Caribbean Rum Cake Recipe (2024)

Caribbean Rum Cake Recipe – Moist decadentRum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion!

Rum Cake for Every Occasion!

Today’s Caribbean Rum Cake brims with treasures from the islands.

Coconut, almond, pineapple, vanilla, and of course spiced rum infuse their opulence into this cake.

Our Caribbean Spiced Rum Cake’s fragrance rivals its flavor. This is one exceptional cake.

Caribbean Rum Cake Recipe… from Grandma

It is truly a special occasion when Caribbean Rum Cake graces your table. My sweet little T-totaling grandmother had a special rum cake she would make for Christmas every year.

She would have her neighbor secretly buy the rum for her, so she wouldn’t be seen in the liquor store.

I remember one family reunion at her house all of the cousins were putting away dishes after the meal.

We discovered her hiding place for the bottle of booze she reserved for her cake. We were shocked to discover her secret and had quite a good laugh about it!

Best Rum Cake Recipe

ThisCaribbean Rum Cakeis amade-from-scratch, in-it-to-win-it, committed for the long haul, seriously delicious cake.

It is not a quickie box mix version. However, that doesn’t mean it is difficult to make.

On the contrary, it isreally quite simpleto follow the steps. The challenge is in the waiting.

Yes, waiting is the hardest part… Waiting through the hour-long baking process as luscious aromas waft through the air. Waiting for the buttery pineapple spiced rum syrup to absorb and saturate the golden, fragrant, Caribbean Spiced Rum Cake.

Jamaican Rum Cake Recipe Secrets

Since patience is a virtue, we must be virtuous and patiently resist the urge to prematurely pop it from its pan and dig in.

Dusting the pan with an almond mealserves a dual purpose to help it release easily from the pan, and add additional almond flavor.

It is best tokeep the oven door closedand let the cake bake for at least 50 minutes before checking on it.

I assure you, there is no way this cake will be dry after saturating it with buttery spiced rum syrup.

Topped with pineapple rum glaze, sprinkled with toasted coconut, all of your patience will be rewarded, and the wait forgotten, as you savor your Caribbean Spiced Rum Cake.

Thanks for the inspiration grandma!

Rum Cake Ingredients

Here’s what you will need for the spiced rum cake, rum syrup, and glaze…

• All-purpose flour
• Corn starch
• Powdered milk
• Baking powder
• Salt
• Unsweetened shredded coconut
• Granulated sugar
• Unsalted butter
• Unsweetened coconut milk
• Extra large eggs
• Dark spiced rum
• Vanilla extract
• Almond extract – Just a teaspoon
• Crushed pineapple – Save the juices
• Almond meal – For dusting the pan
• Nonstick cooking spray
• Powdered sugar

How to Make Rum Cake

Instructions – makes about 18 slices

1. Preheat the oven.Spray a 12-cup bundt pan with nonstick cooking spray and dust with almond meal.
2. Beat.With an electric mixer or stand mixer, beat the softened butter and granulated sugar in a mixing bowl. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into the butter mixture. It will be crumbly.
3. Whisk in the wet: coconut milk, eggs, rum, extracts, and drained crushed pineapple together, and add to the mixer. Beat until the cake batter is combined.
4. Bake.Pour the batter into the pan and bake until golden. Insert a toothpick into the center of the cake, to test if it’s done.
5. Simmer the syrup.On medium heat, bring the alcoholmixture to a simmer and cook until it begins to thicken slightly. This rum sauce will be poured over the cake.
6. Poke.With a wooden skewer, poke holes throughout the cake. Then slowly pour the syrup over it, allowing it to absorb until all the syrup is gone.
7. Cover. Cover the pan loosely with plastic wrap and let it sit at room temperature for 6-8 hours.
8. Remove From Pan. When ready to serve, gently slide a thin knife between the cake and the edges of the pan to loosen. Cover the cake with a cake plate and carefully flip. Once your cake has released, remove the pan.
9. Make the glaze.Mix the glaze ingredients, adding more powdered sugar to reach your desired consistency. It should be very thick, and pour over the cake. Make sure to use any remaining glaze for better taste.
10. Toast the coconutin a small dry skillet, over medium heat. Stir until the coconut is golden-brown. Sprinkle over the top of the cake.

Get the Full (Printable) Caribbean Rum Cake Recipe Below!

Tips & Tricks

• Don’t over mix the batter! For a tender and soft cake, make sure you don’t over mix the cake batter. Mix the ingredients until just combined after you add the flour!
• Be sure to thoroughly spray the bundt cake pan with non-stick spray and dust with almond meal to make sure that the cake doesn’t stick in any crevices!
• While the cake is cooling, you can flip it onto a wire rack to let it slowly release from the pan.

Frequently Asked Questions

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