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Caribbean Rum Cake

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.

photo of finished rum bundt cake


 

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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 Tbsp 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.  

pecans and brown sugar in bottom of bundt pan

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. 

cake batter being poured into bundt pan over pecans

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 1/2 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. 

rum cake glaze being poured over cake

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. 

rum cake on 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:

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4.91 from 10 votes

Caribbean Rum Cake

This Caribbean Rum Cake is inspired by the Tortuga rum cakes sold in the Caribbean and many stores in the States.
Course Dessert
Cuisine American
Keyword caribbean rum cake, tortuga rum cake
Prep Time 10 minutes
Cook Time 45 minutes
Cooling 20 minutes
Total Time 1 hour 15 minutes
Servings 16 people
Calories 355kcal
Author Tanya

Ingredients

For Cake

  • 2 Tbsp 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 1/2 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

Calories: 355kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 249IU | Calcium: 93mg | Iron: 1mg
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Recipe adapted from All Recipes.

4.91 from 10 votes (5 ratings without comment)
Recipe Rating




Lupe

Friday 23rd of February 2024

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

Friday 23rd of February 2024

Thank you so much Lupe. That's not petty at all. All fixed now and thank you for letting me know.

Darrell

Friday 23rd of December 2022

Can I use eggnog in place of milk?

Tanya

Sunday 25th of December 2022

Hi Darrell, I have not tested it with eggnog in place of milk but it should work fine.

Michele

Sunday 18th of December 2022

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

Monday 19th of December 2022

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

Friday 10th of December 2021

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

Monday 13th of December 2021

Hey Amos! Glad you like the recipes. I am not currently practicing but am still licensed.

Jay Webber

Wednesday 18th of August 2021

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

Sunday 22nd of August 2021

Yay! So glad you liked the recipe! It's the perfect dessert after BBQ too