Paradise Pound Cake
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 60 mins
Total time: 1 hour 40 mins
  • Cake:
  • 2 cups chopped fresh pineapple
  • ¼ cup sugar
  • ¼ cup rum
  • ¾ teaspoon ground cinnamon, divided
  • 2¾ cups all purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, softened
  • 2¼ cups sugar
  • 5 eggs, room temperature
  • 1 cup sour cream
  • ¾ teaspoon vanilla extract
  • 1 cup walnuts, toasted and chopped
  • Glaze:
  • ½ cup rum
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  1. For the cake:
  2. Combine pineapple, sugar, rum and ¼ teaspoon cinnamon in a medium saucepan. Cook over medium-high heat until soft and caramelized. Set aside to cool completely.
  3. Preheat the oven to 325˚. Set aside a 14 cup bundt pan.
  4. Whisk flour, ½ teaspoon cinnamon and baking soda together in a small mixing bowl. Set aside.
  5. Cream butter and sugar until light and fluffy, about 3 minutes, scraping bowl down as needed. Add eggs, one at a time, until combined.
  6. On low speed, mix in one-half of the dry ingredients then add the sour cream and vanilla. Add remaining dry ingredients, scraping the bowl down in between additions.
  7. Blend in cooled pineapple and chopped walnuts.
  8. Grease the bundt pan with non-stick cooking spray. Pour the batter into the pan. Bake at 325˚ for 55-60 minutes. Cool in pan for 10 minutes.
  9. For the glaze:
  10. While cake is cooling, prepare glaze. Combine rum, water, butter and sugar in small saucepan. Bring to boil and cook 3 minutes.
  11. Invert cake onto a cooling rack. Place cooling rack over sheets of waxed paper. Brush cake with glaze. Cool.
  12. Betsy's tidbits:
  13. Placing waxed paper underneath cooling rack insures an easy cleanup.
  14. The glaze is not thick. Therefore, ‘brushing’ glaze may be misleading. The brush is gently pushed onto the cake and the glaze is absorbed into the cake. Be sure to do this all over the outside of the cake.
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