Puerto Rican Rum Cake

Cynthia Rivers Martinez


This is my children's father's favorite cake. It is made by one of my best friends for life. The Captain Morgan is what sets it apart.


★★★★★ 5 votes

As many as wants some
15 Min
50 Min



  • 1 1/2 c
    chopped pecans
  • 18 oz
    yellow cake mix
  • 1 box
    small vanilla pudding
  • 4 large
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1/2 c
    captain morgan spiced rum

  • 1/2 c
  • 1/4 c
  • 1 c
  • 1/2 c
    captain morgan spiced rum

How to Make Puerto Rican Rum Cake


  1. Take a bundt pan and grease and flour. Sprinkly pecans all over bottom evenly. Mix the rest of the cake ingredients in a bowl. Pour over top of pecans. Bake @ 325 for 50 min. If not done continue baking you'll know when it is done. While still warm put in on the plate you will serve it on. Glaze must go on warm cake.
  2. For the Glaze boil the first 3 ingredients for 5 minutes stirring constantly. Then remove from heat and add Captain Morgan. Punch holes in cake with fork and glaze evenly. Let sit for a couple of days. Then eat.

Printable Recipe Card

About Puerto Rican Rum Cake

Course/Dish: Cakes Other Snacks
Main Ingredient: Flour
Regional Style: Puerto Rican
Other Tag: Quick & Easy

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