• Active Time 15m
  • Total Time 1h
  • Rating ****

Makes 8 servings


  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 2/3 cup granulated sugar
  • 4 eggs
  • 4 to 6 tablespoons dark rum or orange juice, or 3 tablespoons rum extract
  • One 8-ounce can crushed pineapple, drained of juice
  • Confectioners' sugar for dusting


Preheat the oven to 350 degrees F. Lightly butter and flour a 6-cup Bundt pan.

In a bowl, combine the flour, baking powder, and salt, then set aside.

In another bowl, beat together the butter and sugar. Add the eggs, one at a time, beating until blended. Stir in the rum and pineapple.

Add half of the dry ingredients to the wet ingredients, beating until blended, then beat in the remaining dry ingredients. Pour the batter into the prepared Bundt pan.

Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the cake comes out clean. Cool the cake in the pan on a rack for 10 minutes, then remove if from the pan and cool completely.

Dust with confectioners' sugar before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3341

nutrition information per serving

249 calories; 8g total fat; 122mg cholesterol; 236mg sodium; 34g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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