Pineapple Rum Sheet Cake
Ingredients
Cake:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 1 ½ cups crushed pineapple
- 4 tablespoons (one half stick) unsalted butter, very soft
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup raisins soaked in 2 tablespoons dark rum
Butter Rum Frosting:
- 3 cups confectioners’ sugar sifted if lumpy
- 5 tablespoons plus1 teaspoon unsalted butter melted
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon dark rum
- 1 tablespoon milk plus more, if needed
Instructions
Make the Cake:
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking pan. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, allspice, cloves and cinnamon until well blended.
- In the bowl of an electric mixer on medium speed, using the paddle attachment, mix both sugars, pineapple, butter, eggs and vanilla.
- Add dry ingredients into wet ingredients blending well on medium speed.
- Stop the mixer and, using a rubber spatula scrape down the sides of the bowl.
- On low speed, add raisins and rum into the batter and blend well.
- Pour batter into the pan, spreading evenly, and bake for 35-38 minutes or until a small knife inserted into the center comes out clean.
- Cool completely in the pan.
Make the Butter Rum Frosting:
- In the bowl of an electric mixer using the paddle attachment, beat all ingredients until smooth and the consistency of a smooth, spreadable frosting.
- If the frosting is too dry, add small amounts of milk until the frosting is spreadable.
- Spread over cake using an offset spatula.
- Sprinkle with cinnamon, if desired.
Notes
Makes one 9 x 13 inch cake