- **2 tablespoons dark rum** (for a boozy, flavorful kick)
- **1 teaspoon vanilla extract** (to enhance the caramel flavor)
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Steps
# How to Make Grilled Pineapple Pound Cake with Rum Caramel Sauce
Indulge in the tropical flavors of **grilled pineapple pound cake** paired with a decadent **rum caramel sauce**. This dessert combines the richness of pound cake with the smoky sweetness of grilled pineapple, topped with a boozy caramel drizzle. Follow these detailed steps to create this show-stopping treat.
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## **Ingredients**
### For the Grilled Pineapple Pound Cake:
- 1 fresh pineapple, peeled and sliced into rings
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
### For the Rum Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup dark rum
- 1/4 tsp salt
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## **Step-by-Step Instructions**
### **1. Grill the Pineapple**
1. Preheat your grill to medium-high heat.
2. Lightly oil the pineapple rings to prevent sticking.
3. Grill the pineapple for 2-3 minutes per side until caramelized grill marks appear.
4. Remove from the grill, let cool, and chop into small pieces for the cake batter.
### **2. Prepare the Pound Cake Batter**
1. Preheat your oven to 325°F (165°C) and grease a bundt pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
6. Fold in the chopped grilled pineapple and vanilla extract.
### **3. Bake the Cake**
1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
### **4. Make the Rum Caramel Sauce**
1. In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color (about 8-10 minutes).
2. Carefully whisk in the heavy cream (it will bubble up).
3. Add the butter, rum, and salt, stirring until smooth.
4. Remove from heat and let the sauce cool slightly before serving.
### **5. Assemble and Serve**
1. Slice the pound cake and place a piece on each plate.
2. Drizzle the warm rum caramel sauce generously over the cake.
3. Optionally, garnish with a grilled pineapple ring or a sprinkle of powdered sugar.
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## **Tips for Success**
- Use fresh pineapple for the best flavor and texture.
- Adjust the rum quantity in the caramel sauce to suit your taste.
- Store leftover cake in an airtight container and reheat gently before serving.
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This **grilled pineapple pound cake with rum caramel sauce** is perfect for summer gatherings, holiday desserts, or any occasion where you want to impress with a unique and flavorful treat. Enjoy the perfect balance of sweet, smoky, and boozy flavors in every bite!