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Easter Pineapple Rum Cake

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A moist and flavorful pineapple rum cake perfect for Easter celebrations, combining tropical sweetness with a rich, boozy twist.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup crushed pineapple, drained
  • 1/4 cup pineapple juice
  • 1/4 cup dark rum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. In a separate bowl, combine crushed pineapple, pineapple juice, rum, and sour cream.
  7. Alternate adding the dry ingredients and pineapple mixture to the butter mixture, beginning and ending with the dry ingredients. Do not overmix.
  8. Fold in chopped walnuts if using.
  9. Pour batter into the prepared pan and smooth the top.
  10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

For added moisture and flavor, brush the cooled cake with a little extra dark rum before serving.

Find it online: https://seasonedrecipe.com/easter-pineapple-rum-cake/