This is a great way to take a boxed cake mix and turn it into a brightly flavored practically home-made dessert that will get you lots of oohs and ahhs……from all ages! This has become a favorite Shabbat and holiday dessert in our home, as it will in yours. I make healthier choices in this cake by staying away from traditional box mixes, which are loaded with lots of bad stuff! I also never bake with margarine (trans fats) anymore because there are good alternatives that are much better for your health. Exceptionally delicious when served warm!
- 1 cored fresh pineapple, juice reserved, and cut into medium chunks
- 2/3 cup pineapple juice
- 1/2 cup packed light brown sugar or raw sugar
- 2 tablespoons Earth Balance brand butter stick, spread or unsalted butter
- 2 teaspoons vanilla extract, divided, one for the cake and one for the pineapple mixture
- 1/3 cup dark rum (not extract, the real stuff!)
- 3 eggs, preferably Omega 3 free range variety
- 2/3 cup water
- 1/2 cup vegetable oil
- zest of 1 lemon, finely grated
- 1 tablespoon lemon juice
- 1 (18.25-ounce) box organic yellow or vanilla cake mix (Dr. Oetker or Naturally Nora brands recommended.) Do not use most of the mixes that you will find in the supermarket such as Duncan Hines, etc., as they are loaded with UNHEALTHY partially hydrogenated oil and artificial dyes. Note: Do not follow the cake mix instructions; follow this recipe instead.
- powdered sugar or coarse turbinadao sugar and lemon zest for garnish
Preheat the oven to 350 degrees F.
Grease and lightly dust with flour a rectangular baking dish or a bundt pan.
For the Cake: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a medium size saucepan, combine the chopped pineapple, sugar, rum, 1 teaspoon vanilla extract and Earth Balance buttery spread or butter over medium heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to caramelize and turn a deep golden color, about 10 to 15 minutes. Cool until warm.
Spoon half the pineapple mixture into the prepared pan.
In a large mixing bowl, combine the eggs, 1 teaspoon vanilla extract, water, vegetable oil, lemon zest, lemon juice, cake mix, and 2/3 cup pineapple juice. Using an electric mixer beat the mixture on medium speed until smooth. Pour half the batter over the cooked pineapple. Then pour the rest of the pineapple mixture on top, spreading evenly, covering with the remaining cake batter.
Bake in center of oven for 30 -35 minutes until the cake begins to pull away from the sides of the pan and the top is golden.
Skip this step if you are baking the cake in a rectangular baking dish:
Allow the cake to cool completely while still in the bundt pan, about 1 hour. When the cake has cooled to room temperature, flip the cake onto a cake plate or serving platter.
Warm the cake slightly, if desired, before serving and garnish with lemon zest and powdered or turbinado sugar.
*Parve, non-dairy
- 1 cored fresh pineapple, juice reserved, and cut into medium chunks
- ⅔ cup pineapple juice
- ½ cup packed light brown sugar or raw sugar
- 2 tablespoons Earth Balance brand butter stick, spread or unsalted butter
- 2 teaspoons vanilla extract, divided, one for the cake and one for the pineapple mixture
- ⅓ cup dark rum (not extract, the real stuff!)
- 3 eggs, preferably Omega 3 free range variety
- ⅔ cup water
- ½ cup vegetable oil
- zest of 1 lemon, finely grated
- 1 tablespoon lemon juice
- 1 (18.25-ounce) box organic yellow or vanilla cake mix (Dr. Oetker or Naturally Nora brands recommended.) Do not use most of the mixes that you will find in the supermarket such as Duncan Hines, etc., as they are loaded with UNHEALTHY partially hydrogenated oil and artificial dyes. Note: Do not follow the cake mix instructions; follow this recipe instead.
- powdered sugar or coarse turbinadao sugar and lemon zest for garnish
- Preheat the oven to 350 degrees F.
- Grease and lightly dust with flour a rectangular baking dish or a bundt pan.
- For the Cake: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a medium size saucepan, combine the chopped pineapple, sugar, rum, 1 teaspoon vanilla extract and Earth Balance buttery spread or butter over medium heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to caramelize and turn a deep golden color, about 10 to 15 minutes. Cool until warm.
- Spoon half the pineapple mixture into the prepared pan.
- In a large mixing bowl, combine the eggs, 1 teaspoon vanilla extract, water, vegetable oil, lemon zest, lemon juice, cake mix, and ⅔ cup pineapple juice. Using an electric mixer beat the mixture on medium speed until smooth. Pour half the batter over the cooked pineapple. Then pour the rest of the pineapple mixture on top, spreading evenly, covering with the remaining cake batter.
- Bake in center of oven for 30 -35 minutes until the cake begins to pull away from the sides of the pan and the top is golden.
- Skip this step if you are baking the cake in a rectangular baking dish:
- Allow the cake to cool completely while still in the bundt pan, about 1 hour. When the cake has cooled to room temperature, flip the cake onto a cake plate or serving platter.
- Warm the cake slightly, if desired, before serving and garnish with lemon zest and powdered or turbinado sugar.
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