Description
This island-inspired dessert blends juicy pineapple with a splash of rum and a buttery cake topping. The result is a gooey, golden, tropical treat with warm caramel notes — like a vacation in dessert form.
Ingredients
🛒 Ingredients:
1 can (20 oz) crushed pineapple in juice, drained slightly
2 tablespoons dark or spiced rum (or 1 teaspoon rum extract for non-alcoholic version)
1 box yellow or butter pecan cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
2 tablespoons brown sugar (optional, for added depth)
Optional: whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread pineapple evenly in the dish. Drizzle rum and sprinkle brown sugar over the top.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly over the cake mix.
Bake: Bake uncovered for 40–45 minutes until the topping is golden and fruit is bubbly.
Cool & Serve: Cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.
Notes
- For a Piña Colada twist, add ¼ cup shredded coconut before baking.
- Replace pineapple juice with 1 tablespoon lime juice for a zesty contrast.
- Store leftovers covered in the fridge for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American