By Bring Pineapple Rum Delight Cake Recipe: A Party Favorite to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Pineapple Rum Delight Cake Recipe: A Party Favorite captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pineapple Rum Delight Cake Recipe: A Party Favorite becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup dark rum
¾ cup crushed pineapple, drained
½ cup buttermilk
Rum Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon dark rum
½ teaspoon vanilla extract
2 tablespoons crushed pineapple for garnish
PREPARATION STEPS
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
Mix dry ingredients. In a bowl, combine the flour, baking powder, baking soda, and salt.
3
Cream the butter and sugar
In a separate bowl, beat the softened butter and sugar until light and fluffy
Add the eggs one at a time, then the vanilla extract and dark rum, mixing well.
Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the crushed pineapple and buttermilk, mixing until just combined.
Pour the batter into the prepared cake pan, spreading it evenly.
6
Bake
Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7
Make the rum cream topping
In a bowl, whip the heavy cream with powdered sugar, dark rum, and vanilla extract until soft peaks form
Spread over the cooled cake and garnish with crushed pineapple, or serve on the side.
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Total Time: 1 hour
Calories per serving: Approximately 370 calories
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
