Caribbean Rum Cake is a moist, rich bundt cake soaked in a golden butter-rum syrup, delivering tropical flavor in every slice. Enhanced with vanilla, coconut notes, and a tender crumb from instant pudding mix, this boozy dessert is a cherished staple for holidays, celebrations, and gatherings across the islands—and beyond.

Name: Caribbean Rum Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Caribbean
Ingredients: For the Cake:; 2 cups (241g) all-purpose flour; 1 1/2 cups (298g) granulated sugar; 1/2 cup (113g) unsalted butter, softened; 1/2 cup (99g) instant vanilla pudding mix (dry); 2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup (113g) vegetable or coconut oil; 1/2 cup (113g) milk; 4 large eggs; 1/2 cup (113g) white or golden rum; 2 teaspoons vanilla extract; 1/4 teaspoon butter rum flavoring (optional); 1/4 cup (23g) pecan or almond flour, for dusting the pan; For the Rum Soaking Syrup:; 1/2 cup (113g) unsalted butter; 1/4 cup (57g) water; 1 cup (198g) granulated sugar; 1/2 cup (113g) white or golden rum; 1/2 teaspoon vanilla extract

Why You’ll Love This Recipe

Incredibly moist: The buttery rum syrup soaks deep into the cake for a soft, luxurious texture.
Tropical flavor: Hints of vanilla, coconut, and optional butter rum flavoring capture the essence of the Caribbean.
Make-ahead friendly: Even better the next day as the syrup fully absorbs into the cake.
Elegant presentation: Baked in a bundt pan with a nutty crust, this cake is perfect for entertaining.
No frosting needed: The syrup adds all the sweetness and shine—no extra toppings required.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

all-purpose flour
granulated sugar
unsalted butter (softened)
instant vanilla pudding mix (dry)
baking powder
salt
vegetable or coconut oil
milk
large eggs
white or golden rum
vanilla extract
butter rum flavoring (optional)
pecan or almond flour (for dusting the pan)

For the Rum Soaking Syrup:

unsalted butter
water
granulated sugar
white or golden rum
vanilla extract

Directions

Preheat oven to 325°F (163°C). Spray a 10–12 cup bundt pan with nonstick spray and dust with pecan or almond flour. Tap out the excess and set aside.
In a stand mixer bowl, combine flour, sugar, softened butter, pudding mix, baking powder, salt, oil, milk, and eggs. Mix on medium speed for 2 minutes, scraping down the bowl after the first minute.
Add rum, vanilla extract, and butter rum flavoring (if using). Beat for an additional minute until smooth.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50–55 minutes, or until a skewer inserted near the center comes out clean.
Leave the cake in the pan to cool slightly while preparing the rum syrup.
In a saucepan, melt the butter. Add water and sugar, then bring to a boil. Lower heat and simmer for 5–8 minutes until slightly thickened. Remove from heat and stir in vanilla and rum.
While the cake is still warm, use a skewer to poke holes all over it. Gradually pour the syrup over the cake, allowing time for each portion to absorb before adding more.
Cover the cake loosely with plastic wrap and let it sit overnight at room temperature to fully soak.
To serve, gently loosen the edges and center of the cake, then invert onto a serving plate. Slice and enjoy.

Servings and timing

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus soaking overnight)
Servings: 12 servings
Calories: Approximately 368 kcal per serving

Variations

Coconut twist: Use coconut rum and substitute half the milk with coconut milk for extra island flavor.
Nutty base: Add chopped toasted pecans or walnuts to the bottom of the bundt pan before pouring in the batter.
Chocolate rum cake: Replace ¼ cup of flour with cocoa powder and use chocolate pudding mix.
Spiced version: Add a pinch of cinnamon or nutmeg for warm spice depth.
Glaze alternative: Instead of pouring all the syrup over the cake, save some for drizzling at the table.

