Best 2 Rum Pineapple Pound Cake Recipes
Satisfy your sweet cravings and tantalize your taste buds with the delightful "Rum Pineapple Pound Cake," a culinary masterpiece that combines the luscious flavors of pineapple and rum. This classic dessert is perfect for any occasion, whether you're hosting a dinner party, celebrating a special event, or simply indulging in a sweet treat. With its moist, tender crumb, bursting with juicy pineapple chunks, and a hint of aromatic rum, this cake will leave you wanting more. If you're a fan of tropical flavors and classic pound cake, then look no further. Embark on a culinary journey with us as we guide you through the steps to create this delectable dessert that will transport your taste buds to a tropical paradise.
Check out the recipes below so you can choose the best recipe for yourself!
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
RUM AND HONEY GRILLED PINEAPPLE ON TOASTED POUND CAKE
From the Summer issue of It's All Fresh. Barbecuing Tip: Don't forget to give your barbecue a good brush before attempting to cook any dessert. You don't want your pound cake to taste like chicken and ribs or olive oil and garlic basted steak. I don't want you to come knocking at my door with pound cake tasting like chicken fried "whatever" demanding compensation. If you are a barbecuing enthusiast (like me), you will have lots of grilling toys that will not touch the barbecue grill, still give you beautiful results and not fail to Wow your guests with a Start to Finish Meal, Outdoors. You deserve respect for your efforts. We started our barbecue party with recipe #307670. Here, then is the dessert.
Provided by TOOLBELT DIVA
Categories Dessert
Time 45m
Yield 12 pieces, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan whisk together rum, honey, orange juice and cinnamon.
- Simmer over medium heat 3-5 minutes, until thick and syrupy.
- Remove from heat and let cool slightly.
- Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
- Brush the pineapple wedges with the glaze and place on tray.
- Brush melted butter over each side of pound cake slices.
- Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
- Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
- Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
Tips:
- Use ripe pineapple: The riper the pineapple, the sweeter the cake will be. Freshly grated pineapple yields more juices and has better flavor. If using canned pineapple, be sure to drain it well.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are well combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is done. If you need to get the cake out of the pan before it has cooled completely, run a butter knife along the edges, and invert the cake onto a wire rack to cool.
- Use a bundt pan with a rum glaze: This glaze gives the cake a delicious and moist finish. You can also use a loaf pan, but you may need to adjust the baking time.
- Serve with fresh fruit or whipped cream: This cake is delicious on its own, but it's even better when served with fresh fruit or whipped cream.
Conclusion:
This Rum Pineapple Pound Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and flavorful cake is made with fresh pineapple, rum, and a cream cheese glaze. It's sure to be a hit with everyone who tries it. So, next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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