Channeling the flavors of the beloved pineapple upside-down cake, this moist, Spiced Pineapple-Rum Bundt Cake is a total showstopper.
Spiced Pineapple-Rum Bundt Cake
Makes 1 (13-cup) Bundt
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 cup sour cream
- ½ cup whole milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1¼ teaspoons kosher salt, divided
- ¾ teaspoon ground cinnamon, divided
- 1 tablespoon cornstarch
- ½ cup pineapple juice, divided
- ½ cup firmly packed light brown sugar
- 1 cup diced fresh pineapple (about ¼-inch pieces)
- ¼ cup plus 1 tablespoon spiced rum,* divided
- 1 tablespoon plus 2 teaspoons vanilla bean paste, divided
- ⅔ cup confectioners’ sugar
Instructions
- Preheat oven to 350°. Spray a 13-cup cast-iron Bundt pan with baking spray with flour.
- In a large bowl, whisk together granulated sugar, melted butter, and eggs. Whisk in sour cream and milk until combined.
- In a medium bowl, whisk together flour, baking powder, 1 teaspoon salt, and ½ teaspoon cinnamon until just combined. Using a whisk, fold flour mixture into sugar mixture, stirring until just combined. Spread batter into prepared pan. Tap pan a few times on a towel-lined countertop to remove any air bubbles.
- Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack for 20 minutes.
- Meanwhile, in a small bowl, combine cornstarch and 1 tablespoon pineapple juice, stirring until smooth.
- In a small saucepan or Dutch oven, combine brown sugar and remaining pineapple juice. Bring to a boil over medium-high heat. Add diced pineapple, stirring to combine. Reduce heat to medium-low and let simmer until pineapple is tender, about 10 minutes. Add cornstarch mixture, ¼ cup spiced rum, 1 tablespoon vanilla bean paste, remaining ¼ teaspoon cinnamon, and remaining ¼ teaspoon salt. Bring to a boil and cook until thickened, stirring constantly, about 1 minute.
- Using the handle of a wooden spoon, poke holes 2 inches into cake at ¾-inch intervals. Drizzle pineapple mixture over cake. Let sit for 30 minutes. Invert cake onto serving platter.
- In a small bowl, combine confectioners’ sugar, remaining 1 tablespoon spiced rum, and remaining 2 teaspoons vanilla bean paste. Drizzle over cake as desired.
Notes
*We used Kraken Spiced Rum.
