Tarry Health Fitness, Weight Loss, Workouts and Healthy Eating
Pineapple butter rum cake is following me everywhere…and I have zero problems with it.
We had a date night a couple of weeks ago at Steel Magnolia’s, and dessert was the most decadent tropical pineapple cake with rum sauce and ice cream. I thought about it EVERY DAY until like 5 days later, when I went to cooking club, and one of the girls had made a very similar and equally delicious creation. I’m 100% a brownie or chocolate girl through and through, but this dessert was everything I didn’t know I needed in my life.
Everything about it screams, “spring” and the bright pineapple flavor pairs perfectly with the buttery brown sugar and spiced rum sauce. We all like butter in our house, but P wins the prize for #1 fan. The Butter Bandit is notorious for finding the pack of Kerrygold in the fridge and leaving finger scoops and teeth marks in it.
Anyway, back to the cake! So I was thinking about making a similar creation to the versions I’ve had recently, and remembered the pack of Simple Mills vanilla cake mix in the pantry. I decided to go all Cake Doctor on it and add sliced pineapples, a rum, coconut sugar, and butter sauce,
and it’s basically the treat we all need this spring.
Also, since the main component is pre-made, this cake comes together super quickly and is grain-free with no refined sugar. Basically that makes it a fruit salad.
Here’s the recipe if you’d like to give it a try!
Grain-free pineapple butter rum cake
A super easy grain-free cake recipe with tropical pineapple, spiced rum, coconut sugar, and butter.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Scale
Ingredients
- 3 tablespoons butter
- 1 cup coconut sugar
- 1/2 cup dark rum
- 1 box Simple Mills vanilla cake mix
- 3 eggs
- 1/3 cup oil
- 1 tablespoon vanilla
- 1 20-oz can of sliced pineapple in pineapple juice
- 1/3 cup pineapple juice (I used the juice from the can!)
Instructions
- Grease a glass 9×12 pan and preheat the oven to 350
- In a large saucepan on medium heat, warm the butter until melted, and stir in the coconut sugar and rum. Bring up to a boil and cook on high heat for about 30 seconds. Add the sliced pineapples (keep the juice!), stir well, and remove from heat.
- Prepare the cake batter by combining the mix with the pineapple juice, oil, mix, eggs, and vanilla. Stir well to combine.
- Add the slices of pineapple to the bottom of the baking dish (keep the rest of the butter sauce) and pour the batter on top.
- Bake for 28-30 minutes (until a toothpick inserted comes out clean) and set aside to cool slightly. Drizzle a little butter sauce on each slice before serving.
What’s your favorite spring or summer dessert? Are you usually an ice cream or cake person (or both)?
xo
