Delicious Pineapple Rum Cake with Dried Pineapple Flowers
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Delicious Pineapple Rum Cake with Dried Pineapple Flowers

9 Mins read
Pineapple Rum Cake with Dried Pineapple Flowers

Hey friend! Today, we’re taking a little trip to the tropics (from our kitchens of course LOL) with a recipe that’s sure to be your new favorite summer party cake – say hello to my Pineapple Rum Cake with Dried Pineapple Flowers!

Picture this: layers of soft, moist cake infused with the sunny sweetness of pineapple and a hint of rum, topped with delicate, edible pineapple flowers that are as beautiful as they are delicious. I wrapped this cake in an easy and foolproof pineapple rum buttercream that is BURSTING with tropical flavor thanks to LorAnn Oils’ fab Pineapple and rum-flavored emulsions.

This post is proudly sponsored by LorAnn Oils, but all thoughts and opinions expressed here ( as always) are entirely my own. Thank you for supporting the brands that make Almonds and Apricots possible.

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Equipment Needed

  • Digital Kitchen Scale: for accurate foolproof measurements 
  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Stand mixer with whisk and paddle attachments
  • Spatula
  • Sharp Knife OR Mandoline slicer (recommended for making pineapple flowers)
  • Baking sheet
  • Cupcake pan or liners (for shaping dried pineapple flowers)

Shopping List

  • All-purpose flour: Make sure to  WEIGH the flour with a kitchen scale when measuring to avoid packing it down, which can result in a dense cake texture.
  • Baking powder & Baking soda: Check the expiration date to ensure freshness, as expired baking powder and baking soda will result in a collapsed cake. 
  • Salt: An extra pinch of salt will help balance the sweetness of the cake and enhance other flavors.
  • Granulated sugar & Light Brown sugar:  Pack the brown sugar firmly when measuring to ensure accurate amounts and a moist cake texture.
  • Avocado oil: Substitute with vegetable oil or canola
  • LorAnn Oils Pineapple Emulsion: a great addition for extra pineapple flavor PUNCH!
  • LorAnn Oils Rum Emulsion Add sparingly at first, as rum flavor can quickly become overpowering. Taste the batter before adding more rum emulsion.
  • Eggs: Ensure eggs are at room temperature for better incorporation into the batter, resulting in a smoother texture.
  • 20 oz Crushed pineapple in a can: You will need one 20-oz can of crushed pineapple for both the cake and filling. You will use about 1 cup for the cake and about 1.5 cups for the filling. Drain excess liquid from the crushed pineapple to prevent the cake from becoming too wet. The rest of the can will be used in the pineapple curd.
  • Sour cream: Use full-fat sour cream for the richest texture.
  • ONE Fresh pineapple (for dried pineapple flowers): Select a ripe but firm pineapple for easier slicing and drying, and remove any rigid outer skin before slicing.
  • Pasteurized egg whites IN A CARTON: Weigh the egg whites and let them come to room temperature before using them for better volume when whipping.
  • Powdered sugar
  • Salted butter: Always use salted butter when baking – it won’t be too salty I promise!
  • Heavy cream (optional): Add heavy cream gradually to the frosting until reaching the desired consistency.

Tips for Making Pineapple Flowers:

  • Use a VERY sharp knife or mandolin for evenly thin slices if possible.
  • Pat them dry with a paper towel
  • Patience is key during the drying process – it may take a few hours.
  • Handle the flowers delicately to prevent breakage.

HOW TO make the Pineapple flowers:

Prepare Pineapple:  Use a fresh pineapple and thinly cut away the outer peel with a sharp knife using long strokes from the top of the pineapple ot the bottom. Using a mandoline slicer (recommended) or knife, laye the pineapple down and slice the pineapple into VERY thin slices, about 1 ½-mm thick, less than 1/8th of an inch.

  • Preheat Oven: Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  • Arrange Pineapple Slices: Place the pineapple slices on the prepared baking sheet, spacing them apart to allow for even baking. Gently pat them dry with a paper towel. 
  • Bake: Bake the pineapple slices for about 2 ½ to 3 hours, or until they are dried and golden brown. The fruit will still be slightly soft and malleable. Keep an eye on them towards the end of the baking time to prevent burning.
  • Assemble: Gently shape the dried pineapple slices into flower shapes. You can do this by carefully bending the slices and arranging them to form petals using cupcake liners or an upside-down cupcake tin. Get creative with the shapes and sizes to create beautiful flower decorations for your pineapple cake.
  • Decorate: Use the dried pineapple flowers to decorate your pineapple cake. Arrange them on top of the frosted cake in a cute pattern.

Fun Drink Pairings

Try my DIVINE Pineapple Whip Smoothie

Recipe Card

GET THE RECIPE:

Three-layer 8” cake

AUTHOR: KALA  BOULARD

Pineapple Rum Cake

( 5 STARS ) | 1 REVIEW

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Description

Escape to the tropics with our Pineapple Rum Cake! Soft, moist layers infused with pineapple and rum, topped with edible pineapple flowers, and wrapped in a luscious pineapple rum buttercream. Perfect for summer parties!

