Hello, From The Pineapple Team!

We hope you had a good week! We'd like to take a minute to recognize that there are some crazy things happening in the world as of late. Though these events are unfortunate, we'd like to wish you our best wishes. We will get through this together. 

While we're all in self-isolation, baking has been an excellent way to keep busy and test out all those recipes you've always wanted to try but never had the time. This is one of those recipes. This pineapple rum cake is guaranteed to impress you and your family! It's incredibly easy to make and tastes just as good even a few days after! Without further ado, let's get started!

Easy Tips & Tricks!  

• Using your favourite boxed cake mix will make this so much easier for you. However, if you prefer making it from scratch, that works too! 
• Use an instant vanilla pudding mix, NOT a cook & serve.
• Prepare a 10-inch bundt pan by spraying it generously with a floured baking spray. 
• Use pineapple tidbits, NOT crushed. You’ll toss the pineapple into 2 tablespoons or so of the dry flour/pudding mixture, to suspend the pineapple in the batter and prevent it from sinking to the bottom of the cake.
• Drain the pineapple well and reserve the pineapple juice!
• Use a dark rum for a bolder flavour. 
• This cake is freezable so if you'd like to preserve some for a later date, that works too! Once you'd like to reserve, let it thaw for at least 12 hours in the fridge

Pineapple Rum Cake Recipe

       Ingredients  

• 1 box of yellow cake mix
• 1 box of instant vanilla pudding
• 2.5 cups of pineapple tidbits drained well with juice reserved
• 1/2 cup reserved pineapple juice
• 4 eggs
• 1/2 cup canola oil
• 1/2 cup dark rum

      Rum Glaze

• 1/2 cup unsalted butter
• 1/4 cup reserved pineapple juice
• 1 cup granulated sugar
• 1/2 cup dark rum

Instructions

1. Preheat oven to 325°F. and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour.

2. Drain pineapple tidbits in a colander placed over a medium bowl to reserve the juice.

3. In a large bowl, whisk together the cake mix and instant vanilla pudding mix.

4. Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely.

5. Add the eggs, 1/2 cup pineapple juice, canola oil, and 1/2 cup of rum in the cake mix.  Mix completely.

6. With a rubber spatula, fold in the coated pineapple tidbits.
   
   
7. Gently pour batter into the pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.

Rum Glaze

1. Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly.
   
   
2. Remove from heat and add 1/2 cup of dark rum. Mix well.

Glazing The Cake  

1. Remove cake from oven and let sit for 5 minutes.

2. While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.

3. Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet.

4. Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.

5. If serving the next day, cover the top with toothpicks and gently cover with a tent of aluminum foil when completely cooled.
   
   
6. The cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil. Enjoy! 

We hope you've enjoyed this week's blog and please feel free to send us your Pineapple Rum Cake on Instagram @thepineappleeverything. Stay safe, stay inside and We will see you next week with another blog. While you're here, check out our top favourite products of the week!