This Caribbean Rum Cake recipe is inspired by the Tortuga rum cakes. A moist vanilla sponge cake that is soaked in a sweet rum mixture, topped with a delicious pecan crunch.
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If you want to impress your future in-laws, bake them a Caribbean Rum Cake. Well, that’s what I did. My then guy friend, who is now my husband, invited me to his house for Thanksgiving soon after we met. I wanted to bring something that was delicious yet a little risky. Rum cake became a clear and obvious choice to bring.
This cake is inspired by the popular Tortuga rum cake and is now requested by family year after year.
This cake is made with boxed cake mix (shhh, that’ll be our little secret) and soaked with good quality dark rum. I originally found the recipe on all recipes but have made a few adjustments over the years to suit my taste.
How to make Caribbean Rum Cake
First, preheat your oven to 325 degrees Fahrenheit.
Generously grease a bundt cake pan with unsalted butter. I use a whole 2 tablespoon to grease the pan and I make sure every nook and cranny is greased up so that the cake doesn’t stick. Then place chopped pecans in the bottom of the bundt pan and sprinkle with a little brown sugar. Set aside.
In a large bowl, sift boxed cake mix and package of dry vanilla pudding mix in a large bowl. Add eggs, rum, milk, and vegetable oil and stir until thoroughly combined.
Pour mixture into bundt pan. Bake in preheated oven for 45-50 minutes or until a toothpick comes out clean.
How to make Caribbean Rum Cake Glaze
When your cake is almost done baking, start to prepare the glaze.
Combine butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes, stirring occasionaly. Remove from heat and stir in ½ cup of rum.
When Cake is done baking, remove from oven and use a toothpick to poke holes in the cake while it is still in the bundt pan. Then pour the glaze over the cake while it remains in the bundt pan. Allow the glaze to soak into the cake for about 15-20 minutes.
After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove cake from bundt cake by flipping it onto a platter.
Serve and enjoy.
Notes
- I use Myers’s dark rum for this recipe. I’ve used other brands but prefer Myer’s over all others.
- This rum cake tastes like rum. If you’re not a fan of boozy cake, you won’t like this recipe.
- This cake isn’t for the children.
- This cake can be eaten when done but is best after being refrigerated for a day.
I hope you enjoy this rum cake as much as my family and I do.
Looking for other delicious cake recipes? Try these out:
- Jamaican Black Cake
- Peach Cobbler Cake
- Chocolate Cola Cake
- Mini Rum Carrot Cake
- Red Velvet CupCakes
- Carrot Cake Cheesecake (Pressure Cooker Recipe)
Caribbean Rum Cake
Ingredients
For Cake
- 2 tablespoon unsalted butter
- ½ cup pecans chopped
- 1 15.25 oz package yellow cake mix
- 1 3.4 oz package instant vanilla pudding cake mix
- 4 large eggs
- ½ cup milk
- ½ cup vegetable oil
- ½ cup dark rum
For Glaze
- ½ cup butter
- ¼ cup water
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup dark rum
Instructions
For Cake
- Preheat your oven to 325 degrees Fahrenheit.
- Generously grease a 10-inch bundt cake pan with unsalted butter.
- Place chopped pecans in the bottom of the bundt pan and sprinkle with a little brown sugar. Set aside.
- In a large bowl, add boxed cake mix and a package of dry vanilla pudding mix in a large bowl. Add eggs, milk, vegetable oil, and ½ cup of rum and stir until thoroughly combined. Pour mixture into bundt pan over the pecans.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
For Glaze
- Combine butter, water, ½ cup brown sugar, and ½ cup granulated sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes. Remove from heat and stir in ½ cup of rum.
- When cake is done baking, remove from oven and use a toothpick to poke holes in the cake while it is still in the bundt pan. Then pour the glaze over the cake while it remains in the bundt pan. Allow the glaze to soak into the cake for about 15-20 minutes.
- After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove cake from bundt pan by flipping it onto a platter.
- Serve and enjoy.
