Swashbuckling Bundt Pirate Recipe
Awash in Hot Buttered Rum & Grilled Pineapple Ambrosia YoHoHo
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Ingredients
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Bundt Cake
Hot Buttered Rum Sauce
Grilled Pineapple Ambrosia
Method
Bundt Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt.
- 3
- 4
Add Eggs and Vanilla
Beat in eggs, one at a time, and then mix in vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
- 6
Pour into Pan
Pour the batter into the prepared bundt pan and smooth the top.
- 7
Bake
Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- 8
Cool
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Hot Buttered Rum Sauce Preparation
- 9
- 10
Add Sugar and Spices
Stir in brown sugar, cinnamon, and nutmeg until dissolved.
- 11
Add Rum and Cream
Remove from heat and stir in dark rum and heavy cream. Return to low heat and simmer for 5 minutes.
Grilled Pineapple Ambrosia Preparation
- 12
Prepare Pineapple
Cut the pineapple into rings and grill for 2-3 minutes on each side until caramelized.
- 13
Mix Ambrosia Ingredients
In a bowl, combine grilled pineapple, coconut flakes, mini marshmallows, maraschino cherries, and sweetened condensed milk.
Final Assembly
- 14
Serve
Slice the bundt cake and drizzle with hot buttered rum sauce. Serve alongside grilled pineapple ambrosia.
