Moist Dark Rum Bundt Cake with Brown Butter-Pineapple Glaze
Rum Bundt
A tender, rum-scented bundt cake glazed with brown butter and pineapple for bright balance.
Nutrition (per serving)
This is the kind of cake I love to bring to Sunday coffee or a small dinner party — moist, warmly spiced, and kissed with dark rum. Brown butter deepens the flavor while a bright pineapple-brown butter glaze keeps each slice lively instead of cloyingly sweet.
It’s easy to make and surprisingly balanced: a mix of pantry staples with a touch of sour cream for tenderness and a modest pour of dark rum for aroma. Slice it thin, pair with coffee or a small scoop of yogurt ice cream, and savor every sticky, buttery bite.
Ingredients
- All-purpose flour:3 cups
- Granulated sugar:1 1/2 cups
- Baking powder:2 tsp
- Baking soda:1/2 tsp
- Salt:1 tsp
- Unsalted butter:1 cup
- Eggs:4 pieces
- Sour cream:1/2 cup
- Whole milk:1/2 cup
- Vanilla extract:2 tsp
- Dark rum:1/4 cup
- Ground cinnamon:1 tsp
- Crushed pineapple, drained:1 cup
- Powdered sugar (for glaze):1 1/2 cups
- Additional dark rum (for glaze):2 tbsp
Instructions
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Preheat the oven to 350°F. Generously butter and flour a 10-cup bundt pan and set aside.
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In a medium bowl whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
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In a saucepan over medium heat melt the butter, swirling occasionally, until it turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let cool slightly.
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In a large bowl whisk the eggs, sour cream, milk, vanilla, and 1/4 cup dark rum until smooth. Stir in the cooled brown butter until combined.
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Fold the dry ingredients into the wet mixture in two additions, mixing just until combined. Gently fold in the drained crushed pineapple.
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Pour the batter into the prepared bundt pan, smooth the top, and tap the pan on the counter to release air bubbles.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes.
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Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack to finish cooling completely.
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While the cake cools, make the glaze: melt 4 tbsp of unsalted butter in a small skillet until brown and fragrant. Remove from heat and whisk in powdered sugar, 2 tbsp dark rum, and 2 tbsp pineapple juice (from the drained pineapple) until smooth. Thin with a little milk if needed.
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Drizzle the warm glaze over the cooled cake, allowing it to drip into the bundt ridges. Let set 20 minutes before slicing. Store leftovers covered at room temperature up to 2 days or refrigerate up to 5 days.
Tips & Notes
- Brown the butter slowly and watch it closely — it can go from nutty to burnt in seconds.
- Drain the pineapple well to avoid thinning the batter; reserve a little juice for the glaze to add brightness.
- Warm the glaze slightly if it stiffens before pouring so it flows into the cake’s crevices.
- Bring the eggs and sour cream to room temperature for a smoother batter and even bake.
