Introduction: Craving a Tropical Dessert Delight?
Want a unique, indulgent dessert that’s perfect for summer gatherings, dinner parties, or a sweet escape at home? Pineapple RumChata Shortcakes are the ultimate recipe! These slow-cooker shortcakes are fluffy and buttery, infused with creamy RumChata liqueur, and topped with juicy pineapple, zesty lime, and whipped cream. Baked in cute jars, they’re as charming as they are delicious. Ready to create a tropical, crowd-pleasing treat? Let’s dive into this tasty recipe!
Overview: Why Pineapple RumChata Shortcakes Are Special
Pineapple RumChata Shortcakes are a decadent, tropical dessert that blends rich, creamy, and fruity flavors in a fun, individual-serving format. The slow-cooker method makes them stand out. Here’s why they’re so special:
- Time Requirement: About 20 minutes prep, 1-2 hours marinating pineapple, 1.5-2 hours cooking on High, for a total of about 2.75-4 hours (including marinating).
- Difficulty Level: Moderate. Mixing dough, prepping jars, and using a slow cooker require some care, but it’s manageable for most home cooks.
- Why It’s Unique: The slow cooker steams shortcakes in jars, creating a moist, tender texture without an oven. RumChata, a creamy liqueur with cinnamon and vanilla notes, adds a boozy, indulgent twist to both the shortcakes and pineapple topping. Fresh pineapple with lime zest brings a bright, tropical vibe, and whipped cream ties it all together. These jarred desserts are perfect for portion control, gifting, or impressing guests with a creative presentation.
This recipe is vibrant, versatile, and perfect for dessert lovers or fans of tropical flavors. Let’s get cooking!
Essential Ingredients
This recipe makes 6 servings and uses simple ingredients with a few specialty items for a unique dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Shortcakes:
- 1-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter
- 1 large egg, room temperature
- 3/4 cup sour cream
- 3 tablespoons RumChata liqueur
- For the Topping:
- 1-1/2 cups fresh pineapple, cut into 1/2-inch pieces
- 3 tablespoons sugar, divided
- 1 to 2 tablespoons RumChata liqueur
- 1 teaspoon grated lime zest
- 1/2 cup heavy whipping cream
- 1 medium lime, thinly sliced (optional, for garnish)
Why These Ingredients Matter
- Flour, Baking Powder, Baking Soda: Create a tender, fluffy shortcake base.
- Sugar: Sweetens the shortcakes and pineapple topping.
- Salt: Enhances overall flavor.
- Cold Butter: Adds richness and flakiness to the shortcakes.
- Egg and Sour Cream: Bind the dough and add moisture.
- RumChata: Infuses a creamy, cinnamon-vanilla flavor.
- Pineapple: Provides juicy, tropical sweetness.
- Lime Zest: Adds bright, citrusy zing.
- Heavy Cream: Whips into a light, creamy topping.
- Lime Slices: Optional garnish for a festive touch.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Sugar: Swap with coconut sugar or reduce to 3 tablespoons in shortcakes.
- Butter: Replace with cold margarine or coconut oil (solid).
- Sour Cream: Use plain Greek yogurt or buttermilk.
- RumChata: Substitute with Baileys Irish Cream, Kahlúa, or 2 tablespoons milk plus 1/2 teaspoon vanilla for non-alcoholic.
- Pineapple: Use canned pineapple (drained) or mango chunks.
- Lime Zest: Swap with lemon or orange zest.
- Heavy Cream: Use store-bought whipped topping or coconut cream for dairy-free.
- Gluten-Free: Use gluten-free flour and ensure RumChata or substitute is gluten-free.
- Spiced Shortcakes: Add 1/4 teaspoon ground cinnamon to the dough.
- Berry Twist: Replace pineapple with strawberries or mixed berries.
Step-by-Step Instructions
Making Pineapple RumChata Shortcakes involves mixing a simple dough, baking in jars, and preparing a fresh topping. Follow these steps for a perfect dessert!
Step 1: Prep Your Ingredients
- Measure 1-1/2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/3 cup cold butter (cubed), 3/4 cup sour cream, 3 tablespoons RumChata.
- Bring 1 large egg to room temperature.
- Cut 1-1/2 cups fresh pineapple into 1/2-inch pieces.
- Measure 3 tablespoons sugar (divided), 1-2 tablespoons RumChata, 1 teaspoon grated lime zest, 1/2 cup heavy whipping cream.
