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Prep Time

Prep Time

45 min

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Total Time

2 hr

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Calories per serving


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Ingredients (10)
  • 1 cup plus 5 tablespoons butter, softened, divided
  • 2-1/4 cups sugar, divided
  • 4 eggs
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 can (20 oz.) DOLE® Pineapple Tidbits, drained, reserve juice
  • 2/3 cup gold rum
  1. Preheat oven to 325°F.  Grease and flour 12-cup bundt pan.
  2. Cream butter until fluffy in mixer.  Gradually add 2 cups sugar to butter and beat on medium speed for 5 minutes until sugar is incorporated.  Continue to blend and add eggs one at a time.  
  3. Sift together flour, baking powder, baking soda and salt.  Alternately add flour mixture and buttermilk to butter until fully incorporated. 
  4. Pour 1/3 batter into prepared pan. Spread pineapple on top, then spread another 1/3 batter.  Repeat.  Bake 70 minutes or until toothpick inserted near center comes out clean.
  5. Combine remaining 5 tablespoons butter and ¼ cup sugar in a small saucepan.  Heat until butter and sugar melts, stirring often. Remove from heat and add 1/3 cup reserved pineapple juice and rum.
  6. Let cake cool 15 minutes in pan.  Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour rum mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 1 hour, then flip cake upside down onto serving platter; remove pan.