Recipe for moist Pineapple Rum cake with frosting

Posted By on Mar 2, 2011 | 2 comments

This cake was created in the spirit of summer...and before it is over why not try a delicious Pineapple Rum cake?   This recipe makes for a luscious, moist, sweet rum flavoured cake with pineapple and decadent pineapple rum frosting.  The golden syrup in this recipe adds a richer flavour to the icing and cake.  You will only need one can of tinned crushed pineapple in syrup to complete this recipe as there is a lot of syrup in one tin.  Enjoy a slice or two after a family summer barbecue- we did!   

On top of the frosting you could use some glace pineapple or sugar flowers like frangipanni for a special occassion.  I wish I had come up with the frangipanni sugar flowers before I photographed the cake- it would have looked beautiful.



Recipe for Pineapple Rum Cake with Pineapple Frosting

Recipe for Pineapple Rum Cake with Pineapple Frosting




Recipe for moist Pineapple Rum cake serves 9” cake tin

180g salted butter
150g sugar
¼ golden syrup
3 eggs
1 ½ teaspoons vanilla
2 tablespoons custard powder
2 ½ cups self raising flour
¼ cup sweet rum
1/3 cup pineapple syrup
¼ cup milk
450g can crushed pineapple in syrup

Preheat oven to 180C.  Line and grease round cake tin and dust with flour, shaking off the excess flour.  Strain syrup from crushed pineapple.  Cream butter until soft and fluffy, add sugar a 1/3 at a time until all incorporated and fluffy, then beat in the golden syrup.  Mix in vanilla.  Lightly whisk eggs and add to mixture a third at a time while still beating.  Sift in flour and custard powder.  Beat until combined, adding rum, pineapple syrup and milk a third at a time while the beater is still running until all the mixture is well mixed.  Beat mixture on high for 1 minute, it should become lighter in colour.  Stir in crushed pineapple.  Pour batter into tin.  Put tin into preheated oven on the middle tray, and bake for 65 - 70 minutes.  Test cake with a skewer to check if ready.  Remove from oven and leave the cake in the tin for 10 minutes.  Turn cake out onto a cake rack and allow to cool.

Pineapple rum Frosting
50g butter
350g icing sugar
2 tablespoons sweet rum
1/3 cup pineapple syrup
2 tablespoons golden syrup

Cream butter with beaters until pale in colour and fluffy, then add sifted icing sugar.  Beat until combined well, it should look really crumbly.  Then add golden syrup, mix well.  Add rum and pineapple syrup, beat until smooth.  Then beat on high for 2 minutes.  Spread this on top of the cake and around the sides.  I added some dried pineapple pieces to decorate the top.

What is your favourite pineapple recipe?  Let me know in the comments :)

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  1. I just love your recipes you post. They are different yet simple.

    Although I don’t cook as many cakes as I used to as my children have grown up, every now and then my husband and I enjoy a treat, and your recipes are up there with the best

    Post a Reply
    • Thanks Brenda! THis recipe was my own invention based on favourite flavours, and I was in the baking mood :) THanks for your kind words. Happy Baking xx Ingrid

      Post a Reply


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