Puerto Rican Pineapple Rum Cake

Transport your taste buds to the tropics with this decadent Puerto Rican Pineapple Rum Cake, a dessert that perfectly marries tropical flavor with indulgent caramel richness. Infused with dark Puerto Rican rum and sweet pineapple juice, this moist and buttery bundt cake is layered with a glossy caramel glaze and beautifully arranged pineapple slices that create a stunning upside-down presentation. The combination of tender cake and caramelized pineapple makes every bite an irresistible delight. Perfect as a centerpiece for a celebration or a festive dinner, this recipe is easy to make yet impressively elegant. Whether served as is or brushed with extra rum for a bold kick, this cake is a slice of paradise in dessert form.

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter
• 2 cups Granulated sugar
• 5 units Large eggs
• 2 teaspoons Vanilla extract
• 1 cup Whole milk
• 0.5 cups Dark rum (preferably Puerto Rican)
• 0.5 cups Pineapple juice
• 8 slices Canned pineapple slices (in juice, drained)
• 0.5 cups Light brown sugar
• 0.25 cup Butter (for caramel glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and generously grease a 9-inch bundt pan.

Step 2

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; avoid overmixing.

Step 6

Fold in the dark rum and pineapple juice until the batter is smooth and well-combined.

Step 7

Prepare the caramel glaze by melting 1/4 cup butter and 1/2 cup light brown sugar in a small saucepan over medium heat. Cook until the mixture becomes smooth and bubbly.

Step 8

Pour the caramel glaze into the greased bundt pan. Arrange the pineapple slices over the caramel glaze, ensuring they are evenly spaced.

Step 9

Pour the cake batter over the pineapple slices, spreading it evenly with a spatula.

Step 10

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Let it cool completely before serving.

Step 12

Optional: Brush the top of the cake with an additional tablespoon or two of dark rum for extra flavor.

Nutrition Facts

Serving size	(1948.6g)

Amount per serving	% Daily Value*
Calories	5245.5

Total Fat 180.7g	0%
Saturated Fat 99.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1338.6mg	0%
Sodium 2955.1mg	0%
Total Carbohydrate 802.3g	0%
Dietary Fiber 10.8g	0%
Total Sugars 560.5g
Protein 71.3g	0%

Vitamin D 345.5IU	0%
Calcium 623.7mg	0%
Iron 20.0mg	0%
Potassium 1578.2mg	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: 31.8%

Protein: 5.6%

Carbs: 62.7%