Mom's Pineapple Rum Dream Cake

Indulge in the tropical decadence of Mom's Pineapple Rum Dream Cake, a moist and flavorful dessert that will transport your taste buds straight to paradise. Bursting with the sweetness of crushed pineapple and a hint of dark rum, this cake is perfectly balanced with its airy whipped cream topping and a sprinkle of toasted coconut flakes. Baked to golden perfection, it’s an easy-to-make yet impressively elegant treat ideal for gatherings or holiday celebrations. With just 20 minutes of prep time, this dreamy cake delivers the ultimate combination of rich flavors and light, fluffy textures. Garnish with maraschino cherries for a festive finish, and serve chilled for a tropical dessert that’s as refreshing as it is indulgent. Perfect for fans of pineapple desserts, rum-infused cakes, or tropical-inspired sweets!

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1.75 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cups Unsalted butter, softened
• 4 large Eggs
• 1 can (20 ounces) Crushed pineapple (with juice)
• 0.25 cups Dark rum
• 2 teaspoons Vanilla extract
• 1 cups Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0.5 cups Sweetened coconut flakes, toasted
• 0 Optional garnish: maraschino cherries

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan and set aside.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 3

In a large mixing bowl, cream the softened butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.

Step 4

Add the crushed pineapple with its juice, dark rum, and vanilla extract to the wet mixture. Mix until just combined.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing on low speed until the batter is smooth and all the ingredients are incorporated.

Step 6

Pour the batter into the prepared baking pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles.

Step 7

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Step 9

Once the cake has cooled, whip the heavy cream and powdered sugar together in a medium bowl until stiff peaks form.

Step 10

Spread the whipped cream evenly over the top of the cooled cake. Sprinkle the toasted coconut flakes over the whipped cream.

Step 11

For an optional garnish, add a few maraschino cherries on top for a pop of color.

Step 12

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy your Pineapple Rum Dream Cake!

Nutrition Facts

Serving size	(1525.8g)

Amount per serving	% Daily Value*
Calories	5871.2

Total Fat 304.3g	0%
Saturated Fat 195.8g	0%
Polyunsaturated Fat 0g
Cholesterol 1371.5mg	0%
Sodium 2514.4mg	0%
Total Carbohydrate 689.6g	0%
Dietary Fiber 16.8g	0%
Total Sugars 438.5g
Protein 66.1g	0%

Vitamin D 164IU	0%
Calcium 212.3mg	0%
Iron 18.5mg	0%
Potassium 933.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 4.6%

Carbs: 47.9%