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
Scale
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.