Caribbean Rum Cake

This Caribbean Rum Cake is inspired by the Tortuga rum cakes sold in the Caribbean and many stores in the States.

Course Dessert

Cuisine American

Keyword caribbean rum cake, tortuga rum cake

Prep Time 10

Cook Time 45

Cooling 20

Total Time 1 15

Servings people

Calories 355kcal

Preheat your oven to 325 degrees Fahrenheit.
Generously grease a 10-inch bundt cake pan with unsalted butter.
Place chopped pecans in the bottom of the bundt pan and sprinkle with brown sugar. Set aside.
In a large bowl, add boxed cake mix and a package of dry vanilla pudding mix in a large bowl. Add eggs, milk, vegetable oil, and ½ cup of rum and stir until thoroughly combined. Pour mixture into bundt pan over the pecans.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake comes out clean.

Combine butter, water, ½ cup brown sugar, and ½ cup granulated sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes. Remove from heat and stir in ½ cup of rum.
When cake is done baking, remove from oven and use a toothpick to poke holes in the cake while it is still in the bundt pan. Then pour the glaze over the cake while it remains in the bundt pan. Allow the glaze to soak into the cake for about 15-20 minutes.
After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove cake from bundt pan by flipping it onto a platter.
Serve and enjoy.

I use Myers’s dark rum for this recipe. I’ve used other brands but prefer Myer’s over all others.
This rum cake tastes like rum. If you’re not a fan of boozy cake, you won’t like this recipe.
This cake isn’t for the children.
This cake can be eaten when done but is best after being refrigerated for a day.