Grain-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
Scale
- 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.
Find it online: https://fitnessista.com/pineapple-butter-rum-cake-gluten-free/