Puerto Rican Pineapple Rum Cake
Transport your taste buds to the tropics with this decadent Puerto Rican Pineapple Rum Cake, a dessert that perfectly marries tropical flavor with indulgent caramel richness. Infused with dark Puerto Rican rum and sweet pineapple juice, this moist and buttery bundt cake is layered with a glossy caramel glaze and beautifully arranged pineapple slices that create a stunning upside-down presentation. The combination of tender cake and caramelized pineapple makes every bite an irresistible delight. Perfect as a centerpiece for a celebration or a festive dinner, this recipe is easy to make yet impressively elegant. Whether served as is or brushed with extra rum for a bold kick, this cake is a slice of paradise in dessert form.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 5 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cups Dark rum (preferably Puerto Rican)
- 0.5 cups Pineapple juice
- 8 slices Canned pineapple slices (in juice, drained)
- 0.5 cups Light brown sugar
- 0.25 cup Butter (for caramel glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 9-inch bundt pan.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; avoid overmixing.
Fold in the dark rum and pineapple juice until the batter is smooth and well-combined.
Prepare the caramel glaze by melting 1/4 cup butter and 1/2 cup light brown sugar in a small saucepan over medium heat. Cook until the mixture becomes smooth and bubbly.
Pour the caramel glaze into the greased bundt pan. Arrange the pineapple slices over the caramel glaze, ensuring they are evenly spaced.
Pour the cake batter over the pineapple slices, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Let it cool completely before serving.
Optional: Brush the top of the cake with an additional tablespoon or two of dark rum for extra flavor.
Nutrition Facts
Calories |
6307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.0 g | 355% | |
| Saturated Fat | 165.9 g | 830% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1597 mg | 532% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 821.5 g | 299% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 577.0 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 606 mg | 47% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1622 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
