PINEAPPLE RUM CAKE RECIPE
A homemade buttery sour cream pound cake is enhanced with sweet tropical pineapple flavor and a rum syrup. The gorgeous pineapple upside down topping makes it a showstopper!
Provided by Jocelyn Delk Adams
Categories Dessert
Time 1h35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 524 kcal, Carbohydrate 68 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 112 mg, Sodium 194 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving
RUM-PINEAPPLE POUND CAKE
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
Provided by JZPHSMOM
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h40m
Yield 24
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 363.4 calories, Carbohydrate 41.5 g, Cholesterol 66.3 mg, Fat 18.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 229.3 mg, Sugar 29.2 g
CHOCOLATE PINEAPPLE TRIFLE
We have this dessert every Christmas Day. Sometimes I'll serve individual helpings in stemmed goblets for an elegant holiday look. -Gloria Vrabel, Webster, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- Prepare and bake cake according to package directions. Cool completely. Meanwhile, for pineapple pudding, combine sugar and cornstarch in a large saucepan. Gradually whisk in 2 cups of milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1/2 cup hot mixture into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer., Remove from the heat; stir in pineapple and vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of pudding. Refrigerate, without stirring, until cooled. Meanwhile, whisk the remaining milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Chill., To assemble, cut cooled cake into 1-in. cubes. Place a third of the cake in a 3-1/2-qt. trifle dish. Combine water and rum extract; drizzle a third over the cake. Top with pineapple pudding, a third of the cake and a third of the rum mixture. Layer with the chocolate pudding and remaining cake and rum mixture. Cover and chill., Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over cake. Garnish with pineapple and grated chocolate if desired.
Nutrition Facts : Calories 471 calories, Fat 19g fat (11g saturated fat), Cholesterol 119mg cholesterol, Sodium 556mg sodium, Carbohydrate 68g carbohydrate (56g sugars, Fiber 1g fiber), Protein 9g protein.
TROPICAL TRIFLE WITH FRESH PINEAPPLE
A refreshing and delicious tropical trifle made from fresh pineapple.
Provided by RENEEWENA
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h5m
Yield 15
Number Of Ingredients 9
Steps:
- Mix custard powder with a few tablespoons cold milk in a bowl.
- Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
- Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
- Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
- Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
- Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 43.7 g, Cholesterol 127.4 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 268.6 mg, Sugar 30.1 g
PINEAPPLE RUM TRIFLE CAKE
Categories Cake Rum Food Processor Mixer Dessert Bake Easter Pineapple Pistachio Spring Chill Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 generously
Number Of Ingredients 11
Steps:
- Make cake layer:
- Preheat oven to 350°F. Oil bottom and sides of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan and line bottom and sides with parchment paper.
- In a food processor finely grind nuts with flour and salt. In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and mixture forms a ribbon when beaters are lifted (about 10 minutes with a standing mixer or about 15 with a hand-held mixer). Fold flour mixture into egg mixture gently but thoroughly. Spread batter evenly in jelly-roll pan and bake in middle of oven until golden and springs back when lightly touched, 10 to 15 minutes. Cool cake layer in pan on a rack. Cake layer may be made 3 days ahead and kept wrapped well in plastic wrap at cool room temperature.
- In a food processor pulse undrained pineapple 3 seconds. Drain pineapple in a sieve set over a bowl (you will have about 2 cups) and reserve juice for another use.
- Assemble trifle cake:
- Invert cake layer onto a work surface and peel off parchment. With a long serrated knife trim layer to form a 14 x 7-inch rectangle, reserving trimmings. Halve rectangle crosswise to form two 7-inch squares and carefully halve squares horizontally (for a total of four 7-inch squares). Horizontally halve reserved trimmings.
- Put 1 square on a cake plate. With a spatula spread 1/2 cup pineapple evenly over square. Top pineapple with 1/2 cup sabayon, spreading evenly. Make more layers in same manner with remaining 3 squares, pineapple, and sabayon, ending with sabayon. Piece together enough reserved trimmings to form a fifth square over sabayon. Chill cake, covered, at least 1 hour and up to 2 days.
- In a bowl with an electric mixer beat cream with sugar until it just holds soft peaks and with a spatula spread whipped cream over top and sides of cake. Cake may be fully assembled 1 day ahead and chilled in a cake keeper or covered with an inverted bowl. Bring cake to room temperature before serving (about 30 minutes).
RUM SABAYON
Categories Milk/Cream Rum Dairy Egg Quick & Easy Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
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- In a large saucepan, whisk together the monkfruit, tapioca starch. While constantly stirring, whisk in 1/4 cup of the coconut milk until smooth. Add in the remaining coconut milk and egg yolks and whisk until combined.
- Preheat your oven to 350 degrees and adjust a rack to the lower third of the oven. Also, rub an 8 inch cake pan with coconut oil and line the bottom of the pan with parchment paper.
- In a small sauce pan over medium/high heat, whisk together the coconut milk, water and monkfruit and bring to a boil Once boiling, cook for 1 minute, stirring constantly. Then, reduce the heat to medium.
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