I had a craving for fruit cake. This is weird as I’m not a fan of fruitcake. I think, after 2020, memories surfaced. The nostalgia of my mother pulling out a Japanese fruitcake on holidays swept over me. Her cakes were rather dry and flavorless. Usually, she and her brothers and sisters were the only ones who ate a slice. Still, I wanted that fruitcake. I purchased a package of Paradise Holiday Fruit Tropical Pineapple and thought, “How can I make that fruitcake better?” The result was a totally different concoction—a Pineapple Rum Cake with Homemade Rum Buttercream Frosting. It’s the perfect dessert for a special occasion.
Pineapple Rum Cake with Homemade Rum Buttercream
I made the cake using my “secret” semi-homemade cake recipe. Then, I decided it needed frosting. Buttercream is easy to whip up. The addition of rum made it over the top. I shared the cake with friends and family who all exclaimed over how delicious it was. When Paradise Holiday Fruit asked if they could send me some fruit to develop a recipe, I said, “Yes!” I (and family and friends who are anxiously waiting to get their hands on a piece) couldn’t wait to make another one of these cakes.
Here’s What You Need to Make it:
- white cake mix
- salted butter
- eggs
- milk
- rum
- Paradise Holiday Fruit Tropical Pineapple
- confectioner’s sugar
- vanilla extract
Cooking Tips:
- You can make this cake gluten-free by using a gluten-free cake mix and pure distilled rum.
- Use real butter in the cake and frosting. Margarine will not work in this recipe.
- If you are using a glass baking dish lower the oven temperature by 25 degrees. According to Bon Appetit, glass is a conductor and slower to heat than metal. However, once heated it will hold in the heat longer. Lowering the temperature will prevent overbaking and over-browning.
- Plan ahead when making this cake. I like to allow the pineapple to soak in the rum for an hour before preparing the cake.
- Allow the cake to cool completely before adding the frosting.
- The buttercream frosting can be prepared up to a week in advance and stored in the refrigerator. Before using the frosting, allow it to come to room temperature.
How to Keep A Cake from Sticking to the Pan
There’s nothing worse than trying to remove a cake from the pan and having it fall apart. Here’s some tips to prevent cakes from sticking to the pan.
- Grease the pan with any of the following; butter, margarine, or shortening.
- Add a small amount (a teaspoon or less) of flour to the pan. Shake and rotate the pan until it is evenly coated with flour.
- Allow the cake to cool for 10 to 15 minutes before removing it from the pan.
Printable Recipe:
Pineapple Rum Cake with Rum Buttercream Frosting
16
servings35
minutesIngredients
1 ( ounce) container Holiday Fruits Tropical Pineapple
1/2 cup butter, melted
1/2 cup rum
4 eggs
1 1/4 cups milk
1 (15.25 ounce) box white cake mix
For the Frosting:
1 cup butter
3 cups confectioners sugar
1/4 to 1/2 cup of rum, depending on how thick you would like your frosting
1 teaspoon vanilla extract
Directions
- In a small bowl, add the tropical pineapple. Cover with the rum. Allow the mixture to sit 30 minutes to an hour. Place the pineapple mixture into a food processor or blender. Blend for 5 to 10 seconds or until the fruit is finely chopped.
- Preheat the oven to 350 degrees. In a large bowl, add the butter, eggs, milk, and cake mix. Beat with a mixer until well-blended Stir in pineapple mixture.
- Pour the batter into a greased 9 by 13 inch pan. Bake for 35-40 minutes or until a knife inserted into the center comes out clean. Remove from heat. Allow to cool completely before frosting. (Approximately 30 minutes to an hour.)
- Prepare the frosting. In a large bowl add the butter and confectioners sugar. Beat one minute. Stir in the vanilla and rum. Beat for two to three minutes or until the mixture is smooth. Spread the frosting evenly over the cake. Store the cake, tightly covered, in the refrigerator for up to 3 days.
This Pineapple Rum cake with Rum buttercream can be stored, tightly covered, for up to 3 days in the refrigerator. If it lasts that long. As my neighbor who sampled a piece said, “This is too good not to eat right away!” After the success with my cake-which is nothing like a traditional fruit cake and is super moist- I decided to experiment with Candied Cherry Amaretto Bread. That recipe will be coming soon.
I didn’t realize how many recipes, both sweet and savory, could be made with all of the different blends of Paradise Holiday Fruit mix. Do you have a favorite fruitcake recipe? Tell us about it in the comments.