Ingredients

For The Cake:

  • 360g all-purpose flour
  • 10g (2 teaspoons) baking powder
  • 5g (1 teaspoon) baking soda
  • Pinch of salt to taste
  • 200g granulated sugar
  • 200g packed light brown sugar
  • 240ml avocado oil
  • 2 teaspoons LorAnn Oils Pineapple Emulsion
  • 2 teaspoons LorAnn Oils Rum Emulsion
  • 4 large eggs
  • 240ml sour cream
  • 200g crushed pineapple, partially drained (1 cup pineapple removed from a 20 oz can)

For the Pineapple Curd:

  • 360g (1 1/2 cups) crushed pineapple (use remaining pineapple from the cake)
  • 150g (3/4 cup) granulated sugar
  • 3 large egg yolks
  • 56g (1/4 cup) salted butter, cubed
  • 8g (1 tablespoon) cornstarch
  • Pinch of salt
  • 15g (1 tablespoon) lemon juice (optional, for a bit of tang)

For the Buttercream:

  • 180g pasteurized egg whites (from a carton)
  • 630g powdered sugar
  • 2 teaspoons LorAnn Oils Pineapple Emulsion
  • 2 teaspoons LorAnn Oils Rum Emulsion
  • Pinch of salt
  • 454g (2 cups) salted butter, room temperature

For the Dried Pineapple Flowers:

  • 1 fresh (smaller) pineapple

Instructions

For the Cake:

  1. Preheat your oven to 350°F (180°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a medium-sized bowl, whisk together 360g (3 cups) all-purpose flour, 10g (2 teaspoons) baking powder, 5g (1 teaspoon) baking soda, and a pinch of salt until well combined.
  3. In a large bowl, whisk together 200g (1 cup) granulated sugar, 200g (1 cup) packed brown sugar, 240ml (1 cup) avocado oil, and 2 teaspoons of each pineapple emulsion and rum emulsion until smooth and combined.
  4. Add 4 large eggs to the sugar-oil mixture one at a time, whisking well after each addition.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the 240ml (1 cup) sour cream, beginning and ending with the dry ingredients. Mixing on low speed or by hand until just combined prevents overmixing, which can lead to a dense cake. Some lumps are OK.
  6. Gently fold in 200g (1 cup) of partially drained crushed pineapple until evenly distributed throughout the batter.
  7. Divide the batter evenly between the three prepared pans. Tap the pans gently on the counter to release any air bubbles.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes towards the end of the baking time to prevent overbaking.
  9. Allow the cakes to cool in the pans for 10 minutes before wrapping them in plastic wrap to cool completely. You can also refrigerate the layers until you are ready to frost.

For the Pineapple Curd Filling:

  1. In a saucepan, combine 360g (1 1/2 cups) crushed pineapple (the remainder of the 20oz can of pineapple) and 150g (3/4 cup) granulated sugar over medium heat. Cook, stirring frequently, until the mixture starts to simmer.
  2. In a small bowl, whisk together 3 large egg yolks, 8g (1 tablespoon) cornstarch, and a pinch of salt until smooth.
  3. Once the pineapple mixture is simmering, add spoonfuls at a time to the egg yolk mixture while whisking constantly to temper the eggs. Do this three or four times.
  4. Pour the tempered egg mixture back into the saucepan with the remaining pineapple mixture, whisking constantly.
  5. Cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove from heat and stir in 56g (1/4 cup) salted butter until fully melted and incorporated.
  7. If using, stir in 15g (1 tablespoon) lemon juice for a hint of brightness.
  8. Allow the pineapple curd to cool slightly before transferring to a jar or bowl to cool completely. Wrap the top in plastic and press it onto the curd to prevent a skin from forming.
  9. Once cooled, use it to fill your cake layers, spreading it evenly between each layer.

For the Buttercream:

  1. Add the pasteurized liquid egg whites (from a carton) and powdered sugar to the bowl of a stand mixer fitted with a whisk attachment. This mixture will form the base of your buttercream.
  2. Start the mixer on low speed to combine the egg whites and powdered sugar. Mix on low for about 3 minutes, then scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly mixed.
  3. Increase the mixer speed to medium-high and whip the egg white mixture until it becomes thick and opaque, about 3 minutes.
  4. Add the rum emulsion, pineapple emulsion, and salt to the whipped egg white mixture. Mix until well combined.
  5. With the mixer on low speed, begin adding the room temperature unsalted butter, one tablespoon at a time. Allow each addition of butter to mix for a few seconds before adding the next.
  6. Once all the butter has been added, switch to the paddle attachment and increase the mixer speed to medium-high. Continue to whip the buttercream for approximately 15 minutes. During this time, the buttercream may appear to curdle or separate – continue whipping until it becomes smooth and silky.
  7. Periodically stop the mixer to scrape down the sides and bottom of the bowl with a spatula.
  8. If desired, remove ¼ of the buttercream and gently warm it in the microwave for 20 seconds to melt it. Then, add it back to the bowl of your stand mixer and whip for an additional 5 minutes on low to remove any air bubbles and create a smoother texture for decorating.

For the Dried Pineapple Flowers:

  1. Using a fresh pineapple, start by standing it up and thinly cutting away the outer peel from top to bottom with a sharp knife. Using a sharp knife or mandoline slicer (recommended), lay the pineapple on its side and slice it into very thin slices, about 1.5mm thick, less than 1/8th of an inch. You should get 20-30 slices depending on the size of the pineapple.
  2. Preheat the oven to 225°F (110°C). Line two or three baking sheets with parchment paper or a silicone baking mat to prevent sticking.
  3. Place the pineapple slices on the prepared baking sheets, spacing them apart to allow for even baking. Gently pat them dry with a paper towel, repeating this step a couple of times.
  4. Bake the pineapple slices for about 2.5 to 3 hours or until they are dried and golden brown. The fruit slices will still be slightly soft and malleable. Keep an eye on them towards the end of the baking time to prevent burning.
  5. Gently shape the dried pineapple slices into flower shapes by carefully bending them and arranging them to form petals using cupcake liners or a cupcake tin. Get creative with the shapes and sizes to create beautiful flower decorations for your pineapple cake.
  6. Use the dried pineapple flowers to decorate your pineapple cake. Arrange them on top of the frosted cake in a cute pattern.

Did You Make This Recipe?

Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

 

 

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