Pineapple Rum Cake Ingredients
2 1/2 cups granulated sugar
1 1/4 cups butter
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup rum
2 cups coarsely cut canned or fresh pineapple
1/4 cup coconut
1/4 cup rum Instructions
Heat oven to 350 degrees F. Grease and flour a 6-cup Bundt pan.
With an electric mixer, beat together sugar, butter, eggs, and vanilla until
well blended scraping bowl often. Then beat on high speed for 5 minutes, scraping
Mix together the flour and baking powder.
In a separate bowl, combine the milk and rum. Add liquids and flour alternately
to batter, blending well after each addition. Gently stir in pineapple and coconut.
Pour batter into prepared pan.
Bake for 45 to 50 minutes until cake begins to pull from the sides of the pan
and a wooden pick inserted comes out clean.
Remove from the oven and while still
in the pan, pour 1/4 cup rum over the cake and seal quickly with foil to prevent
Cool in pan on a rack for 20 minutes, then turn out, invert and let
cool completely right side up.
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