The Dish with Anita: Pineapple rum cake - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Pineapple rum cake

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SAN DIEGO (CBS 8) - This is what I like to call "dessert in a pinch". It is very simple and delicious!

I made this cake as a dessert this past weekend for my mother- and father-in-law.

Even if you cannot bake, you can make this cake! I love recipes like this because people swear it is made from scratch and since I do mostly from scratch cakes, I too was surprised at how good it was and how little effort it took to make. Enjoy!


1 box Duncan Hines yellow cake mix

1 tbsp vanilla

2 cans Dole crushed pineapple (the larger cans, not the small)

2 cups dark brown sugar

2 tsp cinnamon

1/3 cup dark spiced rum (Myer's works best)*

Materials needed:

1- 9x12 rectangle baking pan


Preheat oven to 350 degrees. Spray baking pan with nonstick cooking spray.

Prepare cake mix according to instructions, but use milk instead of water and melted butter in place of the oil and add one tablespoon of vanilla extract. Bake according to instructions. While cake is baking place the pineapple, dark brown sugar, cinnamon and dark rum in a saucepot and cook until sugar has dissolved, stirring occasionally. Once mixture has reduced and is thick and syrupy turn heat to very low (i has to be hot once the cake is done).

When cake has finished baking remove from the oven. Using a fork, poke holes over the entire surface of the cake. Pour the hot pineapple mixture over the cake and smooth evenly to the edges of the cake. Let cool until just slightly warm.

Serve with big scoops of vanilla bean ice cream.

Cooking Tip:

* If you do not have rum, use brandy or Grand Marnier.

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