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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