Rum and Pineapple
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!
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour10min ›
Ready in:1hour40min
- 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.
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (27)
I made this and it was FABULOUS. I am considering making this with other mixes such as Lemon Supreme. I understand the confusion with the 'glaze', they called it something it is NOT. This technique is used to make dessert cakes that are soaked with some kind of liquor/spirit. By all means adjust the rum if you want (it's your cake) but try to pour all of the 'soak' over the cake(remember, it is NOT a glaze). It is supposed to be a 'wet/moist' cake. Also, using a Bundt style pan doesn't help because the liquid just runs over the sides instead of going into the cake, even if you make the holes. These things will help: 1) Using one of the traditional pans where the bottom is flat (the top when you invert it) so that the liquid goes through better. Another thing that works also, no matter which mold you use: 'unmold' the cake, wait until the pan and the cake cool enough, line the pan with plastic Wrap and return the cake to it. Then pour the liquid over the cake bottom (having made holes in it). Once the liquid is all absorbed, wait about 10 min and unmold. 2) Making this the day before so that all the flavors and textures blend nicely. 3) Not cooking the liquid just until the sugars are dissolved, but simmer it a little bit longer. 1 minute more in med heat is fine. This eliminates some of the 'bite' of the rum because the alcohol evaporates. But don't overcook the liquid because you could end up with burnt sugar :-). - 22 Dec 2006 (Review from Allrecipes USA and Canada)
The cake part of this came out fine. An interesting way to treat a cake mix. But I fear there is something wrong with the recipe for the glaze. Is it really "1 cup of rum"? I prepared it as written and ended up with a very rummy liquid, not a glaze at all. Did the author perhaps mean 1/4 cup? - 13 Dec 2006 (Review from Allrecipes USA and Canada)
I used yellow cake mix,added about a cup of pineapple tidbits and added about a half cup of rum to the cake mix. It was wonderful! - 26 Dec 2010 (Review from Allrecipes USA and Canada)