How to Make the Perfect Caribbean Rum Cake
Caribbean · Medium · 80 min · 12 servings
This decadent Caribbean rum cake is soaked in a dark rum butter glaze that keeps it impossibly moist and richly flavored, making it the star of any holiday table. It is a tradition across the islands and is even better when made a day ahead to allow the rum to fully permeate every crumb.
Why this recipe works
This Caribbean Rum Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1 box vanilla pudding mix
- 4 large eggs
- 0.5 cup dark rum, divided
- 0.5 cup unsalted butter
- 1 cup granulated sugar
Step by step instructions
Step 1: Mix and Bake the Cake
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a Bundt pan. Combine flour, pudding mix, sugar, eggs, oil, water, and a quarter cup of the dark rum in a bowl. Beat until smooth, pour into the pan, and bake for 55 to 60 minutes.
Step 2: Make the Rum Glaze
While the cake bakes, melt butter in a small saucepan over medium heat. Add sugar and stir until dissolved. Remove from heat and carefully stir in the remaining quarter cup of dark rum.
Step 3: Soak the Warm Cake
Remove the cake from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack set over a baking sheet. Slowly pour and brush the warm rum glaze over the entire surface, allowing it to absorb fully.
Step 4: Rest and Serve
Let the cake rest for at least 1 hour before slicing so the rum glaze sets and the crumb stabilizes. Wrap and rest overnight for best results. Serve at room temperature.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dark rum → spiced rum for a warming cinnamon and vanilla variation
- vanilla pudding mix → butterscotch pudding mix for a richer, caramel-forward flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Pouring the glaze over a fully cooled cake prevents proper absorption since the warm crumb is what allows the glaze to soak in deeply
- Cutting the cake too soon after glazing causes it to crumble and fall apart before the interior has set
Nutrition facts
Per serving: 420 calories, 5g protein, 52g carbs, 20g fat, 1g fiber.
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