Tropical Pina Colada Jar Cakes
Indulge in the vibrant flavors of the tropics with these delightful Tropical Pina Colada Jar Cakes! Perfect for parties or a sweet treat at home, these moist cakes are infused with crushed pineapple, sweetened coconut, and a hint of dark rum. Baked in adorable wide-mouth canning jars, they make for a stunning dessert that's easy to share and even easier to enjoy. The charming presentation and the tropical taste will transport your taste buds straight to a beach paradise!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
unsweetened crushed canned pineapple
1 (20 ounce) can (drained and puréed)
unsalted butter
4 ounces, plus 3 tablespoons (softened and for greasing jars)
light brown sugar
3 1/2 cups (packed)
eggs
4 (large)
dark rum
1/2 cup (optional for flavor)
flour
3 1/3 cups (all-purpose)
baking powder
1 1/2 teaspoons
baking soda
1 teaspoon
sweetened flaked coconut
1 cup
Instructions
1
Preheat your oven to 325°F (163°C).
2
To prepare the jars, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water. Rinse well and let them drain, dry, and cool to room temperature.
3
Generously grease the insides of each jar with softened butter.
4
Drain the crushed pineapple in a colander for about 10 minutes, reserving the juice. Purée the drained pineapple in a food processor until smooth.
5
Measure out 1 1/2 cups of purée, adding a little reserved juice if necessary to reach that amount. Set aside the purée and discard any remaining juice.
6
In a large mixing bowl, use an electric mixer to beat together 4 ounces of unsalted butter and 1 3/4 cups of brown sugar until the mixture is light and fluffy.
7
Add the eggs, one at a time, mixing well after each addition, followed by the pineapple purée and dark rum. Blend until fully combined.
8
In a separate bowl, sift together the flour, baking powder, and baking soda.
9
Gradually add the dry ingredients to the wet mixture in thirds, mixing thoroughly after each addition to form a thick, smooth batter. Fold in the sweetened flaked coconut.
10
Spoon a level cupful of batter into each prepared jar, taking care not to overfill them, as the cakes will rise.
11
Wipe the rims of the jars clean if needed, and place the jars upright in the center of your preheated oven.
12
Bake the cakes for about 40 minutes or until a toothpick inserted in the center comes out clean.
13
While the cakes bake, bring a medium saucepan of water to a gentle boil. Add the jar lids, cover, and remove the pot from heat. Keep the lids in the hot water until you are ready to seal the jars.
14
Once the cakes are done, carefully remove the jars from the oven. If necessary, clean the rims of the jars with a moistened paper towel.
15
Immediately place the hot lids onto the jars and screw the rings on tightly. The jars will create a seal as they cool on a wire rack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Tropical Pina Colada Jar Cakes?
The cakes feature a tropical flavor profile consisting of crushed pineapple, sweetened flaked coconut, and a hint of dark rum.
How many jars does this recipe yield?
This recipe is designed to fill 8 (1-pint) wide-mouth canning jars.
What is the recommended oven temperature for baking these jar cakes?
The oven should be preheated to 325°F (163°C).
How should I prepare the canning jars before adding the batter?
Wash the jars in hot, soapy water, rinse well, allow them to dry and cool, then generously grease the insides with softened butter.
What type of jars are best for this recipe?
Wide-mouth canning jars are recommended as they make it easier to remove the cake or eat directly from the jar.
Do I need to drain the canned pineapple?
Yes, drain the crushed pineapple in a colander for about 10 minutes, but reserve the juice in case it is needed to adjust the puree volume.
How much pineapple puree is required for the batter?
You will need exactly 1 1/2 cups of pineapple puree.
Is the dark rum mandatory for this recipe?
No, the dark rum is optional and used specifically for added flavor.
What type of sugar is used in the Tropical Pina Colada Jar Cakes?
The recipe calls for 3 1/2 cups of packed light brown sugar.
How should I mix the butter and brown sugar?
Use an electric mixer to beat 4 ounces of unsalted butter and the brown sugar together until the mixture is light and fluffy.
How are the eggs incorporated into the batter?
Add the 4 large eggs one at a time, mixing well after each addition.
Which dry ingredients need to be sifted together?
Sift together the all-purpose flour, baking powder, and baking soda in a separate bowl.
How should I add the dry ingredients to the wet mixture?
Gradually add the dry ingredients to the wet mixture in thirds, mixing thoroughly after each addition.
When do I add the coconut to the recipe?
The sweetened flaked coconut should be folded into the batter after the dry and wet ingredients are fully combined.
How much batter should go into each pint jar?
Spoon one level cupful of batter into each prepared jar.
Why shouldn't I overfill the jars?
The jars should not be overfilled because the cakes will rise during the baking process.
How long do the jar cakes need to bake?
Bake the cakes for approximately 40 minutes.
How can I tell if the cakes are finished baking?
The cakes are done when a toothpick inserted into the center of the cake comes out clean.
What should I do with the jar lids while the cakes are baking?
Place the lids in a saucepan of gently boiling water, cover, remove from heat, and keep them in the hot water until you are ready to seal the jars.
Do I need to clean the jars after baking?
If necessary, wipe the rims of the jars with a moistened paper towel before sealing to ensure a proper seal.
When should I put the lids on the jars?
Place the hot lids onto the jars immediately after removing them from the oven.
How do the jars seal?
The jars create a vacuum seal naturally as the hot cakes and jars cool on a wire rack.
Can I use unsweetened coconut?
The recipe specifies sweetened flaked coconut for the intended flavor and texture, but unsweetened can be substituted if you prefer a less sweet cake.
Is all-purpose flour suitable for this recipe?
Yes, the recipe specifically calls for 3 1/3 cups of all-purpose flour.
What is the purpose of pureeing the pineapple?
Pureeing the pineapple ensures a smooth, consistent texture throughout the cake batter.
Should the butter be melted or softened?
The butter should be softened at room temperature to allow for proper creaming with the sugar.
What size can of pineapple is needed?
You will need one 20-ounce can of unsweetened crushed pineapple.
Can these be served at parties?
Yes, these are excellent for parties because they are individually portioned and have a charming, portable presentation.
What if my pineapple puree is slightly less than 1 1/2 cups?
You can add a small amount of the reserved pineapple juice to the puree to reach the required 1 1/2 cup measurement.
Do I need to grease the jar lids?
No, only the insides of the glass jars should be greased with butter; the lids remain clean and are sterilized in hot water.