Sweet Caribbean Pineapple Rum Cake with Coconut Glaze
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 desserts 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.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup softened unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup pineapple juice
- 1/4 cup dark rum
- 1 cup crushed pineapple, drained
- 1 cup powdered sugar
- 1/4 cup coconut milk
Instructions
- 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.
- 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.
- Step 3: Beat in 3 large eggs one at a time, then stir in 2 tsp vanilla extract.
- 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.
- Step 5: Fold in 1 cup drained crushed pineapple, then pour batter into a greased 9-inch bundt pan.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Caribbean Pineapple Rum Cake with Coconut Glaze take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sweet Caribbean Pineapple Rum Cake with Coconut Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sweet Caribbean Pineapple Rum Cake with Coconut Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Caribbean Pineapple Rum Cake with Coconut Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sweet Caribbean Pineapple Rum Cake with Coconut Glaze?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
