Almond Cake with Pineapple-Rum Filling
This cake is a spin on bizcocho mojadito, which is often served at celebrations in Puerto Rico and the Dominican Republic. We made this gluten-free almond cake using a cup-for-cup blend with xanthan gum, such as King Arthur Gluten-Free Measure for Measure Flour. If gluten-free isn't your priority, you can substitute 1 cup all-purpose flour and 3/4 cup white whole-wheat flour for the GF flour.
To make ahead: Refrigerate filling (Step 4) for up to 1 week.
Equipment: Two 8-inch round cake pans, parchment paper