Best 11 Rum Glazed Pineapple Coffee Cake Recipes

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If you're looking for a delectable treat that combines the tropical flavors of pineapple and rum with the comforting warmth of a coffee cake, then this collection of recipes is sure to satisfy your cravings. From classic rum cakes to unique coffee cake variations, these recipes offer a tempting array of options for bakers of all levels. With step-by-step instructions and helpful tips, you'll be able to create a mouthwatering rum glazed pineapple coffee cake that will impress your friends and family. So, preheat your oven, gather your ingredients, and let's embark on a culinary journey that will leave you wanting more.

Here are our top 11 tried and tested recipes!

PINEAPPLE RUM CAKE RECIPE



Pineapple Rum Cake Recipe image

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

1 1/2 cups Land O Lakes unsalted butter (room temperature)
2 3/4 cups granulated sugar
5 large eggs (room temperature)
3 cups sifted cake flour
1 tsp salt
1 cup sour cream
1/4 cup crushed pineapple
tbsp pure vanilla extract
2 tbsp unsalted butter (melted)
1/3 cup light brown sugar (packed)
6 whole pineapple rings
6 maraschino cherries
1/2 cup rum
1/2 cup granulated sugar
2 tbsp salted butter (melted)
2 tbsp pineapple juice
1 tsp pure vanilla extract

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

LEMON-GLAZED RASPBERRY COFFEE CAKE



Lemon-Glazed Raspberry Coffee Cake image

Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh raspberries
3/4 cup confectioners' sugar
2 tablespoons lemon juice plus 1 teaspoon finely grated lemon zest

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PINEAPPLE RUM CAKE



Pineapple Rum Cake image

This Pineapple Rum Cake is a family favorite. With pineapple, dark rum, instant pudding mix, and a boxed cake mix, it's easy and tastes better the next day.

Provided by Lynne Feifer

Categories     Dessert

Number Of Ingredients 11

15.25 ounces yellow cake mix
3.4 ounces instant vanilla pudding
20 ounces pineapple tidbits (drained well with juice reserved)
1/2 cup reserved pineapple juice
4 eggs
1/2 cup canola oil
1/2 cup dark rum
1/2 cup unsalted butter
1/4 cup reserved pineapple juice
1 cup granulated sugar
1/2 cup dark rum

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.

Nutrition Facts : Calories 270 kcal, Carbohydrate 19 g, Protein 1 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 3 mg, Sugar 18 g, ServingSize 1 serving

PINEAPPLE UPSIDE DOWN CAKE WITH RUM GLAZE



Pineapple Upside Down Cake With Rum Glaze image

Make and share this Pineapple Upside Down Cake With Rum Glaze recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

3/4 cup butter
2/3 cup granulated sugar
1 egg white, beaten
2 egg whites, beaten
1/2 cup milk
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup firmly packed brown sugar
6 canned pineapple slices
6 maraschino cherries
1/4 cup water
1/4 cup granulated sugar
3 tablespoons rum

Steps:

  • For Cake:.
  • Cream 1/4 c margarine in large bowl medium speed.
  • Add granulated sugar gradually.
  • Add beaten egg and egg whites.
  • Beat til well blended.
  • Add milk gradually.
  • Sift flour, baking powder and salt together.
  • Add slowly to creamed mixture.
  • Melt remaining 1/2 c margarine.
  • Pour into 9" square cake pan.
  • Sprinkle brown sugar over the margarine.
  • Place pineapple slices and cherries on top of brown sugar.
  • Pour cake batter carefully over pineapple.
  • Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
  • For glaze:.
  • Heat water to boiling in small saucepan.
  • Add sugar.
  • Stir til dissolved.
  • Add rum.
  • Cool.
  • Pour glaze over hot cake.
  • Cool slightly.
  • Turn onto serving platter.

Nutrition Facts : Calories 3801.4, Fat 146.4, SaturatedFat 90.8, Cholesterol 383.1, Sodium 5018.1, Carbohydrate 562.5, Fiber 16.5, Sugar 296.1, Protein 51.3

PUERTO RICAN PINEAPPLE RUM CAKE



Puerto Rican Pineapple Rum Cake image

Make and share this Puerto Rican Pineapple Rum Cake recipe from Food.com.

