How to Make Rum-Pineapple Pound Cake - A Step-by-Step Guide

There's nothing quite like the comforting scent of a freshly baked pound cake wafting through the kitchen, and this Rum-Pineapple Pound Cake is sure to delight your senses. This moist and flavorful cake is the perfect combination of tropical pineapple and rich, warm rum, making it a perfect treat for any occasion. Whether you're hosting a summer barbecue or just craving a sweet indulgence, this recipe is sure to be a hit.

The addition of rum to the batter adds a depth of flavor and a ...

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Ingredients

  • ½ cup butter, room temperature
  • ½ cup vegetable oil
  • 1 cup white sugar
  • 5 eggs
  • 1 box moist pineapple cake mix
  • 1 cup sour cream
  • 1 cup evaporated milk
  • 1 cup flour
  • 1 tablespoon vanilla extract
  • ½ cup light brown sugar
  • ½ cup white sugar
  • ½ cup butter
  • 1 cup rum
  • 1 cup toasted coconut

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 24
  • Yield: 1 to 10 - inch bundt pan

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
  • Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
  • Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
  • Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.
  • Nutrition

    363 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 66mg
    • Sodium: 229mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 0g
    • Total Sugars: 29g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 81mg
    • Iron: 1mg
    • Potassium: 96mg