Don Q Pineapple Rum Cake
📜 Collection: Unknown Seven | ✍️ Attribution: Unattributed | 📂 Category: Desserts A moist and flavorful tropical Bundt cake infused with crushed pineapple and rich rum glaze. Perfect for gatherings, this crowd-pleasing dessert features a warm homemade rum syrup poured right over the warm cake.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | 10 mins | 12 servings |
🔪 Key Equipment
- 9-inch Bundt pan
- Mixing bowl
- Electric mixer
- Small saucepan
- Sieve or strainer
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can (1 lb. 4 oz.) | Crushed Pineapple | drained well, syrup reserved |
| 2 cups | Buttermilk Baking Mix | None |
| 1 cup | All-Purpose Flour | sifted |
| 1 tsp. | Baking Soda | None |
| 1 cup | Sugar | None |
| 3/4 cup | Sour Cream | None |
| 1/2 cup | Butter | softened |
| 2 tsp. | Vanilla Extract | None |
| 2 large | Eggs | None |
| 3 tbsp. | Rum | None |
Rum Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Sugar | None |
| 1/4 cup | Butter | None |
| 1/4 cup | Pineapple Syrup | reserved from drained pineapple |
| 3 tbsp. | Rum | None |
Instructions
Prep
- Drain the 1 can (1 lb. 4 oz.) crushed pineapple well, saving the 1/4 cup pineapple syrup for the glaze.
Mix & Bake Cake
- Beat 1 cup sugar, 3/4 cup sour cream, 1/2 cup butter, and 2 tsp. vanilla extract together in a mixing bowl for 2 minutes.
- Add 2 large eggs and beat for 1 minute longer.
- Stir together 2 cups buttermilk baking mix, 1 cup sifted all-purpose flour, and 1 tsp. baking soda, then add to the wet mixture.
- Mix in the drained crushed pineapple and 3 tbsp. rum until combined.
- Turn the batter into a well-greased 9-inch Bundt pan.
- Bake at 375°F for about 45 minutes until golden brown and a toothpick inserted into the center tests done.
Glaze & Serve
- To make the glaze, combine 3/4 cup sugar, 1/4 cup butter, and 1/4 cup pineapple syrup in a small saucepan. Stir over low heat until the sugar is fully dissolved and the butter is melted. Remove from heat and stir in 3 tbsp. rum.
- Remove the cake from the oven and spoon about half of the warm glaze over the cake while still in the pan.
- Let stand for 10 minutes, then invert onto a serving plate.
- Spoon the remaining glaze evenly over the cake. Allow to cool completely before slicing.
💡 Make-Ahead & Storage: Store covered at room temperature for up to 3 days. The flavor deepens as the rum glaze absorbs.
Original Recipe Scan