Notes
- I use Myers’s dark rum for this recipe. I’ve used other brands but prefer Myer’s over all others.
- This rum cake tastes like rum. If you’re not a fan of boozy cake, you won’t like this recipe.
- This cake isn’t for the children.
- This cake can be eaten when done but is best after being refrigerated for a day.
Nutrition
Recipe adapted from All Recipes.
Lupe says
Hi Tanya,
Cake looks awesome, and I hope to make it soon. I'm sorry if this is petty but the word "unsalted" is misspelled. It wouldn't be obvious except that it's at the top of the ingredients list. 🙂
Tanya says
Thank you so much Lupe. That's not petty at all. All fixed now and thank you for letting me know.
Darrell says
Can I use eggnog in place of milk?
Tanya says
Hi Darrell, I have not tested it with eggnog in place of milk but it should work fine.
Michele says
This sounds so good! Can't wait to try it but got rid of my Bundt pan a while ago. Could this be made in a 9x13 pan? If so it could be served by flipping each piece bottom side up. What do you think?
Tanya says
Hi Michele, that should work fine. The baking time would need to be adjusted though, as a 9x13 cake will bake faster. About 30-35 minutes. I hope you like the recipe 🙂
Amos S. Jones says
Good Morning Tanya!
I really appreciate you posting the recipe for the Caribbean Rum Cake. I can't wait to make this cake! I'll let you know how it comes out. This seems to be an easy recipe. I love your recipes. I'll bet your family loves it when you're in the kitchen whipping up that magic. Do you actively practice law? I'm a Professional Private Investigator in Columbia, SC. If you need something done on this end, let me know.
Tanya says
Hey Amos! Glad you like the recipes. I am not currently practicing but am still licensed.
Jay Webber says
Easy and good, ya can’t beat that!!
Now my wife is amazed that it came out so well…She knew I could cook, Chili, burgers, BBQ, shrimp and scallop meals.
This bun RUM cake is outstanding!
Tanya says
Yay! So glad you liked the recipe! It's the perfect dessert after BBQ too
Marie says
Hi Tanya - I don't usually send feedback but in this case I just had to. I made your Caribbean Rum Cake last weekend and, I can't say enough glowing words, it was fantastic!!! It was also quite easy. I made one other fantastic cake in my life about 40 years ago. Usually my cakes are good, even very good, but only this and that other one rate my "fantastic" rating. I did just what you said so no accidents or modifications - including using Myers Dark Rum which I had on hand. I still can't quite believe just how very good it was. - THANK-YOU!!!!
Tanya says
Thank you so much Marie 🙂
Nancy says
Hi, great idea to put the nuts/brown sugar at the bottom of the bunt pan! I like to make these for Christmas gifts, but it's always a disappointment when part of the cake gets stuck on the bottom!! I'll follow your instructions next time I bake one of these!
I've been using Cptn Morgan dark rum (Rhum Fonce). It is not spiced!! we get it up in Nova Scotia, and bring multiple bottles back home each year when we visit. I wish they'd sell it in the US but so far we can only find it in the Maritimes:-(
Yannique says
I am not a baker but this turned out beautifully. Thank you
Jani says
I have a question. In the reviews on the Myers rum, someone mentions that the distiller has changed and it's no longer as good as previously. Have you tried it recently? Do you still recommend it, Tanya?
Tanya says
hi Jani, I actually haven't tried Myers since last year and it was great. I didn't even think of making rum cake this year as I didn't visit any family, so I wouldn't have any to share lol. I'll have to let you know my thoughts once I try it again.
Rachel Mackintosh says
Ive made this twice and I'm making it again now! It's delicious! I've also added a bit of orange zest to the batter, which is a tasty addition, and substituted coconut oil for the butter. Bevause you can never have too much coconut. My sailing club -bunch of cheerful rum soaked pirates!- can't get enough of it. That one time we had it for breakfast was a fun day!
Tanya says
I love your addition of orange zest and coconut oil! Thanks so much for the feedback Rachel, I'll be adding that orange zest next time 🙂