Pina Colada Jar Cakes Recipe

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Servings: 1

Ingredients

  • 1 can (20-ounce) unsweetened crushed pineapple
  • 1 stk (4-ounce) plus
  • 3 Tbsp. Unsalted butter, softened
  • 3 1/2 c. Firmly packed light brown sugar
  • 4 x Large eggs
  • 1/2 c. Dark rum
  • 3 1/3 c. Flour
  • 1 1/2 tsp Baking pwdr
  • 1 tsp Baking soda
  • 1 c. Sweetened flaked coconut

Directions

  1. Preheat oven to 325 . Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in warm, soapy water and let them drain, dry and cold to room temperature. Generously grease inside of jars (I"ve used PAM).
  2. Drain crushed pineapple for about 10 min reserving juice. Puree liquid removed pineapple in a food processor. Measure out 1 1/2 c. puree, adding a little juice if necessary to make 1 1/2 c.. Set puree aside. Throw away remaining juice or possibly save for another use.
  3. With an electric mixer, beat together butter and half of brown sugar till light and fluffy. Beat in Large eggs, then remaining sugar. Beat in pineapple puree and run and set aside.
  4. Sift together flour, baking pwdr, and baking soda. Gradually add in to pineapple mix in thirds, beating well after each addition to make a thick batter. Stir in coconut.
  5. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 min.
  6. About 10 min before the cakes are done, bring a medium saucepan of water to boil. Put in jar lids, cover and remove from heat. Keep lids in warm water till they are used.
  7. When cakes are done, remove jars from over. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cold.

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