Celebrate the holidays with this festive, fruity dessert. A little slice goes a long way.
Cowboy Tastes with Kent Rollins
2 cups sugar
2 sticks butter
3 cups flour
½ teaspoon baking soda
1 cup milk
½ teaspoon vanilla extract
2 teaspoons rum extract
1 8-ounce can pineapple rings
1½ cups coconut rum
IN A LARGE MIXING BOWL, cream together sugar and butter. Beat in eggs, one at a time. Slowly beat in flour and soda, and then milk and extracts until all ingredients are well blended. Pour batter into a greased and lightly floured 11-by-13-inch cake pan, or two 8- or 9-inch cake pans. Bake for about 40 minutes or until a toothpick inserted into the cake pulls out clean.
While the cake is baking, place pineapple rings on a plate or pan with edges. Pour coconut rum over them until they are about halfway covered. Depending on the size of the plate or pan, you may need to use more or less coconut rum. Let the pineapple soak for at least 20 minutes, flipping the rings halfway through.
Allow the cake to cool completely, and then remove it from the pan. Top the cake with as many of the spiked pineapple rings as you wish.
*Kent’s Tip: For a smoky flavor, you can grill the pineapples before placing them on the cake.
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