Marcia Parker Recipe

My Pineapple Bacardi Rum Cake

By Marcia Parker Newflower1


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Marcia's Story

I've made the original Bacardi Rum Cake for years, but this Holiday season, I changed the recipe because my family loves Pineapple Upside-Down Cake. It turned out wonderful! I hope you enjoy it as much as my family did. FYI...the longer it sets, the better it tastes, making it the perfect gift to mail!

Ingredients

1 cup chopped pecans
1 duncan hines pineapple upside down cake mix
1 jello instant vanilla pudding mix
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1 cup bacardi gold rum
1 can crushed pineapple
1 stick butter, melted
1/2 cup packed brown sugar
1 cup powdered sugar
extra pineapple juice, just in case
1 c
sugar

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Grease and flour (or spray) 12-cup Bundt pan. Add the melted butter, nuts, brown sugar, 1/2 of juice from crushed pineapple, and as much of the pineapple as desired (I use about half of the can) to the prepared pan. It will appear to be a lot in the pan, but that's normal. The finished cake will look nice!
2
Combine cake mix, pudding, eggs, milk, oil, 1/2 cup of rum, half can of crushed pineapple and beat for 2 minutes on high with mixer. Pour into prepared pan and bake for 1 hour. (Check at 50 minutes--if toothpick comes out clean--you're done--depends on your oven).
3
Prepare glaze--Add remaining 1/2 of pineapple juice, powered sugar, 1 cup sugar, remaining 1/2 cup rum, and 1/2 stick melted butter to sauce pan and heat on. It's always good to have a little extra pineapple juice to get right flavor. This glaze will be very thin, but will absorb. Any extra that settles around the cake will be fine and will soak into any fruit you use to decorate the outside. You'll know when you taste it.
4
Let cool 5 minutes and invert to serving plate. Let rest 10 minutes. Poke holes using toothpick and drizzle glaze slowly to ensure all is absorbed all over the cake. Garnish with frozen sugared raspberries and mint leaves for a special Holiday look or you can use half pineapple rings to circle around the cake.

About this Recipe

Course/Dish: Desserts, Cakes
Hashtags: #holiday, #bacardi


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6 Comments

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Bobby Webb Bobdoescooking
Feb 10, 2014
Looks and sounds great Marcia...you have been PINCHED!!!!...
Also, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click justapinch.com/...ds-and-drinks-only hope to see you there. Bobby
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Jean Campbell gwashington1961
Feb 22, 2012
A fine new recipe for my 'Book of Tricks' [Specials' for my family and friends]! LOL :-)
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Diane Morrison GGD
Jan 8, 2012
Thank you Marica for your correction, I reprinted your recipe to put in my notebook of recipes. Your cake sounds like if it sat for awhile it would even be better and would make a great gift made in those small bundt cake pans, will let you know when I do that and how they come out. Hugs.
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Marcia Parker Newflower1
Jan 8, 2012
Heads up everyone... I decided to make the cake for last Friday's Cotton Bowl Game (GO HOGS GO--CONGRATS) and realized I needed to revise the recipe. I normally don't use recipes when cooking and realized I had left out a few important ingredients/steps...Sorry for the confusion... Enjoy!!
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Marcia Parker Newflower1
Jan 5, 2012
You're welcome Diane! The pineapple based cake gives the traditional rum cake a whole new flavor!