Pineapple Sheet Cake with Butter Rum Frosting

Pineapple Rum Sheet 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


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.


Makes one 9 x 13 inch cake