Hawaiian Rum Cake
This delicious blend of flavors will keep you coming back for more. It's so simple, no one will ever guess how easy it was to make.
This delicious blend of flavors will keep you coming back for more. It's so simple, no one will ever guess how easy it was to make.
- Carbohydrate 0.0247692307692308 g
- Cholesterol 0 mg
- Fat 0.000538461538461539 g
- Fiber 0.00646153841018677 g
- Protein 0.00753846153846154 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.5166 mg
- Sugar 0.018307692359044 g
- Trans Fat 0.000538461538461539 g
- Calories 0 calories
Step-by-step
- Follow preperation directions on a box of yellow cake mix.
- Add 1/4 tsp. rum extract and mix well.
- Add crushed pineapple with any juice and mix well with spoon.
- Bake according to package directions.
- Cool completely
- Take whipped butter cream frosting and put into med size bowl.
- Add 1/4 rum extract and mix well.
- Add coconut flakes, mix until well blended.
- Frost like usual.
Bakers frequently err by dumping canned crushed pineapple directly into batter without draining, which oversaturates the starches and prevents the crumb from setting properly during baking. When fruit retains too much canning liquid, internal steam pockets form, leaving you with a gummy, unbaked layer right in the middle of the pan regardless of what the timer says. Preserved fruit contains added sugars and heavy syrups that alter the structural integrity of commercial flour blends, whereas fresh pineapple introduces enzymes that break down proteins and prevent proper rising unless cooked beforehand.
Press the drained pineapple firmly through a fine-mesh sieve until the weight of the fruit measures roughly half a cup, then fold it gently into the batter alongside the rum extract to distribute moisture evenly without defusing the leavening agents. Bake the cake at 350 degrees Fahrenheit in a greased 9x13-inch metal pan until a wooden toothpick inserted into the thickest section emerges completely clean, usually requiring 30 to 35 minutes depending on your oven's calibration.
Allow the baked cake to cool completely on a wire rack for at least 45 minutes before applying the coconut-and-rum-infused buttercream, because warm fats will melt the frosting and cause it to slide off the edges.