Provided by CaliforniaJan

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup packed light brown sugar
1 1/2 cups dark rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices
1 cup unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon dark rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
vanilla ice cream, for serving

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.

Nutrition Facts : Calories 852.5, Fat 36.5, SaturatedFat 19.5, Cholesterol 169.3, Sodium 190.9, Carbohydrate 101.9, Fiber 2.5, Sugar 69.4, Protein 8.4

PINEAPPLE-COCONUT CAKE WITH RUM



Pineapple-Coconut Cake with Rum image

This is a great pineapple-coconut cake recipe.

Provided by SMZAA

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar, divided
1 ¼ cups unsalted butter, softened, divided
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
⅓ cup rum
2 cups pineapple chunks, drained
½ cup shredded coconut
¼ cup water
¼ cup 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.

Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g

PINEAPPLE COFFEE CAKE



Pineapple Coffee Cake image

Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.-Janice Whalen, Baldwinville, Massachusetts

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
1 egg, beaten
1/4 cup canola oil
1/4 cup milk
3 tablespoons butter, softened
1/3 cup honey
1/2 cup crushed cornflakes
1/4 cup sweetened shredded coconut

Steps:

  • Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

Nutrition Facts :

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE



Roasted Pineapple with Rum-Vanilla Glaze image

Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 pineapple (about 4 1/2 pounds), peeled, cut lengthwise into eighths, and cored
1 1/2 tablespoons dark rum
1 1/2 tablespoons packed light-brown sugar
1/2 vanilla bean, seeds scraped to loosen
2 teaspoons unsalted butter
1 pint best-quality vanilla ice cream

Steps:

  • Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
  • Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.

PUERTO RICAN PINEAPPLE RUM CAKE



Puerto Rican Pineapple Rum Cake image

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother Esther's house in Miami Beach, the main courses were Florida-centric, but the desserts were not. This particular rum cake was often served by one of Wessel's aunts. "I think all the Irish side of our family loved it because it was loaded with rum," he says, joking that they'd often add more to the glaze than the recipe called for. The alcohol will burn off, but you can also omit the rum glaze and just serve with ice cream.

Provided by Kris Wessel

Categories     Cake     Rum     Fruit     Dessert     Bake     Christmas     Tropical Fruit     Pineapple     Pecan     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 17

For the glaze and the pineapples:
1/2 cup packed light brown sugar
1 1/2 cups dark rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices
For the cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon dark rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
Vanilla ice cream for serving
Special Equipment
1 (9-inch) square cake pan

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.
  • 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. DO AHEAD: The cake 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.

RUM-PINEAPPLE POUND CAKE



Rum-Pineapple Pound Cake image

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

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

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

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE



Rum-glazed grilled pineapple with lime crème fraîche image

Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress

Provided by Melissa Thompson - Journalist and food writer

Categories     Barbecue, Dessert

Time 25m

Yield Serves 4-6

Number Of Ingredients 9

100ml dark rum
2 tbsp light brown soft sugar
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cinnamon
200ml crème fraîche
2 limes, zested and juiced
1 pineapple, peeled and cut into 8 wedges
½ scotch bonnet chilli, deseeded and finely chopped (optional)

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.

Nutrition Facts : Calories 252 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

Tips:

  • For a sweeter glaze, add more brown sugar or maple syrup to taste.
  • To make the glaze thicker, simmer it for a few minutes longer until it reaches the desired consistency.
  • If you don't have rum extract, you can use vanilla extract instead.
  • Be sure to use ripe pineapples for the best flavor.
  • If you don't have a bundt pan, you can use a 9x13 inch baking dish instead.
  • Serve the coffee cake warm with a dollop of whipped cream or ice cream.

Conclusion:

This rum-glazed pineapple coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful crumb, sweet and tangy glaze, and crunchy pineapple topping, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this rum-glazed pineapple coffee cake a try.

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