Description
Easter Pineapple Rum Cake is a tropical delight that transforms any gathering into a festive celebration. This moist, golden cake is infused with sweet pineapple and rich dark rum, then drizzled with a luscious rum glaze that elevates each bite. Perfect for Easter or any sunny afternoon, this show-stopping dessert will leave your family and friends asking for seconds.
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup canned pineapple rings (chopped, juice reserved)
- 1/2 cup dark rum
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, cream together the butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and dark rum.
- In another bowl, whisk together cake flour, baking powder, cinnamon, and salt. Gradually add to the wet mixture until just combined.
- Fold in chopped pineapple and reserved juice.
- Pour batter into the prepared bundt pan and smooth the top. Bake for 40-45 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with dark rum until smooth and drizzle over the warm cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Consider swapping dark rum for coconut extract for a non-alcoholic version or using fresh pineapple for added flavor. Enhance texture by adding shredded coconut or chopped nuts to the batter.