caribbean rum cake

Name: MarthaRayDeen's Caribbean Rum Cake
Prep time: 23 h 20 min
Cook time: 55 min
Yield: 8
Cuisine: Caribbean
Ingredients: 2 cup(s) cake flour; 1 1/2 cup(s) granulated sugar; 4 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 cup(s) butter, cut into bits (do not substitute); 1/2 cup(s) + 3 Tbsp vegetable oil, divided; 1 package(s) vanilla instant pudding mix (3.5 oz); 1/2 cup(s) milk; 4 medium eggs; 1/4 cup(s) dark rum; 1/4 cup(s) vanilla rum (I used Cruzan); 1/2 cup(s) vegetable oil; 1 teaspoon(s) pure vanilla extract; 1/2 cup(s) chopped walnuts (for bottom of pan, not in cake); ## RUM GLAZE; 1/2 cup(s) butter (do not substitute); 1/4 cup(s) water; 1 cup(s) granulated sugar; 1/2 cup(s) vanilla rum (I used Cruzan)

(9 RATINGS)

3.52K Pinches 27 Photos

Martha Ray Deen

Charlotte, NC

Updated on Apr 4, 2025

I love the rum cakes you get while on vacation in the Caribbean, but I don't like the price of having one shipped. So I found a way to bring the Caribbean to me. This cake is amazing!

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Blue Ribbon Recipe

This made-from-scratch rum cake recipe makes you feel like you are in the Caribbean. The texture is a cross between a sponge cake and a pound cake, and you can taste the butter. By slowly pouring the glaze and letting it soak in, you taste the rum flavor in every bite of this moist cake.

— The Test Kitchen

prep time 23 Hr 20 Min

cook time 55 Min

method Bake

yield 8 serving(s)

Ingredients

2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits (do not substitute)
1/2 cup + 3 Tbsp vegetable oil, divided
1 package vanilla instant pudding mix (3.5 oz)
1/2 cup milk
4 medium eggs
1/4 cup dark rum
1/4 cup vanilla rum (I used Cruzan)
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts (for bottom of pan, not in cake)
RUM GLAZE
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup vanilla rum (I used Cruzan)

How To Make caribbean rum cake

Step 1

Preheat oven to 325 degrees F. Spray a large Bundt pan with Pam. Then evenly sprinkle the chopped walnuts into the bottom of the pan.

Step 2

Combine the cake flour, granulated sugar, baking powder, salt, butter, and 3 Tbsp vegetable oil in a food processor.
Step 3

Mix until it has a gravel/sand consistency.
Step 4

Add pudding mix, milk, eggs, rum, remaining 1/2 cup vegetable oil, and vanilla extract to a mixing bowl.
Step 5

Mix at medium speed with an electric mixer for 2 to 3 minutes, scraping the bowl halfway through.
Step 6

Pour the mixture over the nuts in the Bundt pan.
Step 7

Bake at 325 degrees for 55 minutes or until golden and a toothpick comes out clean.
Step 8

Remove the cake from the oven and place it on a cooling rack. Do not remove from the Bundt pan.
Step 9

Prepare the glaze by combining butter, water, and sugar in a pan, bringing to a boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken.
Step 10

Remove the glaze from the heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish!
Step 11

Poke a few holes in the cooling cake.
Step 12

Pour the warm glaze, a little bit at a time, over the cooling cake inside the Bundt pan. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time.
Step 13

When you've got all of the syrup glaze poured over the cake, let it cool to room temperature. Then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the Bundt pan).
Step 14

The next day, submerge the Bundt pan bottom into a little warm water to warm the glaze (and unstick from the pan). Then invert onto a cake platter.
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