Pineapple Rum Crème Cake Recipes

PINEAPPLE RUM CAKE RECIPE

Steps:

• 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 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.
• 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.

PINEAPPLE RUM CAKE

Steps:

• Preheat oven to 325°F. and prepare a 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 tidbits 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.
• Into the cake mix, add the eggs, 1/2 cup pineapple juice, canola oil, and 1/2 cup of rum. Mix completely.
• With a rubber spatula, fold in the coated pineapple tidbits.
• Gently pour batter into pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
• 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 1/2 cup of dark rum. Mix well.
• 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 top with toothpicks and gently cover with a tent of aluminum foil when completely cooled.
• Cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil.

RUM PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F.
• In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside.
• In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
• In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later.
• Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
• Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.

PINEAPPLE RUMCHATA SHORTCAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.

PINEAPPLE & RUM CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the pineapple onto a non-stick baking tray and roast for 20 mins - this concentrates the flavour. Leave the pineapple to cool before roughly chopping into smaller chunks.
• Melt the chocolate in a microwave or in a saucepan set over simmering water, then tip onto a piece of baking parchment and spread it out in a thick layer. Leave to set.
• Butter a 20 x 30cm baking tin and line with baking parchment. Beat the butter and sugar together until light and creamy. Add the five spice, milk and rum, and mix together. Beat in the eggs, one at a time, adding the flour in three batches between the eggs, and fold in the pineapple. Scrape the cake mixture into the baking tin and bake for 20 mins, or until just cooked through and lightly browned. Leave in the tin for 10 mins, then lift out onto a wire rack to cool completely.
• Cut the cake in half widthways. Beat the butter for the icing until soft, then stir in the icing sugar, followed by the lime juice. You should end up with a soft, spreadable buttercream. Add a little more icing sugar if it's too soft.
• For the meringue, put the sugar, 65ml water and the glucose in a heavy pan on a medium heat and stir to dissolve the sugar. Bring to the boil, and use a sugar thermometer to keep an eye on the temperature. Put the egg whites in a stand mixer and whisk over a medium speed. When the temperature of the syrup reaches 118C, steadily pour it in a thin stream into the stiff egg whites, and continue whisking until completely cold. Scoop the meringue into a piping bag fitted with a plain round nozzle. Can be made up to three days in advance and kept in the fridge.
• Put one half of the cake on a flat ovenproof serving plate or baking sheet. Spread a little of the icing over the cake and sandwich the other half on top. Now, imagine you are looking down onto a pineapple that is lying down and cut each corner off the cake to make it look like a barrel - a bread knife works best here. Trim off the sharp top edges to round the top, then coat the cake with a thin layer of the remaining icing
• Pipe dots of meringue all over the cake so it looks like a pineapple. Brown the meringue with a blowtorch or put it in an oven, turned up as high as it will go, and keep an eye on it until it starts to brown. Cool completely. Cut the cooled chocolate into shards about 5-10cm long, and push them into one end of the cake so they look like pineapple leaves.

CRèME FRAîCHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE

Steps:

• For crust:
• Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
• Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• For topping:
• Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)
• Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

PINEAPPLE-COCONUT CAKE WITH RUM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
• Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
• Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
• While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
• Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

PINEAPPLE-GINGER CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
• Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
• Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
• Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
• On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
• Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
• Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

PINEAPPLE UPSIDE-DOWN CAKE WITH RUM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
• Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
• Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
• Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
• Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
• Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.

PINEAPPLE UPSIDE-DOWN RUM CAKE

Steps:

• Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
• In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
• Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
• Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.