- Thinly slice 1 medium lime (optional).
- Grease 6 half-pint (8-ounce) canning jars.
Tip: Keep butter cold (refrigerate until use); cut pineapple uniformly for even marinating.
Step 2: Make the Shortcake Dough
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and baking soda.
- Cut in Butter: Add cold butter cubes and use a pastry cutter or fingers to cut in until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a small bowl, whisk egg, sour cream, and 3 tablespoons RumChata until smooth.
- Combine: Pour wet ingredients into the flour mixture. Stir with a fork just until moistened (dough will be sticky).
Tip: Don’t overmix the dough to keep shortcakes tender; small butter pieces are okay for flakiness.
Step 3: Prep the Jars and Slow Cooker
- Fill Jars: Spoon dough evenly into 6 greased half-pint jars (about 1/3 cup per jar). Smooth tops lightly.
- Secure Lids: Center canning lids on jars and screw on bands until fingertip tight (not overly tight).
- Set Up Slow Cooker: Place jars in a 6- or 7-quart oval slow cooker. Add about 5 cups hot water to reach halfway up the jars.
Tip: Use oven-safe jars; ensure water doesn’t enter jars during cooking.
Step 4: Slow Cook
- Cook on High: Cover and cook on High for 1.5-2 hours, until a toothpick inserted in the center of a shortcake comes out clean.
Tip: Check at 1.5 hours; avoid opening the lid early to maintain steam.
Step 5: Prepare the Pineapple Topping
- Mix Topping: In a medium bowl, combine pineapple, 2 tablespoons sugar, 1-2 tablespoons RumChata (to taste), and lime zest. Stir well.
- Marinate: Cover and refrigerate for at least 1 hour to meld flavors.
Tip: Stir pineapple occasionally; longer marinating (up to 4 hours) enhances flavor.
Step 6: Cool Shortcakes and Whip Cream
- Cool Shortcakes: Remove jars from the slow cooker and place on wire racks to cool completely (about 30 minutes). Remove lids to prevent condensation.
- Whip Cream: In a large bowl, beat heavy cream with a hand mixer until it begins to thicken. Add remaining 1 tablespoon sugar and beat until soft peaks form.
Tip: Chill the bowl and beaters for faster whipping; don’t overbeat to avoid buttery texture.
Step 7: Assemble and Serve
- Remove Shortcakes: Run a knife around the edges of the jars and gently slide shortcakes onto plates, or serve in jars for a rustic look.
- Add Toppings: Spoon pineapple mixture over each shortcake. Top with a dollop of whipped cream.
- Garnish: Add a thin lime slice to each if desired.
- Serve: Serve immediately for the best texture.
Tip: Serve with a spoon if in jars; layer toppings generously for a balanced bite.
Assembly: Building the Perfect Pineapple RumChata Shortcakes
Assembling Pineapple RumChata Shortcakes is all about creating tender, boozy shortcakes with vibrant, tropical toppings. Here’s how to put it together:
- Make Dough: Mix a buttery, RumChata-infused shortcake batter.
- Bake in Jars: Slow-cook in jars for moist, individual cakes.
- Prep Topping: Marinate pineapple with RumChata and lime zest.
- Whip Cream: Beat cream to soft peaks for a light topping.
- Assemble: Layer shortcakes with pineapple, cream, and optional lime slices.
Presentation Tips:
- Serve on small plates or in jars for a charming, individual look.
- Garnish with extra lime zest or a pineapple chunk for color.
- Pair with a tropical drink like a piña colada or iced tea.
- Use clear jars or colorful plates to showcase the vibrant layers.
Serving Suggestions
Pineapple RumChata Shortcakes are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Summer Party: Serve at a barbecue or picnic with other tropical desserts.
- Dinner Party: Offer as an elegant dessert with coffee or a dessert wine.
- Brunch Treat: Pair with mimosas or fruit salad for a sweet addition.
- Gift Idea: Present cooled jars with lids as a thoughtful homemade gift.
- With Extras: Add a drizzle of caramel or a scoop of vanilla ice cream.
Storage and Make-Ahead Tips
Pineapple RumChata Shortcakes are best fresh but can be prepped ahead. Here’s how to keep them fresh:
- Storing Leftovers:
- Store shortcakes (without toppings) in jars or airtight containers at room temperature for up to 2 days or in the fridge for up to 4 days. Keep pineapple topping and whipped cream separate in the fridge for up to 3 days.
