Tropical Rum-Pineapple Bliss Cake

ropical Rum-Pineapple Bliss Cake! This moist, rich dessert features a luscious blend of sweet pineapple and a decadent rum glaze, topped with toasted coconut for an irresistible finish. Perfect for gatherings, this American-style cake is a crowd-pleaser.

With its tropical flavor profile, this cake is versatile enough to serve at parties or as a special treat. Packed with the goodness of pineapple, it offers a delightful twist on traditional pound cake.

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Get ready to impress your guests with this stunning Tropical Rum-Pineapple Bliss Cake!

Recipe Collection: Dessert

Serving Size: 24

Cooking Time: 100 minutes

Overview

This Rum-Pineapple Pound Cake is a rich and flavorful dessert that combines the tropical taste of pineapple with a delightful rum glaze. The cake is moist and reminiscent of a piña colada, topped with toasted coconut for an extra touch of paradise. Perfect for gatherings, this cake is sure to impress with its unique blend of flavors.

Diet Type

Not specified

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 0.5 Cups butter, packaged
• 0.5 Cups vegetable oil
• 1 Cup white sugar
• 5 Whole eggs
• 1 Box moist pineapple cake mix
• 1 Cup sour cream
• 1 Cup evaporated milk
• 1 Cup flour, sifted
• 1 Tablespoon vanilla extract

Glaze

• 0.5 Cup light brown sugar
• 0.5 Cup white sugar
• 0.5 Cup butter, melted
• 1 Cup rum
• 1 Cup toasted coconut

Steps

1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup Bundt pan with shortening, dust with flour, and shake out the excess. Place the pan on a baking sheet lined with aluminum foil.
2. In a large mixing bowl, cream together the butter and oil until fluffy, about 1 minute. Gradually add 1 cup of sugar, beating until fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating for about 10 seconds per egg. Stir in the cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
3. Pour the batter into the prepared Bundt pan. Bake in the preheated oven until the cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let the cake sit in the pan for 20 minutes while you prepare the glaze.
4. For the glaze, melt 0.5 cups of butter in a small pan over medium heat. Stir in the brown sugar and 0.5 cups of white sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat.
5. Unmold the cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour the glaze evenly over the cake. Top with toasted coconut.

Enjoy your delicious Rum-Pineapple Pound Cake!