tropical pineapple coconut rum cake
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.
Ingredients
- 1 box Duncan Hines pineapple cake mix
- 1 box Jell-o instant coconut cream pudding mix (small; 3.4 oz)
- 4 large eggs
- 1/2 can crushed pineapple, drained reserving 1/2 cup juice (20 oz can)
- 1/2 cup pineapple juice
- 1/2 can cream of coconut (2/3 cup)
- 1/2 cup Jamaican rum
- 1/2 cup vegetable oil
- PINEAPPLE-RUM GLAZE
- 1 stick butter
- 1/4 cup water
- 1 cup brown sugar
- 1/2 can crushed pineapple, drained (remaining from cake)
- 3/4 cup Jamaican rum
How To Make tropical pineapple coconut rum cake
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Step 1CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers’ Joy). -
Step 2Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
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Step 3Pour batter into prepared pan.
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Step 4Bake 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.
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Step 5RUM GLAZE: Melt butter in a saucepan.
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Step 6Stir in water and sugar. Boil 5 minutes stirring constantly.
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Step 7Add pineapple and boil 1 more minute while stirring.
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Step 8Remove from heat and add rum; set aside and cool 10 minutes.
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Step 9Poke 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
