Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.

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Pineapple Rum Cake




PINEAPPLE RUM CAKE
Copycat Recipe

Makes 1 Cake

Glaze and Pineapples:
1/2 cup packed light brown sugar
1 1/2 cups dark rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices

For the cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon dark rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
vanilla ice cream for serving

Position a rack in the middle of the oven and preheat to 350 degrees.

Make the glaze and pineapples: In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.

Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.

To serve:  In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

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