Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 1/4 cup Dark Rum (for cake batter)
  • 1 (20 oz) can Crushed Pineapple, thoroughly drained
  • 1/2 cup Buttermilk
  • -- For the Glaze ---
  • 1/2 cup Unsalted Butter (1 stick)
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1 tsp Vanilla Extract
  • 1/2 cup Dark Rum (for soaking glaze)
  • -- For Garnish (Optional) ---
  • 1/4 cup Toasted Coconut Flakes
  • Glacé Cherries

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease and flour a 10–12 cup Bundt pan meticulously. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside. Ensure the crushed pineapple is squeezed thoroughly dry.
  2. In a stand mixer bowl, cream the softened butter, granulated sugar, and brown sugar on medium speed for 5–7 minutes until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  3. Beat in the vanilla extract and 1/4 cup of dark rum. Reduce the mixer speed to low. Add the dry ingredients alternately with the buttermilk (beginning and ending with the dry mixture), mixing only until just combined.
  4. Gently fold in the drained crushed pineapple using a spatula. Transfer the batter evenly into the prepared Bundt pan. Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the cake cool in the pan for exactly 10 minutes on a wire rack. While cooling, prepare the glaze: In a small saucepan, combine 1/2 cup butter, 1 cup sugar, and water. Bring the mixture to a rolling boil over medium heat, stirring constantly until the sugar dissolves completely (about 5 minutes).
  6. Remove the pan from the heat. Stir in the vanilla extract and 1/2 cup of dark rum. Do not re-boil the glaze.
  7. While the cake is still in the pan, use a skewer to poke dozens of holes all over the top surface. Slowly pour about two-thirds of the warm glaze evenly over the cake, allowing it to soak in completely. Let the cake rest for 30 minutes.
  8. Invert the cake onto a serving plate. Pour the remaining glaze slowly over the top and down the sides. Allow the cake to fully absorb the remaining glaze before slicing and garnishing with toasted coconut flakes or glacé cherries.