Time 1h35m Number Of Ingredients 17 Steps:
Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake). In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar. Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring. Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist. Allow cake to rest for 10 minutes then quickly invert cake onto serving plate. In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat. Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes. Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.
Number Of Ingredients 11 Steps:
Preheat oven to 325°F. and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour. Drain pineapple tidbits in a colander placed over a medium bowl to reserve the juice. In a large bowl, whisk together the cake mix and instant vanilla pudding mix. Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely. Into the cake mix, add the eggs, 1/2 cup pineapple juice, canola oil, and 1/2 cup of rum. Mix completely. With a rubber spatula, fold in the coated pineapple tidbits. Gently pour batter into pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and add 1/2 cup of dark rum. Mix well. Remove cake from oven and let sit for 5 minutes. While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it. Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet. Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely. If serving the next day, cover top with toothpicks and gently cover with a tent of aluminum foil when completely cooled. Cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil.
Time 1h40m Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil. Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth. Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step. Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.
Time 35m Yield 4 to 8 servings Number Of Ingredients 9 Steps:
Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm. Heat the grill to high. Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks. Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.
Time 1h50m Yield 8 Number Of Ingredients 17 Steps:
Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners’ sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
Time 55m Yield 12 Number Of Ingredients 8 Steps:
Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice. In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices. Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes. Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.
Yield Makes 12 Servings Number Of Ingredients 17 Steps:
Position a rack in the middle of the oven and preheat to 350°F. Make the glaze and pineapples: 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. Make the cake: 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. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours. To serve: 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.
Time 45m Yield 12 pieces, 6-12 serving(s) Number Of Ingredients 9 Steps:
In a small saucepan whisk together rum, honey, orange juice and cinnamon. Simmer over medium heat 3-5 minutes, until thick and syrupy. Remove from heat and let cool slightly. Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces. Brush the pineapple wedges with the glaze and place on tray. Brush melted butter over each side of pound cake slices. Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden. Barbecue pound cake slices, 2 minutes per side, until toasty and warm. Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
Time 2h Yield 8 serving(s) Number Of Ingredients 13 Steps:
Position a rack in the middle of the oven and preheat to 350°F. Make the glaze and pineapples:. 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. Make the cake:. 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. Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours. To serve:. 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.
Time 1h10m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes. Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan. Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer. While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum. Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.
