Introduction: Craving a Tropical, Boozy Dessert That’s Easy and Elegant?
Ever wanted to whip up a dessert that’s sweet, tangy, and has a fun, grown-up twist? Pineapple RumChata Shortcakes are the perfect treat! This slow-cooker recipe transforms simple shortcakes into a delightful dessert with fluffy cakes, juicy pineapple, and a creamy RumChata kick, topped with whipped cream. Ideal for summer parties, date nights, or a special treat, these shortcakes are as easy to make as they are delicious. Ready to create a tropical, indulgent dessert with minimal effort? Let’s dive into this irresistible recipe!
Overview: Why Pineapple RumChata Shortcakes are Special
Pineapple RumChata Shortcakes are a creative spin on classic shortcakes, infusing them with the creamy, cinnamon-spiced flavor of RumChata and the bright, tropical taste of pineapple. The slow cooker makes it unique and hassle-free. Here’s why they’re so special:
- Time Requirement: About 20 minutes prep, 1.5-2 hours cooking on High, plus 1 hour chilling for topping, for a total of around 2.5-3 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dessert.
- Why It’s Unique: Baking shortcakes in jars in a slow cooker creates a moist, tender texture, while RumChata adds a creamy, boozy warmth. The pineapple-lime topping brings a fresh, tangy contrast, and whipped cream ties it all together for an elegant yet approachable dessert.
This recipe is indulgent, versatile, and perfect for dessert lovers looking for a tropical twist. Let’s get baking!
Essential Ingredients
This recipe makes 6 shortcakes and uses pantry staples and fresh ingredients for a flavorful 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, Sugar, Baking Powder, Baking Soda, Salt: Form the base of the shortcakes, creating a tender, slightly sweet crumb.
- Cold Butter: Adds flakiness and richness to the shortcake dough.
- Egg and Sour Cream: Provide moisture and structure, making the cakes soft and tangy.
- RumChata Liqueur: Infuses the cakes and topping with creamy, cinnamon-vanilla flavor with a boozy kick.
- Fresh Pineapple: Brings sweet, juicy, tropical flavor to the topping.
- Lime Zest: Adds bright, citrusy freshness to balance the sweetness.
- Heavy Whipping Cream: Whips into a light, creamy topping for elegance.
- Lime Slices: Offer a decorative, tangy garnish (optional).
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with cold margarine or a dairy-free alternative.
- Sour Cream: Substitute with Greek yogurt or a dairy-free sour cream.
- RumChata: Replace with Baileys Irish Cream, Kahlúa, or milk with 1/2 teaspoon cinnamon for non-alcoholic.
- Pineapple: Use canned pineapple (drained) or fresh mango for a different tropical fruit.
- Heavy Cream: Swap with coconut whipped cream for dairy-free or a lighter option.
- Sugar: Reduce to 2 tablespoons in the topping or use a sugar substitute.
- Gluten-Free: Use gluten-free flour and check RumChata for gluten (it’s typically gluten-free but verify).
- Lower Sugar: Use sugar-free pineapple and reduce sugar in the shortcakes to 2 tablespoons.
- Berry Twist: Replace pineapple with strawberries or mixed berries.
Step-by-Step Instructions
Making Pineapple RumChata Shortcakes is fun and straightforward, with the slow cooker creating a unique baking method. Follow these steps for perfect shortcakes every time!
Step 1: Prep Your Ingredients
- Grease 6 half-pint canning jars.
- Measure 1-1/2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
- Cut 1/3 cup cold butter into small pieces.
- Ensure 1 large egg is at room temperature; measure 3/4 cup sour cream and 3 tablespoons RumChata.
- Cut 1-1/2 cups fresh pineapple into 1/2-inch pieces, zest 1 medium lime, and measure 3 tablespoons sugar and 1-2 tablespoons RumChata for the topping.
- Have 1/2 cup heavy whipping cream ready for whipping.
Tip: Keep butter cold to ensure flaky shortcakes.
Step 2: Make the Shortcake Dough
- Mix Dry Ingredients: In a large bowl, whisk 1-1/2 cups flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
- Cut in Butter: Add 1/3 cup cold butter and cut into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
- Mix Wet Ingredients: In another bowl, whisk 1 large egg, 3/4 cup sour cream, and 3 tablespoons RumChata until smooth.
- Combine: Add wet ingredients to the flour mixture and stir just until moistened (dough will be slightly sticky).
Tip: Don’t overmix to keep the shortcakes tender.
Step 3: Assemble in Jars
- Fill Jars: Spoon the dough evenly into 6 greased half-pint jars (about 1/3 cup per jar).
- Secure Lids: Center lids on jars and screw on bands until fingertip tight (not too tight to allow steam escape).
- Set Up Slow Cooker: Place jars in a 6- or 7-quart oval slow cooker. Add enough hot water (about 5 cups) to reach halfway up the jars.
Tip: Ensure jars are heat-safe canning jars to withstand slow cooking.
Step 4: Cook
- 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; cooking times vary by slow cooker.
