Part I Bacardi Pineapple Cake With White Chocolate And Caramel Buttercream Recipes

Steps:

• 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.

Steps:

• To prepare cake: Mix flour, graham crumbs, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk and rum. Add vanilla. Mix until blended; add remaining flour, milk and rum, and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans. Bake at 350 degrees for 25 to 35 minutes, or until cake springs back when lightly touched near center. For the pineapple rum syrup: In a 1-cup measuring cup, combine rum, hazelnut or vanilla syrup and reserved pineapple juice (from the crushed pineapple used in the pineapple filling). Set aside. For the pineapple filling: In a small saucepan, over medium to medium-low heat, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1 tablespoon butter and 1 1/2 cups drained crushed pineapple (reserving juice for rum syrup), dash salt. Cook, stirring constantly, until thick and clear. Cool before using. For instructions for caramel sauce, buttercream frosting base and cake assembly, see PART II.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch layer pans.
• Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Pour batter into prepared pans.
• Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
• Cool 15 minutes.
• Remove pans; cool completely.
• Fill and frost layer cake.
• Sprinkle with coconut.
• Refrigerate cake (and any leftover cake).
• FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
• Fold in whipped topping.

Steps:

• In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

Steps:

• For the caramel sauce: Melt butter and brown sugar and boil for 2 minutes, then add the milk. Let the mixture come to a boil again, then stir in vanilla. Let sit until room temperature. Stir in confectioner's sugar. For the buttercream frosting base: Melt the white chocolate pieces in double boiler or microwave oven until completely smooth. Set aside. Combine butter and shortening in a mixer and then add sugar alternately with the cream and rum and vanilla. Stir in the salt, then add the melted white chocolate. Add the caramel sauce to the buttercream and mix well. To assemble the cake: Split the two layers, horizontally, with a serrated knife. Brush each layer liberally with the pineapple rum syrup, using a pastry or BBQ basting brush. Spread the bottom layer with one third of the pineapple filling. Top with the second layer, brush with more syrup (if there is any left), then spread with one third of the pineapple filling. Top with the third layer, brush with more syrup, top with remaining filling. Add the last layer then frost assembled cake with the white chocolate caramel buttercream frosting, making decorative swirls on trop. Garnish with melted white chocolate. Per serving based on 12 servings: 855 cal.; 4 g pro.; 113 g carb.; 40 g fat (22 sat., 12 monounsat., 5 polyunsat., 1 other); 108 mg chol.; 377 mg sod.; 1 g fiber; 95 g sugar; 41 percent calories from fat.