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    You are in: Home / Recipes / Puerto Rican Pineapple Rum Cake Recipe
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    Puerto Rican Pineapple Rum Cake

    Puerto Rican Pineapple Rum Cake. Photo by alligirl

    1/2 Photos of Puerto Rican Pineapple Rum Cake

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    CaliforniaJan's Note:

    Lovely cake flavored with tropical rum, serve with ice cream for a nice summer treat!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the glaze and the pineapples

    For the cake

    Directions:

    1. 1
      Position a rack in the middle of the oven and preheat to 350°F.
    2. 2
      Make the glaze and pineapples:.
    3. 3
      In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
    4. 4
      Make the cake:.
    5. 5
      In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
    6. 6
      Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
    7. 7
      To serve:.
    8. 8
      In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

    Ratings & Reviews:

    • on August 11, 2013

      55

      Fab-U-Lous! I cheated and just soaked the syrup into the cake; who needs ice cream? Not us! The cake is moist and tropical, but the dark rum gives it a subtle edge over other rum cakes I've made/tasted! Oh, my pan was an 8 X 8 glass dish and it worked out just fine, with no adjustments. Thanks for sharing, CaliforniaJan!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2013

      55

      What a yummy cake!!! It definitely has a nice rum flavor, as the name states!! I made 1/2 of the recipe and used my bread/loaf pan to bake it in and toasted the pecans and served them as a topping, as I am the only one who likes those nuts. Thanks so much for sharing the recipe. Made for ZWT 9.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Puerto Rican Pineapple Rum Cake

    Serving Size: 1 (269 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 852.5
     
    Calories from Fat 328
    38%
    Total Fat 36.5 g
    56%
    Saturated Fat 19.4 g
    97%
    Cholesterol 169.2 mg
    56%
    Sodium 190.9 mg
    7%
    Total Carbohydrate 101.9 g
    33%
    Dietary Fiber 2.5 g
    10%
    Sugars 69.3 g
    277%
    Protein 8.4 g
    16%

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