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!
Servings: 16 servings
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
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.
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.
Also make sure you refrigerate the cake due to the fruit in this cake. Wait until cakes comes to room temperature.
Calories: 524kcal | Carbohydrates: 68g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 194mg | Potassium: 113mg | Fiber: 1g | Sugar: 50g | Vitamin A: 800IU | Vitamin C: 3.1mg | Calcium: 42mg | Iron: 0.6mg