Step 5: Prepare the Pineapple Topping
- Mix Topping: In a bowl, combine 1-1/2 cups pineapple pieces, 2 tablespoons sugar, 1-2 tablespoons RumChata, and 1 teaspoon lime zest.
- Chill: Cover and refrigerate for at least 1 hour to let flavors meld.
Tip: Stir halfway through chilling to ensure even flavor distribution.
Step 6: Cool and Whip Cream
- Cool Shortcakes: Remove jars from the slow cooker and place on wire racks to cool completely.
- Whip Cream: In a large bowl, beat 1/2 cup heavy whipping cream until it begins to thicken. Add 1 tablespoon sugar and beat until soft peaks form.
Tip: Chill the bowl and beaters for faster whipping.
Step 7: Serve
- Remove shortcakes from jars (or serve in jars for a rustic look). Top each with pineapple mixture, a dollop of whipped cream, and optional lime slices.
Assembly: Building the Perfect Pineapple RumChata Shortcakes
Assembling Pineapple RumChata Shortcakes is all about layering tender cakes with vibrant, boozy toppings for a tropical treat. Here’s how to put it together:
- Bake the Cakes: Create fluffy shortcakes in jars with a RumChata-infused dough.
- Prep the Topping: Marinate pineapple with RumChata and lime for a zesty, tropical flavor.
- Whip the Cream: Make light, sweet whipped cream for a creamy finish.
- Layer It Up: Top shortcakes with pineapple, whipped cream, and lime slices for elegance.
Presentation Tips:
- Serve shortcakes on plates or in jars to showcase their rustic charm.
- Garnish with lime slices, extra lime zest, or a sprinkle of cinnamon for a tropical vibe.
- Pair with a chilled glass of RumChata or iced tea for a refreshing match.
- Use colorful or clear plates to highlight the golden cakes and bright pineapple.
Storage and Make-Ahead Tips
Pineapple RumChata Shortcakes are best fresh, but components can be stored for later. Here’s how to keep them fresh:
- Storing Leftovers:
- Store shortcakes in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Store pineapple topping and whipped cream separately in the fridge for up to 2 days.
- Reheating: Warm shortcakes in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to refresh.
- Make-Ahead Tips:
- Shortcakes: Bake shortcakes up to 1 day ahead; store in an airtight container.
- Topping: Prepare pineapple topping up to 2 days ahead; refrigerate.
- Whipped Cream: Whip cream just before serving, or stabilize with 1 teaspoon powdered sugar for up to 4 hours in the fridge.
- Freezing: Freeze baked shortcakes (without topping) for up to 1 month. Thaw at room temperature and refresh in the oven.
Tip: Assemble just before serving to keep shortcakes from getting soggy.
Recipe Variations
Pineapple RumChata Shortcakes are versatile and easy to customize. Here are some fun twists to try:
- Non-Alcoholic: Replace RumChata with milk and 1/2 teaspoon cinnamon or vanilla extract.
- Different Fruit: Swap pineapple with strawberries, peaches, or mango for a new flavor.
- Spiced Up: Add 1/4 teaspoon ground ginger or nutmeg to the shortcake dough.
- Chocolate Twist: Mix 1/4 cup mini chocolate chips into the dough.
- Gluten-Free: Use gluten-free flour and verify RumChata’s gluten-free status.
- Lower Sugar: Reduce sugar in the shortcakes to 2 tablespoons and use fresh pineapple with no added sugar.
- Oven-Baked: Bake shortcakes in a greased muffin tin at 375°F for 15-18 minutes.
Tip: Keep the RumChata and pineapple for the signature tropical vibe.
Conclusion: Savor Your Pineapple RumChata Shortcakes!
You’ve just made Pineapple RumChata Shortcakes—a tropical, indulgent, and easy dessert that’s perfect for any occasion! This slow-cooker recipe is fun, flavorful, and so versatile you can make it your own. Whether you serve it for a party or a cozy night in, it’s sure to delight. Grab a shortcake, pile on the pineapple and cream, and enjoy the boozy, citrusy goodness. What’s your favorite dessert topping? Share your ideas in the comments, and happy cooking!
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Pineapple RumChata Shortcakes
Description
Ever wanted to whip up a dessert that’s sweet, tangy, and has a fun, grown-up twist? Pineapple RumChata Shortcakes are the perfect treat! This slow-cooker recipe transforms simple shortcakes into a delightful dessert with fluffy cakes, juicy pineapple, and a creamy RumChata kick, topped with whipped cream.
Ingredients
This recipe makes 6 shortcakes and uses pantry staples and fresh ingredients for a flavorful 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, Sugar, Baking Powder, Baking Soda, Salt: Form the base of the shortcakes, creating a tender, slightly sweet crumb.
- Cold Butter: Adds flakiness and richness to the shortcake dough.
- Egg and Sour Cream: Provide moisture and structure, making the cakes soft and tangy.
- RumChata Liqueur: Infuses the cakes and topping with creamy, cinnamon-vanilla flavor with a boozy kick.
