Pina Colada Jar Cakes

READY IN: 1hr 10mins
YIELD: 8 jars




  • Preheat oven to 325 degrees F.
  • Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
  • Generously grease insides of jars.
  • Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
  • Purée drained pineapple in a food processor.
  • Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
  • Set purée aside.
  • Discard remaining juice or reserve for another use.
  • With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
  • Beat in eggs, then remaining sugar.
  • Beat in pineapple purée and rum and set aside.
  • Sift together flour, baking powder and baking soda.
  • Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
  • Stir in coconut.
  • Spoon 1 level cupful of batter into each jar.
  • Carefully wipe rims clean, then place jars in center of preheated oven.
  • Bake 40 minutes.
  • About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
  • Put in jar lids, cover, and remove from heat.
  • Keep lids in hot water until they're used.
  • When cakes are done, remove jars from oven.
  • If jar rims need cleaning, use a moistened paper towel.
  • Carefully put lids and rings in place, then screw tops tightly shut.
  • Place jars on a wire rack; they will seal as they cool.