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Pina Colada Jar Cake




Source of Recipe


Internet


List of Ingredients




1 (20-ounce) can unsweetened crushed pineapple
11 tablespoons unsalted butter, softened
3 1/2 cups light brown sugar, divided
4 eggs
1/2 cup dark rum
3 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sweetened flaked coconut



Recipe



Wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water. Rinse, drain and dry. Cool to room temperature. Meanwhile, drain pineapple for 10 minutes in colander, reserving juice.

Preheat oven to 325 degrees.

Generously grease insides of jars. Purée pineapple in food processor. Measure 1 1/2 cups purée, adding enough reserved juice if necessary. Set aside. Beat together butter and half of brown sugar until light and fluffy. Beat in eggs. Beat in remaining brown sugar. Beat in pineapple purée and rum. Sift together flour, baking powder and baking soda.

Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean. Place in center of oven. Bake for 40 minutes, or until done. Bring saucepan of water to a boil 10 minutes before cakes are done. Add jar lids. Cover and remove from heat. Keep lids in hot water until used.

When cakes are done, remove jars from oven, 1 at a time. If jar rims need cleaning, use moistened paper towel to wipe off. Carefully put lids and rings in place; screw tops tightly shut. Cool on a wire rack to seal.