Caribbean Rum Cake

Caribbean Rum Cake


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Let this recipe transport you to the beach. This Caribbean native dessert will make your mouth water.

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Time needed

40 min preparation + 7 hour cooking

Serving Size / Yield

12 servings


  • 2 cups of unbleached all-purpose flour
  • 1 cup of sugar
  • ½ cup of butter
  • 1 package of instant vanilla pudding mix
  • 3 teaspoons of baking powder
  • 1 teaspoon of salt
  • ½ cup of vegetable oil
  • ½ cup milk
  • 4 large eggs
  • ½ cup white or golden rum
  • ¼ teaspoon butter rum flavor (optional)
  • ¼ cup pecan flour, for dusting baking pan
  • 1 teaspoon of vanilla

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Preheat oven to 325°F. Spray a Bundt pan with cooking spray. Sprinkle on the pecan flour and turn the pan to coat evenly. Set aside. In a large bowl add cake ingredients except the rum, vanilla and butter rum. Stir by hand or with mixture until smooth. Then add in the rum and vanilla. Bake cake for 55 minutes and then test cake with fork to check readiness.

To soak the cake: n a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Pour over cake. Then cover the cake and let sit overnight.

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