I have catered and taught cooking for almost 50 years! Wow, I must be old! But recently I started searching for this old recipe and thought I had lost it! Fortunately I found it in a cookbook I wrote for my daughters in 1990. Over the years I have added addendums, and additions, and separate little books that I give for Christmas to neighbors and friends (I wonder if anyone ever reads them?). The Little Salad Book was one I did when I got 5 different recipes for Caesar salad dressings. I did what I always do: Research! I love to find out the origin of stuff.
This recipe somehow escaped my Blog favorites. It is what I called “The Cake that would Have Made Me Famous”. An old friend gave me the original recipe, I tweaked it, and seriously felt I had found the Mother Lode of all time Cakes. I’m not a great baker, I admit. I came up with this cake which I thought would make me famous. It is SO moist and such rich rum flavor. Oh, the nights I stressed about fame….🤪🤪🤪 Not really. Life has always been pretty great for me the way it is…..But here’s the recipe. Then I’ll tell you about my cooking class: “How to decorate a cake with no talent”….Seriously!
PINEAPPLE RUM NUT CAKE
1 20-oz can crushed pineapple 2 1/4 cups flour
3 cups sugar 3 sticks melted butter
1 cup nuts 6 beaten eggs
1 tsp. soda 1 tsp. salt
1 Tbs. Rum flavoring*
Mix all. Don’t bother to drain the pineapple. Bake in a large sheet cake pan about 35 minutes at 325. Or, if you are doing layers, adjust the timing. If you are doing layers, here is nice filling.
1 box instant vanilla pudding mix
1 1/2 cups 1/2 and 1/2 or cream
1 Tbs. Rum flavoring*
Mix and use for filling between layers. Kathy always layered some strawberries or raspberries. This time I used cherries and cooked them down in a simple syrup and added the little bottle of rum. It makes a beautiful presentation when you cut the cake!
*If you like you can buy one of those little rum sample liquors (I used Malibu coconut rum for this cake.) It goes great!
I like to make this cake for special occasions. I made it today for a special event coming up this weekend. It has an incredible rum flavor, and the Cool Whip is the perfect topping for such a rich cake.