18 or more servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour or all-purpose flour
Sugar
Brown sugar (Optional)
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Heavy whipping cream (Room temp)
20 ounce can Pineapple slices in 100% pineapple juice
Freeze dried pineapple
Chopped pecans
Vanilla extract
Butter extract
Almond extract
Cake batter extract (Optional)
Pineapple extract
Amaretto liqueur (Any brand)
Yellow gel paste or liquid food coloring
Tools you’ll need
Fat daddio tube pan (15 cup capacity)
Baker’s joy non-stick baking spray
Food processor
Flavor injector
Pastry brush
Preparation of ingredients
Pineapple powder
Step 1- Add 1 ounce in weight of freeze-dried pineapple into a small food processor. Blend for 1 minute until the mixture turns into a powder. Set aside as this will be added into the dry ingredients later.
Canned pineapple
Step 2- Add one 20 ounce can of pineapple slices in 100% juice into a mesh strainer with a small bowl underneath it. Allow the pineapple juice to drain into the bowl. Once done set the pineapple slices on the side. You should also have 3/4 cup leftover pineapple juice in the small bowl.
Dry ingredients (Cake flour or all-purpose flour mixture).
Step 3- Sift 2 and 1/4 cups cake flour or all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon pineapple powder and 1/4 teaspoon salt into a medium sized bowl. Some of the pineapple powder may not go through the mesh strainer so whatever is left over in the mesh strainer after sifting, add that into the bowl. Stir all ingredients together and set aside.
Wet ingredients (Pineapple creme and amaretto mixture)
Note- Liquid amounts for the heavy cream, pineapple juice and the amaretto will differ depending on if you are using cake flour or all-purpose flour. I used cake flour in the recipe video.
Step 4- If you are using cake flour add 2/3 cup heavy cream (Room temp), 1/2 cup pineapple juice (Room temp), and 1/3 cup amaretto liqueur (Room temp). If you are using all-purpose flour add 1/3 cup heavy whipping cream (Room temp), 1/3 cup pineapple juice (Room temp), and 1/4 cup amaretto rum (Room temp). Next add 2 teaspoons pineapple extract, 1/2 teaspoon butter extract, 1/4 teaspoon almond extract, 1/2 teaspoon cake batter extract, 2 teaspoons vanilla extract, and 1/4 teaspoon yellow gel paste or liquid food coloring into a medium sized bowl. Stir all ingredients together with a whisk until combined and set aside.
Cake batter
Step 5- Add 2 sticks unsalted butter (Softened and at room temp), and 2 cups sugar into stand mixer bowl fitted with the paddle attachment. You can also use a hand mixer as well. Mix on high speed for 4 minutes. Scrape down the sides of your bowl.
Step 6- Add 4 large eggs in at room temperature one at a time while mixing on a medium speed. Scrape down the sides of your bowl.
Step 7- Add the Cake flour or all-purpose flour mixture and the Pineapple creme and amaretto mixture into the batter 3 separate times. Mix on medium low speed each time for 15 to 20 seconds or until combined. Scrape down the sides of your mixing bowl.
Step 8- Add 1/2 cup chopped pecans. Fold the pecans into the batter using a spatula.
Preparing the bundt pan and assembling the cake
Preheat your oven to 325 degrees.
Step 9- Spread 1 tablespoon softened unsalted butter around the bottom and sides of your tube pan. Light spray the Baker’s joy non-stick baking spray around the bottom and sides of the tube pan.
Step 10- Add 1/2 cup chopped pecans into the tube pan. Shake the tube pan to coat the bottom and sides of the tube pan with the pecans. Line the pineapple slices along the bottom and sides of the tube pan. When aligning the pineapple slices on the sides, cut each pineapple slice in half and then add it onto the sides of the tube pan.
Step 11- Pour your prepared cake batter into the tube pan. Spread the batter around the tube pan as evenly as possible with a spatula. To make the batter more even, shake your tube pan and tap the tube pan at the bottom.
Step 12- Place into a preheated 325-degree oven for 1 hour. After 1 hour, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 4 to 5 hours before removing it out of the pan.
Pineapple Amaretto rum sauce
Preheat fire to medium heat.
Step 13- Add 2/3 cup amaretto liqueur, 1/2 cup pineapple juice, 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract into a small pot. Stir all ingredients with a whisk. Let get hot for 3 to 4 minutes stirring occasionally. Turn your fire off and let the mixture cool for 10 minutes.
Injecting and basting the rum cake
Step 14- Add the cooled pineapple amaretto rum sauce into the flavor injector. Insert the flavor injector into the middle of the cake and add a small amount of the rum sauce into the cake while the cake is still in the tube pan. Careful not to add too much as you could oversaturate the cake. Baste the top of the cake with the pineapple amaretto mixture using a pastry brush. Let the cake soak for 2 minutes.
Step 15- Flip the cake over onto a serving plate. Baste the entire cake using a pastry brush and let soak for 2 to 5 minutes. Let the cake cool completely before serving. For best results, let the cake cool completely and place into the fridge overnight and serve the next day so the flavors can settle and increase overnight. To keep the cake fresh baste it with the amaretto rum and keep it in the fridge at all times.
YouTube instructional video
