Rum Soaked Pineapple Cake Recipe
Moist, buttery cake, juicy pineapple, and a generous glug of rum that makes every bite taste like a tropical vacation. This isn’t just cake—it’s a party in your mouth. And yes, it’s as good as it sounds.
Most pineapple cakes are dry, sad affairs—like eating sweet cardboard. Not this one. The rum soak keeps it ridiculously moist, while the caramelized pineapple adds a sticky, boozy kick. It’s the dessert equivalent of a mic drop.
Plus, it’s stupidly easy. No fancy techniques, no obscure ingredients. Just pure, unapologetic deliciousness. Even if you burn toast regularly, you can nail this.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes (plus soaking)
Servings: 8 slices (or 1 if you’re feeling rebellious)
Ingredients
Instructions
- Prep the pineapple: Toss diced pineapple with brown sugar and 1 tbsp rum. Sauté in a pan over medium heat until caramelized (about 5 minutes). Set aside.
- Dry ingredients: Whisk flour, baking powder, and salt in a bowl. Pretend you’re a scientist. It’s fun.
- Cream butter & sugar: Beat butter and sugar until fluffy (2-3 minutes). Add eggs one at a time, then vanilla. Don’t rush—this is the foundation of your cake’s ego.
- Combine: Alternate adding dry ingredients and milk to the butter mix. Fold in ¾ of the caramelized pineapple. Save the rest for topping.
- Bake: Pour batter into a greased 9-inch pan. Bake at 350°F for 30-35 minutes. A toothpick should come out clean—unless you hit a pineapple chunk.
- Soak it: Poke holes in the warm cake with a skewer. Drizzle remaining rum (2-3 tbsp) evenly. Let it absorb for 10 minutes.
- Serve: Top with reserved pineapple. Optional: a dollop of whipped cream or a side judgment from your health-conscious friend.
Nutritional Values (Per Slice)
Calories: 280
Carbs: 35g
Fat: 12g
Protein: 3g
Sugar: 22g
FYI, the rum calories don’t count if you’re eating this after 5 PM.
Storage Instructions
Store in an airtight container at room temp for 2 days, or refrigerate for 5 days. The rum acts as a preservative—science! For longer storage, freeze slices wrapped in cling film (up to 1 month). Thaw before serving, unless you like chewing on cake popsicles.
Common Mistakes to Avoid
- Over-soaking: More rum ≠ better cake. You’re making dessert, not a frat party.
- Overmixing: Tough cake is a crime. Mix until just combined.
- Skimping on pineapple: This isn’t the time to be stingy. Load it up.
- Baking cold batter: Let ingredients reach room temp for even baking. Patience, grasshopper.
Alternatives
- Non-alcoholic: Swap rum for pineapple juice. Less fun, but still tasty.
- Gluten-free: Use 1:1 GF flour. No one will know.
- Vegan: Replace butter with coconut oil, eggs with flax eggs, and milk with almond milk. Boom.
- Extra boozy: Add a rum glaze. We don’t judge.
Frequently Asked Questions
Can I use canned pineapple?
Yes, but drain it well. Fresh is ideal, but canned works in a pinch—just don’t tell the food snobs.
What rum works best?
Dark rum (like Myers’s or Kraken) for depth. Spiced rum adds a fun twist. Avoid white rum—it’s too subtle.
Can I make this ahead?
Absolutely. Bake it a day early, soak it, and let the flavors marry overnight. It’s even better the next day.
Why is my cake soggy?
You drowned it in rum. Or underbaked it. Or both. Follow the recipe, rookie.
Can I skip the alcohol for kids?
Sure, but the pineapple juice soak won’t have the same punch. Maybe distract them with extra whipped cream.
Final Thoughts
This rum-soaked pineapple cake is the dessert hero you didn’t know you needed. It’s easy, impressive, and tastes like sunshine and poor life decisions (in the best way).
Stop reading. Start baking. Your taste buds will thank you—even if your waistline won’t.
