Best 6 My Pineapple Bacardi Rum Cake Recipes

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.

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.

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.

BAKED PINEAPPLE SIDE DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10-inch pie plate or baking dish.
• Bake in preheated oven for 45 to 60 minutes, or until browned.

BAKED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.

PUERTO RICAN PINEAPPLE RUM CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350°F.
• Make the glaze and pineapples:.
• In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
• Make the cake:.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
• Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
• To serve:.
• In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.