Spiced Rum Cake
Caribbean Spiced Rum Cake Recipe – Moist decadent Rum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion!
Rum Cake for Every Occasion!
Today’s Spiced 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 Desserts… from Grandma
It is truly a special occasion when Spiced 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!
Our Best Rum Cake Recipe
This Caribbean Rum Cake is a made-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 is really quite simple to 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.
Rum Cake Recipe Secrets
Since patience is a virtue, we must be virtuous and patiently resist the urge to pop it from its pan and dig in prematurely.
Dusting the pan with an almond meal serves a dual purpose to help it release easily from the pan, and add additional almond flavor.
It is best to keep the oven door closed and let the cake bake for at least 50 minutes before checking on it.
I assure you, this cake will not be dry after being saturated with buttery, spiced rum syrup.
Topped with pineapple rum glaze and 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!
Caribbean 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
- Preheat the oven. Spray a 12-cup bundt pan with nonstick cooking spray and dust with almond meal.
- 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.
- 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.
- 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.
- Simmer the syrup. On medium heat, bring the alcohol mixture to a simmer and cook until it begins to thicken slightly. This rum sauce will be poured over the cake.
- 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.
- Cover. Cover the pan loosely with plastic wrap and let it sit at room temperature for 6-8 hours.
- 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.
- 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.
- Toast the coconut in 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 overmix the batter! For a tender and soft cake, be careful not to over-beat the batter. Mix the ingredients until they are just combined after you add the flour!
- Be sure to thoroughly spray the bundt cake pan with non-stick spray and dust it with almond meal to prevent the cake from sticking 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
It is a cake traditionally enjoyed during the holidays in the Caribbean. It is a buttery and soft bundt cake soaked with rum for lots of flavor and moisture!
For the most flavor, it is best to use a dark, spiced rum. Dark rum has a more sweet and complex flavor than white rum does!
More Brilliant Bundt Cakes
- Fresh Strawberry Yogurt Cake
- Bailey’s Irish Cream and Coffee Cake
- Blueberry Muffin Bundt Cake
- Chocolate Mint Bundt Cake
- Velvet Brownie Swirl Bundt Cake
- No Bake Pumpkin Cheesecake (Bars)
- Chocolate Pudding Cake
- Strawberry Crunch Cake
- Pistachio Pudding Poke Cake
Caribbean Rum Cake Recipe
Video
Ingredients
For the Spiced Rum Cake:
- 2 cups all-purpose flour, sifted
- 1/4 cup corn starch
- 1/4 cup powdered milk
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup unsweetened shredded coconut
- 1 1/2 cups natural granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup unsweetened coconut milk, canned
- 4 extra large eggs
- 1/2 cup dark spiced rum, or dark rum
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups crushed pineapple, drained and juices reserved for glaze (from 20 ounce can)
- 1/4 cup almond meal for dusting the pan
- Nonstick cooking spray
For the Spiced Rum Syrup:
- 1/2 cup unsalted butter
- 1/2 cup natural granulated sugar
- 1/2 teaspoon salt
- 1/2 cup pineapple juice, reserved from can
- 1/2 cup spiced rum
For the Glaze:
- 1 1/2 cups powdered sugar (more as needed)
- 3 tablespoons pineapple juice, reserved from can
- 1 teaspoon spiced rum
For the Topping:
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray and dust with almond meal.
- For the Cake: With an electric mixer, beat 1/2 cup of softened butter with 1 1/2 cups of granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It will be crumbly.
- Whisk the coconut milk, eggs, rum, extracts, and drained crushed pineapple together, and add to the mixer. Beat until combined.
- Pour the batter into the pan and bake for 55 minutes. Insert a toothpick into the center of the cake, if it comes out clean the cake is done. If not, bake for 5-10 minutes longer, then test again.
- While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8-10 minutes until it begins to thicken slightly. Remove from heat.
- With a wooden skewer, poke holes throughout the cake and slowly pour the syrup over it, a quarter cup at a time, allowing it to absorb until all the syrup has been applied.
- Cover the pan loosely with plastic wrap and let it sit at room temperature for 6-8 hours.
- 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 pan.
- Mix the glaze ingredients starting with 1 1/2 cups of powdered sugar, 2 tablespoons of pineapple juice, and rum. Whisk and add more powdered sugar or juice to reach your desired consistency. It should be very thick, yet still be able to slowly drip down the sides of the cake.
- Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Then sprinkle on top of the glaze.
Can the cake be made an ahead of time? If so, do you suggest pouring the syrup 6 hours before I’m ready to serve or should I still do that shortly after it’s out of the oven and let it sit longer?
Hi Stephanie,
You can make this cake up to 4 days in advance. Follow the instructions as directed. The syrup will soften the cake and keep it from drying out over time. No need to add it later. :)
Hello, sounds delicious, am I adding dry skim instant milk powder with dry cake ingredients
Thank you
Forgot to add the 5 stars!
Made this and the flavour and moistness in the cake were amazing. I only put in 2/3rds of the sugar suggested in the cake recipe and it came out perfectly balanced. It was more like a pudding in texture (similar to a sticky toffee pudding) and wondering if that’s the intended effect or if I should have baked it for longer? I cooked it in a normal cake tin so maybe it needed longer therefore. Either way, it went down a treat! Thanks for sharing this recipe. Recommended!
Oh my goodness- this cake combines so many of my favorite flavors in a dessert-toasted coconut, almond, pineapple. Amazing and decadent!
Great recipe – I made it for our end of the summer family BBQ! It was totally a hit with the family.
this is one of the best rum cakes that I have made. I omit the coconut since im not a fan, but this is the best cake ever!
This cake was excellent! Super moist and flavorful and it came out perfect.
Can you omit the pineapple and coconut in the cake due to allergies??
Hi Charlene,
This may not be the cake for you… There are so many layers of pineapple, pineapple juice, shredded coconut, and coconut milk. It’s a lot to make adjustments for. My suggestion would be to make our best pound cake recipe then make a similar rum syrup and rum glaze using a juice that fits into your diet… Orange juice, apple juice?
https://www.aspicyperspective.com/easy-cream-cheese-pound-cake-recipe/
Hope this helps!
Hey, this cake is the best!
I have made it in a bundt tin, but I have a question; would this work if I bake it in two 7 inch round cake tins and layer it up with cream cheese frosting after step 7?
Then, how long could I store it after it’s baked and should it be stored in the fridge or will it be ok at room temp.?
Thanks :)
What kind of powdered milk and I supposed to use? Nonfat? whole milk? Is it the kind that makes instant milk? I’ve never cooked or used it before!! Making this Monday. Need answers ASAP! Thank you so incredibly much!!❤️❤️
Hi Suzanne,
You can use standard milk powder, nonfat powdered milk, or even malted milk powder in this recipe. It gives the cake a deeper richer flavor, and makes the texture slightly softer.
Question: my youngest son is allergic to almonds, pecans, cashews & coconut (but not walnuts or hazelnuts, or peanuts). I can leave the toasted coconut off but what should I dust the pan with instead of almond meal? Or do I need to dust the pan at all? Can I just spray it with cooking or baking spray?