Pineapple Rum Cake Recipe – A homemade buttery sour cream pound cake is enhanced with sweet tropical pineapple flavor and a rum syrup. The gorgeous pineapple upside down topping makes it a showstopper!
Disclosure: I partnered with the Land O’Lakes for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
Here come the rum cakes. Decadent pound cakes drenched in buttery rum syrup and decked out with glazes galore. Making your way through the holiday season, you’ll find rum cakes of all shapes and sizes or flavors and textures because each one is truly like a snowflake: one-of-a-kind. Recipes are passed down and new ones are created but each represents a vital part of a holiday meal.
WHAT IS RUM CAKE?
Traditionally, rum cake is enjoyed in the Caribbean as a holiday season dessert, descended from holiday puddings such as “figgy pudding”. There are many variations of the cake across the Caribbean but they all share the same base of flavor and texture. A light sponge cake soaked with dark, delicious rum. In making my own version of the rum cake, I wanted to tie together Caribbean flavor and a Southern American classic. From there, the Pineapple Rum Cake with a fun Upside Down Cake twist was born. The pineapple flavor in this cake is delicate and perfectly complemented by a generous hint of rum and butter.
HOW TO MAKE RUM CAKE RECIPE
Butter is a substantial ingredient in this recipe. It creates a smooth and rich texture. It’s super important to choose a high-quality butter you can trust to produce the ideal outcome. Land O Lakes® Unsalted Butter has no added salt, giving you the pure, sweet cream taste you love and the flavor control you need when baking.
As for the rest of the cake, each ingredient has its own purpose. The sour cream adds subtle tartness while also allowing for a moister cake. Brown sugar and butter come together to add a caramelized sweetness to balance out the brightness of the pineapple.
HOW DO YOU MAKE A GLAZE FOR RUM CAKE?
Rum, which is made from sugar, will add natural sweetness but also warmth that highlights the caramel undertones in the cake. In this cake, I marry the rum with butter to create the perfect glaze for soaking into the cake. Along with a kick of sweetness from the sugar, it becomes thickened and the perfect consistency to really settle into every single bite.
Each flavor marries together to create a well-balanced, perfectly moist but never soggy cake. I loved every single bite of this Pineapple Rum Cake, and I know you will too!
A homemade buttery sour cream pound cake is enhanced with sweet tropical pineapple flavor and a rum syrup. The gorgeous pineapple upside down topping makes it a showstopper!
- 1 1/2 cups Land O Lakes unsalted butter room temperature
- 2 3/4 cups granulated sugar
- 5 large eggs room temperature
- 3 cups sifted cake flour
- 1 tsp salt
- 1 cup sour cream
- 1/4 cup crushed pineapple
- tbsp pure vanilla extract
- 2 tbsp unsalted butter melted
- 1/3 cup light brown sugar packed
- 6 whole pineapple rings
- 6 maraschino cherries
- 1/2 cup rum
- 1/2 cup granulated sugar
- 2 tbsp salted butter melted
- 2 tbsp pineapple juice
- 1 tsp pure vanilla extract
- Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.
- Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy.
- Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
- Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
- Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
- Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.
- In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat.
- Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.
- Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.
Recipe Tip: This cake tastes great warm before the syrup from the brown sugar and pineapple settles so allow this cake to cool somewhat and then serve warm if you like.