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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.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Add the rum, vanilla extract, and butter rum flavoring (if using). Beat for another minute until well combined.
  4. Pour the batter into the prepared bundt pan and level the top with a spatula.
  5. Bake for 50–55 minutes or until a skewer inserted near the center comes out clean.
  6. Let the cake cool slightly in the pan while preparing the syrup.
  7. 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.
  8. 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.
  9. Cover the cake lightly with plastic wrap and let sit overnight to soak thoroughly.
  10. 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

Find it online: https://yumfoodusa.com/caribbean-rum-cake/