Storage/Reheating

Storage: Keep the cake tightly wrapped at room temperature for up to 5 days. The flavor improves with time.
Freezing: Freeze wrapped slices or the whole cake (without syrup) for up to 2 months. Thaw and add syrup before serving, if freezing unsoaked.
Reheating: Best served at room temperature. If desired, briefly microwave a slice for 10–15 seconds for a warm treat.

FAQs

Can I use a different type of rum?

Yes, white, golden, or dark rum all work well. Golden rum offers a balanced flavor, while dark rum provides a deeper richness.

Is the alcohol still present after baking?

Some alcohol cooks off during baking, but much of it in the syrup remains, so this dessert retains a noticeable rum presence.

Can I make this cake alcohol-free?

Yes. Substitute the rum in both the batter and syrup with apple juice, coconut water, or rum extract mixed with water for a non-alcoholic version.

What does the pudding mix do?

The dry instant pudding adds moisture and a soft, tender crumb to the cake. It also helps it stay fresh longer.

Can I use a different cake pan?

A bundt pan is traditional and gives the best results, but you can use two 9-inch round cake pans or a 9×13-inch pan—adjust baking time as needed.

How long does the syrup take to absorb?

It takes time to soak fully, which is why the cake is best left to rest overnight for full flavor and moisture absorption.

Why use nut flour to dust the pan?

Pecan or almond flour adds a nutty crust and helps prevent sticking. You can use regular flour if preferred.

Can I serve it warm?

Yes, but the flavor deepens when allowed to sit overnight. It’s traditionally served at room temperature.

What can I serve with rum cake?

It pairs beautifully with hot coffee, dark tea, or a scoop of vanilla or coconut ice cream.

Will this cake travel well?

Yes. It holds together well and is sturdy enough for transport, making it great for potlucks or holiday gifting.

Conclusion

Caribbean Rum Cake is a decadent, tropical dessert that brings warmth and indulgence to any table. With its rich, buttery crumb, bold rum flavor, and sweet soaking syrup, it’s a make-ahead masterpiece perfect for holidays, celebrations, or whenever you want to impress with minimal effort. This moist, flavorful cake proves that a little rum can go a long way in elevating a classic dessert into something truly unforgettable.

Caribbean Rum Cake

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A moist and buttery Caribbean rum cake baked in a bundt pan, infused with vanilla and coconut flavors, and soaked in a rich rum syrup for an indulgent, boozy tropical dessert.

Author: Mari
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Caribbean
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Spray a 10–12 cup bundt pan with nonstick spray, then dust with pecan or almond flour. Tap out excess and set aside.
In a stand mixer bowl, combine flour, sugar, butter, pudding mix, baking powder, salt, oil, milk, and eggs. Beat on medium speed for 2 minutes, scraping the bowl after the first minute.
Add the rum, vanilla extract, and butter rum flavoring (if using). Beat for another minute until well combined.
Pour the batter into the prepared bundt pan and level the top with a spatula.
Bake for 50–55 minutes or until a skewer inserted near the center comes out clean.
Let the cake cool slightly in the pan while preparing the syrup.
To make the syrup, melt butter in a saucepan, add water and sugar, and bring to a boil. Reduce heat and simmer for 5–8 minutes until slightly thickened. Remove from heat and stir in vanilla.
Use a skewer to poke holes all over the cake. Slowly pour 1/4 of the syrup over the cake and let it absorb. Repeat until all syrup is used.
Cover the cake lightly with plastic wrap and let sit overnight to soak thoroughly.
To serve, loosen the cake from the pan and invert onto a serving plate. Slice and enjoy with coffee or tea.

Notes

Letting the cake rest overnight ensures maximum syrup absorption and rich flavor.
Pecan or almond flour helps create a flavorful crust and prevents sticking.
Use golden rum for a smoother, sweeter finish or white rum for a cleaner bite.

Nutrition

Serving Size: 1 slice
Calories: 368
Sugar: 35g
Sodium: 270mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg