Real Recipes From Real Home Cooks ®

tropical pineapple coconut rum cake

(3 ratings)
Blue Ribbon Recipe by
Jeanne Pence
Milligan, NE

I served this cake to my friends with Jamaica Me Crazy coffee and they raved over it. When I came back to take a picture to post with my recipe there was only one piece of it left!!! Extremely moist and rich cake, perfect comfort food with a hot cup of coffee! If you can squirrel away some of this cake away before it all gets scarfed up, the longer it sits, the better it gets!

Blue Ribbon Recipe

A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not soak into the cake so when you flip it over it's on the bottom. That was one of our favorite parts. Sounds crazy, but the flavors remind us of butter rum hard candies.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 10 -12
prep time 20 Min
cook time 1 Hr

Ingredients For tropical pineapple coconut rum cake

  • 1 box
    Duncan Hines pineapple cake mix
  • 1 box
    Jell-o instant coconut cream pudding mix (small; 3.4 oz)
  • 4 lg
  • 1/2 can
    crushed pineapple, drained reserving 1/2 cup juice (20 oz can)
  • 1/2 c
    pineapple juice
  • 1/2 can
    cream of coconut (2/3 cup)
  • 1/2 c
    Jamaican rum
  • 1/2 c
    vegetable oil
  • 1 stick
  • 1/4 c
  • 1 c
    brown sugar
  • 1/2 can
    crushed pineapple, drained (remaining from cake)
  • 3/4 c
    Jamaican rum

How To Make tropical pineapple coconut rum cake

  • Bundt pan sprayed with non-stick cooking spray.
    CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers’ Joy).
  • Cake ingredients mixed together.
    Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
  • Batter poured into the pan.
    Pour batter into prepared pan.
  • Checking to see if the cake is done.
    Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
  • Melted butter in a saucepan.
    RUM GLAZE: Melt butter in a saucepan.
  • Water and sugar added to the butter.
    Stir in water and sugar. Boil 5 minutes stirring constantly.
  • Pineapple added to the saucepan.
    Add pineapple and boil 1 more minute while stirring.
  • Adding rum to the saucepan.
    Remove from heat and add rum; set aside and cool 10 minutes.
  • Butter/pineapple mixture poured over the cake.
    Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!