Description

Ever wondered how to create a dessert that’s both elegant and effortless, with a tropical twist? Imagine indulging in Pineapple RumChata Shortcakes, where tender, buttery shortcakes baked in jars meet sweet, RumChata-infused pineapple and fluffy whipped cream.

Ingredients

Each ingredient in Pineapple RumChata Shortcakes contributes to its tender, flavorful, and tropical profile. Substitutions make it adaptable to your pantry.

All-Purpose Flour (1.5 cups): Forms the shortcake’s structure. Substitution: Gluten-free flour blend (1:1 ratio).
Sugar (¼ cup for shortcakes, 3 tbsp for topping): Sweetens the cakes and pineapple. Substitution: Brown sugar or coconut sugar.
Baking Powder (1 tsp): Adds lift for fluffy cakes. Substitution: ¼ tsp baking soda + ½ tsp cream of tartar.
Salt (½ tsp): Enhances flavors. Substitution: Kosher salt (use slightly less).
Baking Soda (¼ tsp): Works with sour cream for tenderness. Substitution: Increase baking powder to 1.25 tsp.
Cold Butter (⅓ cup): Creates flaky, rich texture. Substitution: Cold margarine or coconut oil for dairy-free.
Large Egg (1, room temperature): Binds the dough. Substitution: ¼ cup applesauce or flax egg (1 tbsp flaxseed + 3 tbsp water).
Sour Cream (¾ cup): Adds moisture and tang. Substitution: Greek yogurt or coconut yogurt for dairy-free.
RumChata Liqueur (3 tbsp for shortcakes, 1-2 tbsp for topping): Brings creamy, cinnamon-vanilla flavor. Substitution: Cream with ½ tsp cinnamon or non-alcoholic vanilla creamer.
Fresh Pineapple (1.5 cups, cut into ½-inch pieces): Provides sweet-tart tropical flavor. Substitution: Canned pineapple (drained) or mango.
Grated Lime Zest (1 tsp): Adds bright, citrusy zing. Substitution: Lemon zest or orange zest.
Heavy Whipping Cream (½ cup): Creates light, fluffy topping. Substitution: Coconut whipped cream or canned whipped topping.
Medium Lime (optional, thinly sliced): Adds decorative flair. Substitution: Lemon slices or omit.

Why These Ingredients Matter:

Flour, butter, and sour cream create a tender, buttery shortcake with a melt-in-your-mouth texture.
RumChata and pineapple deliver a tropical, creamy-cinnamon flavor that’s unique and festive.
Whipped cream and lime zest add lightness and brightness, balancing the richness.
Slow-cooker jar baking ensures even cooking and charming, portable portions.

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Instructions

Make the Shortcake Dough (10 minutes):
- In a large bowl, whisk 1.5 cups all-purpose flour, ¼ cup sugar, 1 tsp baking powder, ½ tsp salt, and ¼ tsp baking soda.
- Cut in ⅓ cup cold butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
- In a separate bowl, whisk 1 large egg, ¾ cup sour cream, and 3 tbsp RumChata liqueur.
- Add wet ingredients to the flour mixture; stir just until moistened (dough will be soft and sticky). Tip: Keep butter cold for flaky texture; don’t overmix the dough to avoid tough cakes.
Prep the Jars (5 minutes):
- Grease six half-pint (8 oz) canning jars with butter or cooking spray.
- Spoon dough evenly into jars (about ⅓ cup per jar, filling halfway).
- Center lids on jars and screw on bands until fingertip tight (not overly tight to allow steam escape). Tip: Use wide-mouth jars for easier filling and serving; ensure jars are heat-safe.
Cook in Slow Cooker (1.5-2 hours):
- Place jars in a 6- or 7-quart oval slow cooker.
- Add enough hot water (about 5 cups) to reach halfway up the jars.
- 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 lifting the lid early to maintain heat. Use tongs to handle hot jars.
Make the Pineapple Topping (5 minutes):
- In a medium bowl, combine 1.5 cups fresh pineapple (½-inch pieces), 2 tbsp sugar, 1-2 tbsp RumChata, and 1 tsp grated lime zest.
- Stir well, cover, and refrigerate for at least 1 hour to meld flavors. Tip: Taste and adjust sugar or RumChata for desired sweetness; stir before serving.
Cool the Shortcakes (5 minutes):
- Carefully remove jars from the slow cooker using tongs and place on wire racks to cool completely (about 30-45 minutes). Tip: Let jars cool before handling to avoid burns; loosen bands slightly to release steam.
Whip the Cream (5 minutes):
- In a large bowl, beat ½ cup heavy whipping cream with a hand mixer until it begins to thicken.
- Add 1 tbsp sugar and beat until soft peaks form (about 2-3 minutes). Tip: Chill the bowl and beaters for faster whipping; don’t overbeat to avoid buttery texture.
Assemble and Serve (3 minutes):
- Remove lids from cooled jars; run a knife around the edges if needed to loosen shortcakes.
- Top each shortcake with pineapple mixture (about ¼ cup) and a dollop of whipped cream.
- Garnish with optional lime slices for flair.
- Serve in jars or invert onto plates for a rustic look (1 shortcake per serving for 6 servings). Tip: Add toppings just before serving to keep whipped cream fresh; serve with a spoon for easy eating.