- Reheating: Warm shortcakes in a 300°F oven for 5 minutes or microwave for 10-15 seconds.
- Make-Ahead Tips:
- Dough: Prepare dough up to 1 day ahead; refrigerate and fill jars before cooking.
- Pineapple: Marinate pineapple up to 1 day ahead; refrigerate.
- Freezing: Freeze baked, untopped shortcakes for up to 1 month. Thaw at room temperature and refresh in a 300°F oven for 5 minutes.
Tip: Assemble just before serving to keep shortcakes from getting soggy; whip cream fresh for the best texture.
Recipe Variations
Pineapple RumChata Shortcakes are versatile and easy to customize. Here are some fun twists to try:
- Mango Shortcakes: Swap pineapple with mango chunks and use orange zest.
- Non-Alcoholic: Replace RumChata with 3 tablespoons milk plus 1/2 teaspoon vanilla in shortcakes and 1 tablespoon pineapple juice in topping.
- Gluten-Free: Use gluten-free flour and ensure RumChata or substitute is gluten-free.
- Dairy-Free: Swap butter with coconut oil, sour cream with coconut yogurt, and cream with whipped coconut cream.
- Spiced Twist: Add 1/4 teaspoon ground ginger to the pineapple topping.
- Chocolate Accent: Sprinkle mini chocolate chips over whipped cream.
- Oven Option: Bake shortcakes in a greased muffin tin at 375°F for 15-18 minutes.
Tip: Keep the RumChata-pineapple-lime combo for the tropical vibe.
Conclusion: Savor Your Pineapple RumChata Shortcakes!
You’ve just made Pineapple RumChata Shortcakes—a tender, tropical, and indulgent dessert that’s perfect for any occasion! This slow-cooker recipe is creative, versatile, and so delicious it’ll become a favorite for parties or sweet cravings. Whether you love the boozy RumChata or the zesty pineapple, these shortcakes are sure to impress. Grab a spoon, dive into the creamy layers, and enjoy the island-inspired goodness. What’s your favorite dessert topping? Share your ideas in the comments, and happy cooking!
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Pineapple RumChata Shortcakes
Description
Want a unique, indulgent dessert that’s perfect for summer gatherings, dinner parties, or a sweet escape at home? Pineapple RumChata Shortcakes are the ultimate recipe! These slow-cooker shortcakes are fluffy and buttery, infused with creamy RumChata liqueur, and topped with juicy pineapple, zesty lime, and whipped cream
Ingredients
This recipe makes 6 servings and uses simple ingredients with a few specialty items for a unique dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Shortcakes:
- 1–1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter
- 1 large egg, room temperature
- 3/4 cup sour cream
- 3 tablespoons RumChata liqueur
- For the Topping:
- 1–1/2 cups fresh pineapple, cut into 1/2-inch pieces
- 3 tablespoons sugar, divided
- 1 to 2 tablespoons RumChata liqueur
- 1 teaspoon grated lime zest
- 1/2 cup heavy whipping cream
- 1 medium lime, thinly sliced (optional, for garnish)
Why These Ingredients Matter
- Flour, Baking Powder, Baking Soda: Create a tender, fluffy shortcake base.
- Sugar: Sweetens the shortcakes and pineapple topping.
- Salt: Enhances overall flavor.
- Cold Butter: Adds richness and flakiness to the shortcakes.
- Egg and Sour Cream: Bind the dough and add moisture.
- RumChata: Infuses a creamy, cinnamon-vanilla flavor.
- Pineapple: Provides juicy, tropical sweetness.
- Lime Zest: Adds bright, citrusy zing.
- Heavy Cream: Whips into a light, creamy topping.
- Lime Slices: Optional garnish for a festive touch.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Sugar: Swap with coconut sugar or reduce to 3 tablespoons in shortcakes.
- Butter: Replace with cold margarine or coconut oil (solid).
- Sour Cream: Use plain Greek yogurt or buttermilk.
- RumChata: Substitute with Baileys Irish Cream, Kahlúa, or 2 tablespoons milk plus 1/2 teaspoon vanilla for non-alcoholic.
- Pineapple: Use canned pineapple (drained) or mango chunks.
- Lime Zest: Swap with lemon or orange zest.
- Heavy Cream: Use store-bought whipped topping or coconut cream for dairy-free.
- Gluten-Free: Use gluten-free flour and ensure RumChata or substitute is gluten-free.
