Tuesday, May 28, 2013

Pineapple Rum Cake

My best friend requested I make a cake that had pineapple and rum in it and this is what I came up with. It tastes better if you make it a day or two ahead of time. Don't worry about it drying out, it's nearly impossible with all the rum its soaked in!

Feel free to use less rum if you want, but we like our cakes full of booze over here!  

Pineapple Rum Cake

Preheat the oven to 325

For the pineapple layer:
2/3 C brown sugar
1/3 C water
5 Tbsp butter
1-20 oz. can of sliced pineapple in juice

Melt the first three ingredients together in a small saucepan on the stovetop. Simmer for about 6 minutes, or until it has thickened slightly. Pour into a greased 13x9 nonstick pan. Drain pineapple and reserve juice separately. Arrange pineapple slices over the brown sugar mixture. 

Now, prepare the batter:
1-box yellow cake mix
3 eggs, beaten
1 C buttermilk*
1/4 C water
1/4 C olive oil
1/4 C melted butter 
*if you don't have buttermilk use 1 C milk+1 Tbsp vinegar

Mix all ingredients until just combined. Pour batter over pineapples and bake for 35 min or until done. As soon as you take the cake out of the oven, invert it over a serving platter or large, rimmed cookie sheet. Let it sit a minute or two and slowly remove the cake pan. If any of the pineapple sticks, you can just place it back on the top of the cake and no one will know! 

Mix together and pour over warm cake:
4 Tbsp pineapple juice 
3/4 C dark rum (use the good stuff!) 

Serve with pineapple whipped cream:
1 pint heavy whipping cream
4 Tbsp pineapple juice 
2 Tbsp brown sugar 
1 tsp unflavored gelatin 

In a small microwave safe bowl sprinkle gelatin over 1 Tbsp of the pineapple juice. Start whipping the cream, sugar, and remaining juice. Melt gelatin mixture in the microwave for about 15 seconds. When the cream forms soft peaks, add liquid gelatin mixture and incorporate well. Serve over cake and enjoy! 

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