- Fresh Pineapple: Brings sweet, juicy, tropical flavor to the topping.
- Lime Zest: Adds bright, citrusy freshness to balance the sweetness.
- Heavy Whipping Cream: Whips into a light, creamy topping for elegance.
- Lime Slices: Offer a decorative, tangy garnish (optional).
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with cold margarine or a dairy-free alternative.
- Sour Cream: Substitute with Greek yogurt or a dairy-free sour cream.
- RumChata: Replace with Baileys Irish Cream, Kahlúa, or milk with 1/2 teaspoon cinnamon for non-alcoholic.
- Pineapple: Use canned pineapple (drained) or fresh mango for a different tropical fruit.
- Heavy Cream: Swap with coconut whipped cream for dairy-free or a lighter option.
- Sugar: Reduce to 2 tablespoons in the topping or use a sugar substitute.
- Gluten-Free: Use gluten-free flour and check RumChata for gluten (it’s typically gluten-free but verify).
- Lower Sugar: Use sugar-free pineapple and reduce sugar in the shortcakes to 2 tablespoons.
- Berry Twist: Replace pineapple with strawberries or mixed berries.
Instructions
Step 1: Prep Your Ingredients
- Grease 6 half-pint canning jars.
- Measure 1-1/2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
- Cut 1/3 cup cold butter into small pieces.
- Ensure 1 large egg is at room temperature; measure 3/4 cup sour cream and 3 tablespoons RumChata.
- Cut 1-1/2 cups fresh pineapple into 1/2-inch pieces, zest 1 medium lime, and measure 3 tablespoons sugar and 1-2 tablespoons RumChata for the topping.
- Have 1/2 cup heavy whipping cream ready for whipping.
Tip: Keep butter cold to ensure flaky shortcakes.
Step 2: Make the Shortcake Dough
- Mix Dry Ingredients: In a large bowl, whisk 1-1/2 cups flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
- Cut in Butter: Add 1/3 cup cold butter and cut into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
- Mix Wet Ingredients: In another bowl, whisk 1 large egg, 3/4 cup sour cream, and 3 tablespoons RumChata until smooth.
- Combine: Add wet ingredients to the flour mixture and stir just until moistened (dough will be slightly sticky).
Tip: Don’t overmix to keep the shortcakes tender.
Step 3: Assemble in Jars
- Fill Jars: Spoon the dough evenly into 6 greased half-pint jars (about 1/3 cup per jar).
- Secure Lids: Center lids on jars and screw on bands until fingertip tight (not too tight to allow steam escape).
- Set Up Slow Cooker: Place jars in a 6- or 7-quart oval slow cooker. Add enough hot water (about 5 cups) to reach halfway up the jars.
Tip: Ensure jars are heat-safe canning jars to withstand slow cooking.
Step 4: Cook
- 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; cooking times vary by slow cooker.
Step 5: Prepare the Pineapple Topping
- Mix Topping: In a bowl, combine 1-1/2 cups pineapple pieces, 2 tablespoons sugar, 1-2 tablespoons RumChata, and 1 teaspoon lime zest.
- Chill: Cover and refrigerate for at least 1 hour to let flavors meld.
Tip: Stir halfway through chilling to ensure even flavor distribution.
Step 6: Cool and Whip Cream
- Cool Shortcakes: Remove jars from the slow cooker and place on wire racks to cool completely.
- Whip Cream: In a large bowl, beat 1/2 cup heavy whipping cream until it begins to thicken. Add 1 tablespoon sugar and beat until soft peaks form.
Tip: Chill the bowl and beaters for faster whipping.
Step 7: Serve
- Remove shortcakes from jars (or serve in jars for a rustic look). Top each with pineapple mixture, a dollop of whipped cream, and optional lime slices.
FAQs
Q: Are Pineapple RumChata Shortcakes healthy?
A: They’re indulgent due to sugar, butter, and cream, but you can lighten them by using low-fat sour cream, reducing sugar, or swapping cream for Greek yogurt. The pineapple adds some nutrients.
Q: Can I make these without a slow cooker?
A: Yes! Bake shortcakes in a greased muffin tin or on a baking sheet at 375°F for 15-18 minutes, until golden and a toothpick comes out clean.
Q: Can I use canned pineapple?
A: Yes! Use 1-1/2 cups drained canned pineapple chunks, but reduce sugar in the topping to 1 tablespoon to avoid oversweetness.
Q: How boozy are these shortcakes?
A: The RumChata adds a mild, creamy alcohol flavor (about 13.7% ABV). For less booziness, reduce to 1 tablespoon in the dough and topping or use a non-alcoholic substitute.
Q: Can I make these in advance?
A: Yes! Bake shortcakes and prep pineapple topping up to 1-2 days ahead. Whip cream and assemble just before serving to keep everything fresh.
Q: Can I freeze Pineapple RumChata Shortcakes?
A: Freeze baked shortcakes (without topping) for up to 1 month. Thaw at room temperature and refresh in a 300°F oven. Pineapple topping and whipped cream don’t freeze well.