PUERTO RICAN PINEAPPLE RUM CAKE
Make and share this Puerto Rican Pineapple Rum Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- Make the glaze and pineapples:.
- In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
- Make the cake:.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
- Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
- To serve:.
- In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
Nutrition Facts : Calories 852.5, Fat 36.5, SaturatedFat 19.5, Cholesterol 169.3, Sodium 190.9, Carbohydrate 101.9, Fiber 2.5, Sugar 69.4, Protein 8.4
PINEAPPLE-COCONUT CAKE WITH RUM
This is a great pineapple-coconut cake recipe.
Provided by SMZAA
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
- Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
- Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
- While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
- Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.
Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g
TROPICAL PINEAPPLE COCONUT RUM CAKE
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...
Provided by Jeanne Pence
Categories Other Desserts
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
- 2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
- 3. Pour batter into prepared pan.
- 4. 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.
- 5. RUM GLAZE: Melt butter in a saucepan.
- 6. Stir in water and sugar. Boil 5 minutes stirring constantly.
- 7. Add pineapple and boil 1 more minute while stirring.
- 8. Remove from heat and add rum; set aside and cool 10 minutes.
- 9. 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!
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