Sweet Caribbean Pineapple Rum Cake with Coconut Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist Caribbean-inspired rum cake bursting with pineapple flavor and topped with a luscious coconut glaze for a delightful dessert experience. This Caribbean-inspired recipe, ready in about 80 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Caribbean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, sift together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
  2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3-4 minutes with a mixer on medium speed.
  3. Step 3: Beat in 3 large eggs one at a time, then stir in 2 tsp vanilla extract.
  4. Step 4: Gradually add the dry flour mixture to the wet ingredients alternating with 1/2 cup pineapple juice and 1/4 cup dark rum, mixing gently until just combined.
  5. Step 5: Fold in 1 cup drained crushed pineapple, then pour batter into a greased 9-inch bundt pan.
  6. Step 6: Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack.
  7. Step 7: For the glaze, whisk together 1 cup powdered sugar and 1/4 cup coconut milk until smooth and pourable. Drizzle over cooled cake and let set before serving a sweet, enjoyable Caribbean treat.

Related recipes