.

Preheat Oven

Ensure that your oven is preheated to the correct temperature before baking. This helps the cake rise evenly and bake properly.

Doneness Test

Use a toothpick or cake tester to check the cake's doneness. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Cooling and Soaking

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely if you plan to soak the cake with rum syrup while it's still warm.