Pineapple Rum Cake

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Dangerously Delicious Pineapple Rum Cake

“Easy Tips & Tricks from the website:

Using your favourite boxed cake mix will make this so much easier for you. However, if you prefer making it from scratch, that works too!

Use an instant vanilla pudding mix, NOT a cook & serve.

Prepare a 10-inch bundt pan by spraying it generously with a floured baking spray.

Use pineapple tidbits, NOT crushed. You’ll toss the pineapple into 2 tablespoons or so of the dry flour/pudding mixture, to suspend the pineapple in the batter and prevent it from sinking to the bottom of the cake.

Drain the pineapple well and reserve the pineapple juice!

Use a dark rum for a bolder flavour.

This cake is freezable so if you'd like to preserve some for a later date, that works too! Once you'd like to reserve, let it thaw for at least 12 hours in the fridge.”

Pineapple Rum Cake Recipe:

Ingredients: 1 box of yellow cake mix; 1 box of instant vanilla pudding; 2 ½  cups of pineapple pieces drained well with juice reserved; ½ cup reserved pineapple juice; 4 eggs; ½ cup canola oil; ½ cup dark rum

Rum Glaze: 1/2 cup unsalted butter; ¼ cup reserved pineapple juice; 1 cup granulated sugar; ½ cup dark rum

Instructions:

The Cake:

Preheat oven to 160°C (325°F). and prepare a 25cm (10 inch) bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour.

Drain pineapple pieces in a colander placed over a medium bowl to reserve the juice.

In a large bowl, whisk together the cake mix and instant vanilla pudding mix.

Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely.

Add the eggs, ½ cup pineapple juice, canola oil, and ½ cup of rum in the cake mix.  Mix completely.

With a rubber spatula, fold in the coated pineapple pieces.

Gently pour batter into the pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.

The Rum Glaze:

Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly.

Remove from heat and add ½ cup of dark rum. Mix well.

Glazing the cake: 

Remove cake from oven and let sit for 5 minutes.

While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.

Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet.

Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.

If serving the next day, cover the top with toothpicks and gently cover with a tent of aluminium foil when completely cooled.

The cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminium foil. 

Ideal for a lunch in the garden with extra syrup and yoghurt, mmm, Anne