Pineapple Rum Cake

Photo by Susan G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2 1/2

    cups sugar

  • 1 1/4

    cups butter

  • 5

    eggs

  • 1

    tsp vanilla extract

  • 3

    cups flour

  • 1

    tsp baking powder

  • 1/3

    cup milk

  • 1/3

    cup rum

  • 2

    cups coarsely cut canned or fresh pineapple

  • 1/4

    cup coconut

  • 1/4

    cup rum

Directions

With an electric mixer, beat together sugar, butter, eggs, and vanilla until well blended scraping bowl often. Then beat on high speed for 5 minutes, scraping bowl occasionally. Mix together the flour and baking powder. In a separate bowl, combine the milk and rum. Add liquids and flour alternately to batter, blending well after each addition. Gently stir in pineapple and coconut. Pour batter into a greased and floured 6 cup bundt pan. Bake in preheated 350 degree oven for 45 to 50 minutes until cake begins to pull from the sides of the pan and a wooden pick inserted comes out clean. Remove from the oven and while still in the pan, pour 1/4 cup rum over the cake and seal quickly with foil to prevent evaporation. Cool in pan on a rack for 20 minutes, then turn out, invert and let cool completely right side up.

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