Pineapple Butter Rum Cake (gluten-free)
Pineapple Butter Rum Cake is a super easy grain-free cake recipe with tropical pineapple, spiced rum, coconut sugar, and butter.
We had a date night a couple of weeks ago at Steel Magnolia’s, and dessert was the most decadent tropical pineapple cake with rum glaze and ice cream. I thought about it EVERY DAY until like 5 days later, when I went to cooking club, and one of the girls had made a very similar and equally delicious creation. I’m 100% a brownie or chocolate girl through and through, but this dessert was everything I didn’t know I needed in my life.
Everything about it screams “spring” and the bright pineapple flavor pairs perfectly with the buttery brown sugar and spiced rum sauce. We all like butter in our house, but P wins the prize for #1 fan. The Butter Bandit is notorious for finding the pack of Kerrygold in the fridge and leaving finger scoops and teeth marks in it.
Anyway, back to the cake! So I was thinking about making a similar creation to the versions I’ve had recently, and remembered the pack of Simple Mills vanilla cake mix in the pantry. I decided to go all Cake Doctor on it and add pineapple rings, rum, coconut sugar, and butter sauce; t’s basically the treat we all need this spring.
Pineapple Butter Rum Cake
Here are the ingredients you need for this insanely easy pineapple rum cake:
- butter
- coconut sugar (or granulated sugar will work fine)
- dark rum
- Simple Mills vanilla cake mix
- eggs
- oil
- vanilla
- pineapple slices
- pineapple juice (I used the juice from the can!)
Bonus: Since the main component is pre-made, thanks to the Simple Mills cake mix, you don’t have to measure out baking soda or baking powder, or even get our your stand mixer. This cake comes together super quickly and is grain-free with no refined sugar. Basically that makes it a fruit salad.
You also don’t need a fancy bundt pan like for a pound cake; this easy cake bakes in a 9×12 baking dish – similar to a pineapple upside down cake.
Since the main component is pre-made, this cake comes together super quickly and is grain-free with no refined sugar. Basically that makes it a fruit salad.
Here’s the recipe if you’d like to give it a try!
PrintGrain-free pineapple butter rum cake
A super easy grain-free cake recipe with tropical pineapple, spiced rum, coconut sugar, and butter.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Ingredients
- 3 tablespoons butter
- 1 cup coconut sugar
- 1/2 cup dark rum
- 1 box Simple Mills vanilla cake mix
- 3 eggs
- 1/3 cup oil
- 1 tablespoon vanilla
- 1 20-oz can of sliced pineapple in pineapple juice
- 1/3 cup pineapple juice (I used the juice from the can!)
Instructions
- Grease a glass 9×12 pan and preheat the oven to 350
- In a large saucepan on medium heat, warm the butter until melted, and stir in the coconut sugar and rum. Bring up to a boil and cook on high heat for about 30 seconds. Add the sliced pineapples (keep the juice!), stir well, and remove from heat.
- Prepare the cake batter by combining the mix with the pineapple juice, oil, mix, eggs, and vanilla. Stir well to combine.
- Add the slices of pineapple to the bottom of the baking dish (keep the rest of the butter sauce) and pour the batter on top.
- Bake for 28-30 minutes (until a toothpick inserted comes out clean) and set aside to cool slightly. Drizzle a little butter sauce on each slice before serving.
What’s your favorite spring or summer dessert? Are you usually an ice cream or cake person (or both)?
xo,
Gina
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The butter bandit thing is so funny. Our 5-year-old is always asking for spoonfuls of honey and butter. And I remember my youngest brother and sister would sneak under the dining room table with the butter dish and devour it.
I thought you were dairy-free?
i am for the most part. i still have butter and the occasional cheese board 😉
Mmm this looks amazing! I don’t have simple mills here in Canada so I would try it with a different boxed vanilla cake. Thanks for sharing Gina! P. S. Your Butter Bandit comment made me laugh, my 2 year old is constantly in the fridge eating whatever he can get his hands on.
My boyfriend would love this. He’s LOVES pineapple!
This looks awesome, what a great spring dessert.
I’ve never made a pineapple upside down cake… but if you put rum in it.. I should totally try it out.
P sounds like me what I was little. I remember I use to always try and sneak lots of sour cream and butter, but from the way my Mom describes my eating habits at that time, I just wasn’t getting enough calories. So that’s probably why I loved those high fat foods. lol Good news is that it is just a phase (thank goodness, that would be gross if I kept eating plain butter as an adult)
We don‘t have Simple Mills here in Germany and I haven‘t Seen a lot of grain free cakemixes here (autocorrect just made that „brain free“ LOL). Woul you mind listing the ingridients so I can improvise? That cake sounds heavenly, I need it in my life.