Pina Colada Jar Cakes
Per serving
I live to give this cake as gifts. Sometimes I give this one to myself.
Ingredients
Step-by-step instructions
- 1
Preheat oven to 325 degrees F.
- 2
Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
- 3
Generously grease insides of jars.
- 4
Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
- 5
Purée drained pineapple in a food processor.
- 6
Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
- 7
Set purée aside.
- 8
Discard remaining juice or reserve for another use.
- 9
With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
- 10
Beat in eggs, then remaining sugar.
- 11
Beat in pineapple purée and rum and set aside.
- 12
Sift together flour, baking powder and baking soda.
- 13
Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
- 14
Stir in coconut.
- 15
Spoon 1 level cupful of batter into each jar.
- 16
Carefully wipe rims clean, then place jars in center of preheated oven.
- 17
Bake 40 minutes.
- 18
About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
- 19
Put in jar lids, cover, and remove from heat.
- 20
Keep lids in hot water until they're used.
- 21
When cakes are done, remove jars from oven.
- 22
If jar rims need cleaning, use a moistened paper towel.
- 23
Carefully put lids and rings in place, then screw tops tightly shut.
- 24
Place jars on a wire rack; they will seal as they cool.
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