This Pineapple Rum Cake Recipe starts with a homemade buttery sour cream pound cake with a lovely texture and pineapple flavor.
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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.
The Perks and Highlights of the Best Pineapple Rum Cake
Cuisine Inspiration: Caribbean Delight
Primary Cooking Method: Baking & Boozing
Dietary Info: Definitely not on the low calorie side
Key Flavor: Sweet Pineapple meets Bold Rum
Skill Level: Intermediate Baker ready for a boozy twist
Sweet Highlights:
- Tropical Vibes: This cake brings the beach to your kitchen, with the tropical sweetness of pineapple dancing in every bite just like this Pineapple Pound Cake.
- Golden Brown Perfection: Baking this beauty until it’s just the right shade of golden brown guarantees a moist center and a slightly crispy crust.
- Glaze for Days: The rum glaze is the real MVP here, soaking into the cake and creating a symphony of flavors that’s hard to resist.
What is a 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.
Ingredients
For the Cake Batter:
- Unsalted Butter: We’re talking about the good stuff, room temperature, ready to make your cake ridiculously moist and rich.
- Granulated Sugar: Sweetness galore! It’s time to turn up the sugar and let the sweet times roll.
- Eggs: Five large ones, please. We need them at room temp to create that flawless batter.
- Cake Flour: Sifted to perfection, this is the secret to a tender and fine crumb.
- Salt: Just a teaspoon, but oh, it makes a world of difference.
- Sour Cream: Bringing the moisture and the tang, it’s the unsung hero of this cake saga.
- Crushed Pineapple: A bit of the tropics to make things interesting.
- Pure Vanilla Extract: A tablespoon of the good stuff to tie it all together.
For the Top of Cake Assembly:
- Melted Unsalted Butter: Because butter makes everything better, especially when it’s melted.
- Light Brown Sugar: Packed and ready to bring a caramelized sweetness like no other.
- Pineapple Rings: Six of them, creating a tropical throne for the cherries.
- Maraschino Cherries: A cherry on top, times six! It’s the cutest garnish in town.
For the Rum Syrup:
- Rum: Half a cup of the fun stuff, making sure this cake is ready to party.
- Granulated Sugar: Sweetening up our rum adventure.
- Melted Salted Butter: A bit of salty to balance the sweet.
- Pineapple Juice: Doubling down on the pineapple goodness.
- Pure Vanilla Extract: Just a teaspoon, but it’s essential.
How to Make Pineapple Rum Cake
Cake Prep:
- Preheat and Prep: Heat the oven to 350°F and grease a 12-cup bundt pan.
- Butter and Sugar: Whip butter for 2 minutes, add sugar, and mix until fluffy.
- Add Eggs: Incorporate eggs one at a time, mixing well.
- Dry Ingredients: On low speed, slowly add flour, salt, sour cream, pineapple, and vanilla. Mix just until combined.
Assemble:
- Butter and Sugar Base: In the bundt pan, layer melted butter, brown sugar, pineapple rings, and cherries.
- Add Batter: Pour batter over and smooth out.
Bake:
- Bake for 70-80 minutes. Let it cool for 10 minutes before inverting onto a plate.
Rum Syrup:
- Cook: Combine all ingredients in a pot, reducing over medium-high heat for 5 minutes.
- Cool and Pour: Let it cool for 10 minutes, poke the cake, then pour the syrup over.
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 like in a classic rum 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!
How to Serve
If you want a full Caribbean inspired meal, make sure you serve this dessert with this Brown Stew Chicken and Rice and Peas!
Pineapple Rum Cake Recipe
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Ingredients
For the Cake Batter
- 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
For the Top of Cake Assembly
- 2 tbsp unsalted butter melted
- 1/3 cup light brown sugar packed
- 6 whole pineapple rings
- 6 maraschino cherries
For the Rum Syrup
- 1/2 cup rum
- 1/2 cup granulated sugar
- 2 tbsp salted butter melted
- 2 tbsp pineapple juice
- 1 tsp pure vanilla extract
Instructions
To make the cake
- 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 with top of cake
- 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.
For the Rum Syrup
- 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.
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This was the absolute most beautiful pound cake I have baked yet! It was a request from one of my sisters and she loved it. The top was a bit hard to cut, but they were able to eat the cake. Maybe I cooked the glaze too long? How do I enter the picture in here?
I made this for Easter this year. It was amazing! Followed the recipe to a T, except that I used Mailbu Black for the rum sauce. It was the perfect little touch of coconut. Thank you for a great recipe!
This might be new favorite cake….and, I knew it would be amazing once I tasted the batter….
My only hiccup was the rum syrup part that you had to pour over. It took a little longer for it to thicken….I let it sit and then reheated it..which I think made it too thick. However, it’s still a really good cake to me. And, if I were making this for adults only I would just add a little straight rum after the rum sauce.
My family enjoyed the cake. It was a great way to combine two of their favorite dessert. Pound and pineapple upside down cake .
Absolutely amazing! Lots of work so it’s for special occasions. I have to hand-mix everything if I want it fluffy. I somehow over-mix it in the Kitchen Aid, making it dense.
I was really looking forward to this – it looks amazing and so did mine when I made it. But when I cut it to serve, the cake was SO dense and almost seemed like there was too much butter in it. It almost tasted as though it didn’t cook enough but it was in fact cooked. Not sure if I did something wrong or if the cake is supposed to be this heavy.
Wonderful thank you so much for this recipe
For the batter, Is it 1.5 cups of butter? In the video it appears to be 3 half sticks (3/4 cups)
Nope its 1 1/2 cups of butter.
I made this cake over the summer and absolutely loved it. The cake flour was a bit thick for me. What would you recommend as a substitute for a less dense cake?
That is strange since cake flour makes a cake less dense and heavy because it creates less gluten in your cake versus an all purpose flour that would have given you that heavier cake. Are you sure you used cake flour? Maybe it was the brand?
Yes, I used Swan’s cake flour and I sifted through it too.
Possibly a dumb question, but did you measure three cups then sift, or did you sift then measure out three cups? I misread a recipe once where I was supposed to measure out the flour after I sifted and I measured then sifted and it was horribly dense. This recipe calls for flour after ita been sifted, maybe that was the mistake?
I made this recipe today
Wow great recipe and easy steps
Thanks