Malibu Pineapple Cake

Malibu Pineapple Cake

Introduction

The Malibu Pineapple Cake is a tropical-inspired dessert that brings the flavors of the beach to your kitchen. Combining the sweetness of ripe pineapple with the smooth, coconut-infused rum known as Malibu, this cake is a celebration of warmth, sunshine, and island vibes. Whether you’re hosting a summer party or simply craving something sweet and exotic, this cake is sure to impress.

The History

While there’s no definitive origin story for the Malibu Pineapple Cake, it’s believed to have evolved from classic Caribbean and Southern American desserts that prominently feature pineapple — a symbol of hospitality and luxury in early American history. The addition of Malibu rum adds a modern twist, blending traditional baking techniques with contemporary cocktail culture. This cake has become a staple at tropical-themed events and beachside gatherings across the United States and beyond.

Ingredients Breakdown

• All-Purpose Flour: Provides the structure of the cake.
• Baking Powder: Acts as a leavening agent to help the cake rise.
• Salt: Balances the sweetness and enhances flavor.
• Butter: Adds richness and a tender crumb.
• Granulated Sugar: Sweetens the cake and helps create a light texture when creamed with butter.
• Eggs: Bind the ingredients together and add moisture.
• Milk: Keeps the cake moist and helps activate the leavening agents.
• Vanilla Extract: Enhances the overall flavor profile.
• Pineapple Chunks (Fresh or Canned): Infuses the cake with tropical sweetness and juiciness.
• Malibu Rum: Adds a distinct island flair and depth to the cake and glaze.
• Powdered Sugar: Used for the glaze to give a glossy finish and extra sweetness.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually mix in the dry ingredients, alternating with milk, beginning and ending with dry ingredients.
7. Fold in pineapple chunks.
8. Pour batter into prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
10. While still warm, poke holes in the top of the cake with a toothpick or skewer and drizzle the Malibu rum over the surface so it soaks in.
11. Allow the cake to cool completely before applying the glaze.
12. To make the glaze, whisk together powdered sugar and a splash of Malibu rum, adding more rum or water as needed to reach desired consistency.
13. Drizzle the glaze over the cooled cake and garnish with maraschino cherries or toasted coconut if desired.

Tips

• Use room temperature ingredients for a smoother batter and even baking.
• If using fresh pineapple, ensure it’s finely chopped and not overly juicy to avoid making the batter too wet.
• Don’t skip poking holes in the cake before adding the rum — it ensures maximum flavor absorption.
• For best results, let the cake sit overnight before serving to allow flavors to meld together.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Variations and Customizations

• Coconut Malibu Pineapple Cake: Add shredded coconut to the batter or sprinkle on top with the glaze.
• Spiced Island Version: Add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced kick.
• Pineapple-Coconut Glaze: Blend crushed pineapple and coconut milk into the glaze for added creaminess and flavor.
• Layer Cake: Bake in two 8-inch round pans and layer with a Malibu-spiked whipped cream frosting.
• Mini Versions: Make individual cakes using a muffin tin for easy portion control and serving.

Health Considerations and Nutritional Value

While undeniably delicious, the Malibu Pineapple Cake is a dessert best enjoyed in moderation. A typical slice contains approximately 350–450 calories, depending on size and ingredient choices. It’s relatively high in sugar and saturated fat due to the butter, sugar, and glaze. However, you can make healthier substitutions such as using whole wheat flour, coconut oil instead of butter, or a natural sweetener like honey or maple syrup in place of granulated sugar. Additionally, using low-fat milk and reducing the amount of rum and glaze can cut down on calories without sacrificing flavor entirely.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract
• ¾ cup pineapple chunks (fresh or canned, drained)
• 2–3 tbsp Malibu rum (divided for soaking and glaze)
• 1 cup powdered sugar (for glaze)

Directions

1. Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing and dusting with flour.
2. In a medium bowl, combine flour, baking powder, and salt; set aside.
3. Cream butter and sugar in a stand mixer until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract.
6. Gradually add the dry ingredients alternately with milk, starting and ending with dry ingredients.
7. Fold in pineapple chunks gently with a spatula.
8. Pour the batter into the prepared pan and bake for 45–55 minutes or until a toothpick comes out clean.
9. Once done, remove from oven and let cool for 10 minutes before turning onto a wire rack.
10. While still warm, poke small holes into the top of the cake and drizzle with 2 tbsp of Malibu rum.
11. Let cake cool completely before preparing the glaze.
12. Whisk powdered sugar with 1–2 tbsp Malibu rum to make the glaze, adjusting consistency with additional rum or water.
13. Drizzle the glaze over the cake and serve once set.

FAQ

Can I make this cake ahead of time?

Yes! In fact, the cake tastes better the next day as the flavors have more time to develop. Store it covered at room temperature or refrigerate if you prefer it chilled.

Is it possible to freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and re-glaze if desired.

Can I omit the alcohol?

Yes, though the distinctive Malibu flavor will be missing. Substitute the rum with pineapple juice or a mixture of water and vanilla extract for added flavor.