I love to bake no matter what season I’m in! But admittedly it can be harder to find a cake recipe that matches the season and is worth heating up the kitchen a few more degrees. This recipe for my Pineapple Rum Poundcake will knock your flip-flops off and have your swooning for more. It’s unbelievably moist and tropically flavorful. You’ll feel like your drinking a pina colada in paradise. Happy Summer Baking!! 🍍🥥

Pineapple Rum Poundcake

INGREDIENTS

1 cup sugar

1 cup unsalted butter

4 eggs

1/3 cup vegetable oil

2 teaspoons pineapple flavoring

2 Tablespoons coconut rum

1/3 cup milk

2 Tablespoons white vinegar

1 1/2 cups AP flour

1 tsp salt

1/2 tsp baking powder

1 tablespoon confectionary sugar for garnish

METHOD

1. Preheat oven to 350 degrees.

2. Prepare your pan by spraying with non-stick cooking spray and then a coating of flour. Tap out excess flour and set aside.

3. In the bowl of a stand mixer, cream together butter and sugar until pale, light and fluffy; about 3 minutes on high speed.

4. Lower speed of the mixer and add eggs, one at time, incorporating each fully before adding the next.

5. Add in oil, pineapple flavoring and rum. Mix until fully incorporated.

6. In a separate bowl or measuring cup, sour your milk by stirring in the vinegar and allowing it to sit together for a minute or two.

7. While milk is souring and in a separate bowl, wisk together your dry ingredients (ap flour, salt and baking powder).

8. With your mizer on low add half of your dry ingredients, then your sour milk, then other hald dry ingredients.Mix until just combined.

9. Pour into prepared pan and bake at 350 degrees for 40 minutes until done or until a toothpick inserted into the center comes out clean.

10. Allow cake to cool for 10 minutes after baking and then invert it onto a serving plate.

11. Sprinkle with confectionary sugar and enjoy!