Sorry about the cake post right after the weight loss post but in reality cake is still part of a balanced diet. Everything in moderation. I mentioned I had lost this recipe. When I did a google search I found several sites with this recipe but, thankfully, they were all the same recipe so I believe it's the same. This recipe got me thinking, jar cakes might make great rum cakes, just bake them in the jar and let cool. Pour over alcohol of choice and let sit. I'll have to pull out a rum cake recipe to get instructions but I think it can be done and how cute to give out little rum cakes at the holidays.
I don't think I ever pureed the pineapple in this recipe because I'm a little lazy and I love the chunks of pineapple. I, also, use unsweetened coconut because I prefer it.
Pina Colada Jar Cake
1 can (20 ounces) crushed pineapple in natural juices
11 tablespoons butter, room temperature
3 1/2 cups light brown sugar, packed
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup coconut, sweetened flaked
Preheat oven to 325°. Wash 8 wide mouth 1-pint canning jars with lids in hot, soapy water. Let dry on clean paper towels or dish towels. Generously grease inside of each jar. Drain crushed pineapple a colander, squeezing to get as much of the juice out as possible; reserve juice. Put the well-drained pineapple in a food processor; pulse until smooth. Measure out 1 1/2 cups of the puree. If necessary, to make 1 1/2 cups, add a small amount of the reserved juice. Set puree aside. Discard remaining juice or freeze to use as liquid for a cake or other dish. With an electric mixer, cream butter and brown sugar until light. Beat in eggs, beating well after each addition. Beat in pineapple puree and rum; set aside.
Into another bowl, sift together flour, baking powder, and baking soda. Gradually add the dry ingredients, about 1/3 at a time, to the pineapple batter mixture, beating well after each addition to make a thick batter. Stir in coconut. Measure 1 level cupful of batter to spoon into a jar. Repeat with remaining batter and jars. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes. Cake should spring back when lightly touched with finger. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. 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 cool.