Rum Glazed Pineapple Coffee Cake Recipes

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GOLDEN RUM CAKE



Golden Rum Cake image

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  • To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

RUM CAKE WITH RUM GLAZE



Rum Cake with Rum Glaze image

A delicious cake with rum glaze soaked on top!

Provided by Courtney Whitmore

Categories     Dessert

Time 1h15m

Number Of Ingredients 19

1 cup butter (room temperature)
1/2 cup shortening
2 cups sugar
4 large eggs (room temperature)
3 cups all-purpose flour
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/3 cup dark rum
1/2 cup butter (room temperature)
1 cup light brown sugar
1/3 cup dark rum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 recipe rum glaze (see above)
2 cups powdered sugar

Steps:

  • Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended.
  • Add eggs, one at a time, mixing thoroughly between additions.
  • Add flour. Combine. Add buttermilk. Combine.
  • Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine.
  • Lastly, beat in the rum and pour into a buttered and floured bundt pan.
  • Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean.
  • Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm.
  • Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it's a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy!

Nutrition Facts : Calories 557 kcal, Carbohydrate 72 g, Protein 4 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 412 mg, Sugar 54 g, ServingSize 1 serving

GLAZED LEMON CURD-FILLED COFFEE CAKE



Glazed Lemon Curd-Filled Coffee Cake image

A lip-smacking layer of lemon curd lies in the center of this crumb-topped coffee cake with a lemon glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup lemon curd
3/4 cup confectioners' sugar
1 tablespoon lemon juice

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 lemon curd 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 lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PINEAPPLE-COCONUT CAKE WITH RUM



Pineapple-Coconut Cake with Rum image

This is a great pineapple-coconut cake recipe.

Provided by SMZAA

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar, divided
1 ¼ cups unsalted butter, softened, divided
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
⅓ cup rum
2 cups pineapple chunks, drained
½ cup shredded coconut
¼ cup water
¼ cup rum

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.

Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g

RUM GLAZED PINEAPPLE



Rum Glazed Pineapple image

Rum Glazed Pineapple - pineapple slices soaked in rum glaze and then grilled with beautiful grill marks. Top it with ice cream for a wonderful dessert!

Provided by Imma

Categories     Dessert

Time 42m

Number Of Ingredients 6

1/2 cup dark rum
1/2 cup water (or more rum)
1 cup packed brown sugar
1 tsp. ground Cinnamon (I used half cinnamon and half nutmeg)
1 pineapple (cored and cut into about 1 inch or 6-8 rings)
Ice cream (coconut or vanilla)

Steps:

  • In a small bowl, combine, brown sugar, rum , nutmeg and cinnamon.
  • Place the pineapple in a glass pan in a single layer. Then pour all the mixture over the pineapple. Coat pineapples with the sauce the let it sit for about 15-20 minutes
  • When ready to grill remove pineapple and let it drain then pour the sauce in small sauce -pan and bring to a simmer.
  • Let it simmer until reduced by half - about 6-8 minutes. Set aside
  • While the sauce is simmering away -place a grill pan or skillet on medium high heat.
  • Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Watch out for this step- they do grill pretty fast. Set it on a plate. Repeat with the remaining pineapple slices.
  • Transfer on a serving plate, top with ice cream and drizzle with sauce.

Nutrition Facts : Calories 316 kcal, Carbohydrate 68 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 3 g, Sugar 61 g, UnsaturatedFat 2 g, ServingSize 1 serving

RUM-PINEAPPLE POUND CAKE



Rum-Pineapple Pound Cake image

A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!

Provided by JZPHSMOM

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h40m

Yield 24

Number Of Ingredients 14

½ cup butter, room temperature
½ cup vegetable oil
1 cup white sugar
5 eggs
1 box moist pineapple cake mix
1 cup sour cream
1 cup evaporated milk
1 cup flour
1 tablespoon vanilla extract
½ cup light brown sugar
½ cup white sugar
½ cup butter
1 cup rum
1 cup toasted coconut

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.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 41.5 g, Cholesterol 66.3 mg, Fat 18.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 229.3 mg, Sugar 29.2 g

PUERTO RICAN PINEAPPLE RUM CAKE



Puerto Rican Pineapple Rum Cake image

Make and share this Puerto Rican Pineapple Rum Cake recipe from Food.com.

Provided by CaliforniaJan

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup packed light brown sugar
1 1/2 cups dark rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices
1 cup unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon dark rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
vanilla ice cream, for serving

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.

Nutrition Facts : Calories 852.5, Fat 36.5, SaturatedFat 19.5, Cholesterol 169.3, Sodium 190.9, Carbohydrate 101.9, Fiber 2.5, Sugar 69.4, Protein 8.4

PINEAPPLE COFFEE CAKE



Pineapple Coffee Cake image

Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.-Janice Whalen, Baldwinville, Massachusetts

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
1 egg, beaten
1/4 cup canola oil
1/4 cup milk
3 tablespoons butter, softened
1/3 cup honey
1/2 cup crushed cornflakes
1/4 cup sweetened shredded coconut

Steps:

  • Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

Nutrition Facts :

GLAZED PINEAPPLE



Glazed Pineapple image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4

Number Of Ingredients 0

Steps:

  • Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

RUM-GLAZED PINEAPPLE COFFEE CAKE



Rum-Glazed Pineapple Coffee Cake image

Take tea time to a tropical place with this sour cream coffee cake with pineapple preserves and a rum glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup pineapple preserves
3/4 cup confectioners' sugar
2 tablespoons dark rum

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.

PINEAPPLE UPSIDE DOWN CAKE WITH RUM GLAZE



Pineapple Upside Down Cake With Rum Glaze image

Make and share this Pineapple Upside Down Cake With Rum Glaze recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

3/4 cup butter
2/3 cup granulated sugar
1 egg white, beaten
2 egg whites, beaten
1/2 cup milk
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup firmly packed brown sugar
6 canned pineapple slices
6 maraschino cherries
1/4 cup water
1/4 cup granulated sugar
3 tablespoons rum

Steps:

  • For Cake:.
  • Cream 1/4 c margarine in large bowl medium speed.
  • Add granulated sugar gradually.
  • Add beaten egg and egg whites.
  • Beat til well blended.
  • Add milk gradually.
  • Sift flour, baking powder and salt together.
  • Add slowly to creamed mixture.
  • Melt remaining 1/2 c margarine.
  • Pour into 9" square cake pan.
  • Sprinkle brown sugar over the margarine.
  • Place pineapple slices and cherries on top of brown sugar.
  • Pour cake batter carefully over pineapple.
  • Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
  • For glaze:.
  • Heat water to boiling in small saucepan.
  • Add sugar.
  • Stir til dissolved.
  • Add rum.
  • Cool.
  • Pour glaze over hot cake.
  • Cool slightly.
  • Turn onto serving platter.

Nutrition Facts : Calories 3801.4, Fat 146.4, SaturatedFat 90.8, Cholesterol 383.1, Sodium 5018.1, Carbohydrate 562.5, Fiber 16.5, Sugar 296.1, Protein 51.3

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