This soft rum cake has a brown sugar pineapple topping that melts into the cake and into your mouth! This irresistible pineapple cake feels like summer in every bite!
I’m proud to have partnered with Princess Cruises to bring you this post.
One reason I love to cruise the Caribbean is for the variety! If it weren’t for the cruise, I would never be able to explore so many places all at once!
If you were to ask me to pick only one island in the Caribbean to visit, I’d be rattled with indecision. How could I possibly trust myself to make the right decision? I can’t, that is why cruising is the perfect option for me.
On my recent Carribean Cruise with Princess Cruises, I was able to tour San Juan Puerto Rico, Turks and Caicos AND The Dominican Republic and I wouldn’t have done it any other way. I look at cruising as sort of a reconnaissance mission, now I know where to return!
This Pineapple Rum Cake is my tribute to my Caribbean cruise! You cannot hear the Caribbean without also hearing the word “rum”! Many of the islands have distillery tours which are often possible excursions for cruisers and tourists.
While we did not take any distillery tours during our cruise, we did find the “The House Where The Pina Colada Was Created”! If you are a rum lover, then I highly suggest you make that San Juan Puerto Rico stop on your cruise!
While in San Juan, be sure to walk under the colored umbrellas on Fortaleza Street, stop for a frozen treat at Senor Paletas and enjoy the colorful city streets.
When ready to head back to the boat for the day, use your Ocean Medallion to check back into the boat and to unlock your stateroom. Relax and then check out the fabulous dining options waiting for you!
The Caribbean Princess offers a variety of specialty rum cocktails that compliment the regions you are cruising. You can use your OceanNow App to order your favorite rum drink which can be delivered to whether you are in your room, sitting poolside or enjoy the view from the deck!
Cruising With Ocean Medalion
Ocean Medallion by Princess Cruises is going to change the way your cruise! From the way you embark to the way you order your cocktails, Ocean Medallion is all about ease.
Your personalized Ocean Medallion (about the size of a quarter) will assist you to get on and off the boat, unlock your stateroom, be your map and compass, help you order food and drinks, play games, and find your friends and family!
The Ocean Medallion is synced to a variety of apps that make your at sea easy and accessible. Plus have high-speed internet available at sea was a bonus as it helped as research our ports and plan our activities!
So What Is Rum Cake?
This rum cake has fresh pineapple slices that are soaked in brown sugar and rum syrup. This fruity syrup is poured into the bottom of a bundt pan.
Rum infused cake batter is poured over the pineapple mixture and the cake is baked until golden and soft! This tropical cake is sweet and soft; it captures the essence of the islands in each bite!
How To Make A Rum Cake At Home
Start this recipe by coming dark rum and brown sugar in a small saucepan. Heat and stir the mixture and bring it to a low boil. Continue to boil the rum mixture until the syrup is reduced by half. Toss in your fresh, sliced pineapple and stir to coat.
Grease and flour a bundt pan. Pour your pineapples into the bottom of the pan. It will seem like a lot of syrup, but it will bake all over the cake and will become the most amazing topping for this golden cake!
The batter is made with a mixture of butter and shortening creamed together in a large bowl. Flour, sugar, baking powder, baking soda, buttermilk, eggs, vanilla, and more rum make up the cake batter.
Pour the batter over the pineapple mixture and bake the cake for roughly 1 hour. The cake should be golden and a toothpick inserted will come out clean.
Allow the cake to rest in the pan on a cooling rack for about 10 minutes. You want it to be cool enough for the cake to settle, but you want it warm enough to slide out of the pan.
Place a large serving plate over the top of the bundt pan and quickly invert the cake onto the plate. Allow the cake to cool completely.
Can A Rum Cake Make You Drunk?
This rum cake will NOT make you drunk! The alcohol from the rum mostly bakes off during the baking process. Instead of intoxication, the rum flavor intensifies in flavor and adds depth to both the syrup and the batter.
Can A Rum Cake Be Made Ahead?
Yes, but not too far ahead. Because the pineapple topping becomes soft after baking, the shelf life is not very long. The cake can be made at least one day in advance.
Can Rum Cake Be Frozen?
Once the cake has cooled completely. Wrap the cake in a few layers of plastic wrap and then place in the freezer.
Allow the cake to thaw in the fridge with the plastic wrap removed.
How To Store Pineapple Rum Cake?
Store your rum cake covered in the fridge. The cake will last 2-3 days if properly covered.
Princess Cruises and their Ocean Medallion Experience is a revolutionary way to cruise! It makes your travel care-free and stress-free! You can read more about the best way to Cruise The Caribbean!
- ½ cup brown sugar
- 1 cup dark rum
- ¼ cup butter
- ½ pineapple, cored and sliced
- ½ cup butter
- ½ cup shortening
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- ¼ cup rum
- 3 cups flour
- ⅓ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- shredded coconut for garnish.
- Preheat the oven to 350 degrees. Grease and flour a bundt pan and set aside.
- Place brown sugar and rum in a saucepan over medium heat and bring to a boil. When mixture begins to boil reduce heat and simmer until mixture is reduced by half. Whisk in butter. Add pineapple slices, stirring to coat. Pour pineapple mixture into the bottom of the prepared bundt pan.
- In the bowl of a stand mixer, beat together the butter and the shorting until creamy; add sugar and continue to beat until fluffy.
- Add eggs one at a time, followed by the vanilla and and the rum.
- In a bowl, whisk together the four, salt, baking powder and baking soda.
- Add the dry ingredients to the batter alternating with the buttermilk. Mix just until combined, Pour batter over the pineapples.
- Bake the cake for 1 hour or until a toothpick inserted comes out clean.
- Allow cake to rest on a baking rack for 10 minutes. After 10 minutes, place a serving plate over the cake pan and carefully invert warm cake on the plate.
- Allow cake to cool completely before serving. Top with shredded coconut if desired.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 413 Total Fat 17g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 8g Cholesterol 77mg Sodium 227mg Carbohydrates 52g Fiber 1g Sugar 34g Protein 5g
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