Pina Colada Jar Cakes Recipe

Name: Pina Colada Jar Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can unsweetened crushed canned pineapple; 4 ounces unsalted butter, plus; 3 tablespoons unsalted butter, softened; 3 1/2 cups packed light brown sugar; 4 eggs; 1/2 cup dark rum; 3 1/3 cups flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup sweetened flaked coconut

Servings: persons

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
Puree drained pineapple in a food processor.
6
Measure out 1-1/2 cups puree, adding a little juice if necessary to make 1-1/2 cups.
7
Set puree 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 puree 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.

1531

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (20 ounce) can unsweetened crushed canned pineapple, 4 ounces unsalted butter, plus, 3 tablespoons unsalted butter, softened, 3 1/2 cups packed light brown sugar, and more.

Yes, Pina Colada Jar Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pina Colada Jar Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions