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Tropical Pineapple Rum Cake
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
With an electric mixer, beat together the sugar, butter, eggs, and vanilla extract until blended, scraping bowl often. Then beat on high speed for 5 minutes, scraping bowl occasionally.
Mix together the flour and baking powder in a separate bowl.
In another 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 in a 350 degree F oven in 6-cup Bundt pan until cake begins to pull from pan sides and a wooden pick inserted comes out clean, about 45 to 50 minutes.
Pour 1/4 cup rum over cake while still warm and seal quickly to prevent evaporation.
Cool in pan on rack for 20 minutes, then turn out, invert and let cool completely right side up.
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