RUM-GLAZED PINEAPPLE COFFEE CAKE
Take tea time to a tropical place with this sour cream coffee cake with pineapple preserves and a rum glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
GLAZED PINEAPPLE
Steps:
- Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.
RUM-PINEAPPLE POUND CAKE
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
Provided by JZPHSMOM
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
- Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
- Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
- Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 41.5 g, Cholesterol 66.3 mg, Fat 18.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 229.3 mg, Sugar 29.2 g
PINEAPPLE UPSIDE DOWN CAKE WITH RUM GLAZE
Make and share this Pineapple Upside Down Cake With Rum Glaze recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- For Cake:.
- Cream 1/4 c margarine in large bowl medium speed.
- Add granulated sugar gradually.
- Add beaten egg and egg whites.
- Beat til well blended.
- Add milk gradually.
- Sift flour, baking powder and salt together.
- Add slowly to creamed mixture.
- Melt remaining 1/2 c margarine.
- Pour into 9" square cake pan.
- Sprinkle brown sugar over the margarine.
- Place pineapple slices and cherries on top of brown sugar.
- Pour cake batter carefully over pineapple.
- Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
- For glaze:.
- Heat water to boiling in small saucepan.
- Add sugar.
- Stir til dissolved.
- Add rum.
- Cool.
- Pour glaze over hot cake.
- Cool slightly.
- Turn onto serving platter.
Nutrition Facts : Calories 3801.4, Fat 146.4, SaturatedFat 90.8, Cholesterol 383.1, Sodium 5018.1, Carbohydrate 562.5, Fiber 16.5, Sugar 296.1, Protein 51.3
PUERTO RICAN PINEAPPLE RUM CAKE
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother Esther's house in Miami Beach, the main courses were Florida-centric, but the desserts were not. This particular rum cake was often served by one of Wessel's aunts. "I think all the Irish side of our family loved it because it was loaded with rum," he says, joking that they'd often add more to the glaze than the recipe called for. The alcohol will burn off, but you can also omit the rum glaze and just serve with ice cream.
Provided by Kris Wessel
Categories Cake Rum Fruit Dessert Bake Christmas Tropical Fruit Pineapple Pecan Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- Make the glaze and pineapples:
- In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
- Make the cake:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours.
- To serve:
- In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
- Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.
PINEAPPLE RUM CAKE
We have tweaked several recipes for rum cake and this is our favorite. The most important thing to remember is to use Top Quality Rum, not Bacardi, for the best flavor. We use Appleton Estates Jamaican rum which can be found in most liquor stores. These are nice to give away at the holidays and will freeze nicely too.
Provided by Kris Downs
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325. Spray 5 mini loaf pans with Baker's Joy. (can also be made in a Bundt pan or 2 loaf pans)
- 2. Beat first 6 ingredients together (cake mix through rum), beating well for 2 minutes and scraping down the sides as you go. Stir in pecans by hand. Pour batter into prepared pans. Bake at 325 for 15 minutes, then reduce temperature to 300 and bake for 25 more minutes or until lightly browned and start to pull away from sides of pans. Allow to cool on wire rack while you cook the glaze.
- 3. Melt the butter in a saucepan. Stir in pineapple juice and sugar. Boil for 5 minutes, stirring occasionally. Remove pan from heat and allow to cool for about 5 minutes then stir in the rum.Poke holes in the top of the cakes using an ice pick or chopstick. Pour the glaze into a large measuring cup with a spout and then slowly pour over the cakes allowing the glaze to soak in. Make at least 2 passes over each cake.
- 4. Let cakes stay in the pan until cool then remove from pans and wrap with plastic wrap and put in Ziploc bags. These are better the 2nd and 3rd day after they are baked and do not need to be refrigerated.
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