Instructions
Prep pineapple: Drain overnight in colander lined with paper towels. Squeeze dry until no moisture transfers.
Cream butter & sugar: Beat butter 1 min. Add sugar gradually; beat 4 mins until pale yellow. Scrape bowl. Add eggs one at a time, beating 30 sec between.
Combine dry/wet: Whisk flour, baking powder, salt. Alternate adding to butter mixture with sour cream, starting/ending with flour. Mix 3 strokes only.
Fold in flavors: Gently fold pineapple, coconut, extracts, and rum by hand.
Bake: Pour into greased + floured bundt pan. Bake 325°F 70-80 mins. Cool 15 mins in pan → invert onto wire rack.
Glaze: Whisk glaze ingredients. Drizzle over fully cooled cake. Garnish with toasted coconut + cherries.
Notes
Critical: Pineapple must be bone-dry—water = sunken cake.
Never use plastic wrap for storage—traps steam = soggy crust.
Tools: Bundt pan, colander, rubber spatula.
Allergy note: Contains dairy, eggs, gluten. GF swap: 1:1 GF flour + 1 tsp xanthan gum.
“This isn’t just cake—it’s a hug from the islands. Serve it slow, eat it slower, and save room for seconds.”
Nutrition per serving: 420 kcal | 18g fat | 62g carbs | 5g protein | 220mg sodium
Note: Nutrition is approximate. Rum adds 0 kcal but 100% joy.
Pro Tip: Stale slices? Soak in rum + milk (1:1) → bake 10 mins at 350°F. My grandkids call it “drunken French toast”—and they’re never wrong.
