The Ultimate Pineapple Rum Cake
Ingredients:
For the Cake Batter:
- 1 1/2 cups unsalted butter (room temperature)
- 2 3/4 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups cake flour (sifted)
- 1 tsp salt
- 1 cup sour cream
- 1/4 cup crushed pineapple
- 1 tbsp pure vanilla extract
For the Top of Cake Assembly:
- 2 tbsp unsalted butter (melted)
- 1/3 cup packed light brown sugar
- 6 whole pineapple rings
- 6 maraschino cherries
For the Rum Syrup:
- 1/2 cup rum
- 1/2 cup granulated sugar
- 2 tbsp salted butter (melted)
- 2 tbsp pineapple juice
- 1 tsp pure vanilla extract
Instructions:
Making the Cake:
- Preheat the oven to 350 degrees Fahrenheit and prepare a 12-cup bundt pan by greasing it thoroughly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed for 2 minutes.
- Gradually add the granulated sugar and beat for an additional 5 minutes until pale yellow and fluffy.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl.
- Reduce the mixer speed to low and slowly add the flour in two batches, followed by the salt.
- Be careful not to overbeat. Add the sour cream, crushed pineapple, and vanilla extract. Mix until just combined, scraping down the sides and bottom of the bowl.
Assembling the Cake:
- Pour the melted butter into the bottom of the prepared pan and sprinkle with brown sugar.
- Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.
- Evenly pour the cake batter over the pineapples and bake for 70-80 minutes, or until a toothpick inserted into the center comes out mostly clean but still moist.
- Allow the cake to cool for 10 minutes, then invert it onto a serving plate.
Making the Rum Syrup:
- In a small pot over medium heat, combine all the rum syrup ingredients.
- Cook over medium-high heat, reducing the mixture by about a third until thickened (about 5 minutes).
- Remove from heat and let cool for 10 minutes.
- Poke holes in the sides and top of the cake, then pour the syrup over the cake, allowing it to seep in as it cools.