Bryce Trujillo
@br_tr
Moist Rum-Pineapple Bundt Cake
Indulge in the delightful flavors of this moist Rum-Pineapple Bundt Cake, perfect for any occasion. With a rich buttery base and a sweet rum glaze, this cake is sure to impress your family and friends.
Details
- Cuisine:american
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:9
- Views:6
Recipe Information
- Prep time35 min.
- Cook time1 min.
- Total time36 min.
- Servings24
Ingredients
- 1/2 cup, room temperature
- 1/2 cup
- 1 cup
- 5
- 1 box
- 1 cup
- 1 cup
- 1 cup
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Moist Rum-Pineapple Bundt Cake.
Step 1
Start by preheating your oven to 350°F (175°C). Prepare a 12-cup Bundt pan by lightly greasing it with shortening, then dusting it with flour. This will help your cake release easily after baking. Place the pan on a baking sheet lined with aluminum foil to catch any drips while baking.
Step 2
In a large mixing bowl, cream together the room temperature butter and vegetable oil until the mixture is fluffy, which should take about a minute. Gradually add in the cup of sugar, continuing to beat until the mixture is light and airy, around 2 to 3 minutes. Now, it's time to add the eggs—one at a time—beating for about 10 seconds after each addition to ensure they’re well incorporated.
Step 3
Next, stir in the box of moist pineapple cake mix, blending until the batter is smooth. Then, add the sour cream, evaporated milk, flour, and vanilla extract. Beat everything together for 2 to 3 minutes until you have a beautifully smooth batter.
Step 4
Pour the batter into your prepared Bundt pan and bake in the preheated oven. Keep an eye on it, as it should take about 60 to 70 minutes. You’ll know it’s done when the cake has a golden brown crust and springs back when gently pressed with a finger. Once baked, let the cake sit in the pan for 20 minutes to cool slightly.
Step 5
While the cake is cooling, prepare the glaze. Melt 1/2 cup of butter in a small saucepan over medium heat. Stir in the brown sugar and an additional 1/2 cup of sugar, bringing the mixture to a gentle simmer. Add the rum and cook until the sugars have completely dissolved, then remove from heat.
Step 6
Once the cake has cooled for 20 minutes, carefully unmold it onto a serving dish. To add a touch of flavor, gently poke holes into the top of the cake with a fork or cake tester. Pour the warm rum glaze evenly over the cake, allowing it to soak in. For an extra special touch, top with toasted coconut before serving.