- Spiced Shortcakes: Add 1/4 teaspoon ground cinnamon to the dough.
- Berry Twist: Replace pineapple with strawberries or mixed berries.
Instructions
Step 1: Prep Your Ingredients
- Measure 1-1/2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/3 cup cold butter (cubed), 3/4 cup sour cream, 3 tablespoons RumChata.
- Bring 1 large egg to room temperature.
- Cut 1-1/2 cups fresh pineapple into 1/2-inch pieces.
- Measure 3 tablespoons sugar (divided), 1-2 tablespoons RumChata, 1 teaspoon grated lime zest, 1/2 cup heavy whipping cream.
- Thinly slice 1 medium lime (optional).
- Grease 6 half-pint (8-ounce) canning jars.
Tip: Keep butter cold (refrigerate until use); cut pineapple uniformly for even marinating.
Step 2: Make the Shortcake Dough
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and baking soda.
- Cut in Butter: Add cold butter cubes and use a pastry cutter or fingers to cut in until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a small bowl, whisk egg, sour cream, and 3 tablespoons RumChata until smooth.
- Combine: Pour wet ingredients into the flour mixture. Stir with a fork just until moistened (dough will be sticky).
Tip: Don’t overmix the dough to keep shortcakes tender; small butter pieces are okay for flakiness.
Step 3: Prep the Jars and Slow Cooker
- Fill Jars: Spoon dough evenly into 6 greased half-pint jars (about 1/3 cup per jar). Smooth tops lightly.
- Secure Lids: Center canning lids on jars and screw on bands until fingertip tight (not overly tight).
- Set Up Slow Cooker: Place jars in a 6- or 7-quart oval slow cooker. Add about 5 cups hot water to reach halfway up the jars.
Tip: Use oven-safe jars; ensure water doesn’t enter jars during cooking.
Step 4: Slow Cook
- Cook on High: Cover and cook on High for 1.5-2 hours, until a toothpick inserted in the center of a shortcake comes out clean.
Tip: Check at 1.5 hours; avoid opening the lid early to maintain steam.
Step 5: Prepare the Pineapple Topping
- Mix Topping: In a medium bowl, combine pineapple, 2 tablespoons sugar, 1-2 tablespoons RumChata (to taste), and lime zest. Stir well.
- Marinate: Cover and refrigerate for at least 1 hour to meld flavors.
Tip: Stir pineapple occasionally; longer marinating (up to 4 hours) enhances flavor.
Step 6: Cool Shortcakes and Whip Cream
- Cool Shortcakes: Remove jars from the slow cooker and place on wire racks to cool completely (about 30 minutes). Remove lids to prevent condensation.
- Whip Cream: In a large bowl, beat heavy cream with a hand mixer until it begins to thicken. Add remaining 1 tablespoon sugar and beat until soft peaks form.
Tip: Chill the bowl and beaters for faster whipping; don’t overbeat to avoid buttery texture.
Step 7: Assemble and Serve
- Remove Shortcakes: Run a knife around the edges of the jars and gently slide shortcakes onto plates, or serve in jars for a rustic look.
- Add Toppings: Spoon pineapple mixture over each shortcake. Top with a dollop of whipped cream.
- Garnish: Add a thin lime slice to each if desired.
- Serve: Serve immediately for the best texture.
Tip: Serve with a spoon if in jars; layer toppings generously for a balanced bite.
FAQs
Q: Are Pineapple RumChata Shortcakes healthy?
A: This is a dessert with sugar, butter, and cream, but pineapple adds vitamins. Use low-fat sour cream, reduce sugar, or pair with fruit for a lighter option.
Q: Can I use canned pineapple?
A: Yes! Use 1-1/2 cups drained canned pineapple chunks. Reduce sugar in the topping to 1 tablespoon if pineapple is in syrup.
Q: Why are my shortcakes dense?
A: Overmixing or warm butter can cause this. Mix dough just until combined and keep butter cold.
Q: Can I cook this on Low?
A: High is recommended for steaming, but Low may work for 3-4 hours. Check with a toothpick for doneness.
Q: Can I make these without jars?
A: Jars are key for steaming in the slow cooker. Alternatively, bake in a greased muffin tin in the oven (see variation).
Q: Can I freeze Pineapple RumChata Shortcakes?
A: Yes! Freeze untopped shortcakes for up to 1 month. Thaw, reheat, and add fresh toppings before serving.