Rum and Pineapple

    Rum and Pineapple

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    23 people made this

    This cake will remind you of a pina colada because of the pineapple, 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!

    Serves: 24 

    • Cake
    • 125g butter, room temperature
    • 1/2 cup (125ml) vegetable oil
    • 1 cup (200g) white sugar
    • 5 eggs
    • 1 box moist pineapple cake mix
    • 1 cup (250ml) sour cream
    • 1 cup (250ml) evaporated milk
    • 1 cup (125g) flour
    • 1 tablespoon vanilla essence
    • Glaze
    • 1/2 cup (110g) light brown sugar
    • 1/2 cup (100g) white sugar
    • 125g butter
    • 1 cup (250ml) rum
    • 1 cup (75g) toasted coconut

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Cake: Preheat oven to 180 degrees C. Lightly grease a ring tin, dust with flour and shake out excess. Place on a baking tray lined with aluminium foil.
    2. 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.
    3. 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.
    4. 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.
    5. Glaze Melt the butter in a small pan over medium heat. Stir in brown sugar and white sugar then bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat.
    6. To Serve: Unmould 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.

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