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Caribbean Rum Cake

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by: Jeannette Quinones
Updated Jul 17, 2017
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More About This Recipe

  • Rum cake is a delicioso dessert that is prepared in almost all the Caribbean islands, including my beloved Puerto Rico. And that’s not surprising, since we’re known for having some of the most famous rums in the world; it would be a shame not to use them to provide an exotic touch for our dishes and desserts… like rum cake! This is known in Spanish as bizcocho caribeño, and it’s basically a spongy cake crowned with a syrup made of sugar and rum. The recipe is simple, but the taste is extraordinary!

Caribbean Rum Cake

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 10
  • Ingredients 12
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Ingredients

For the cake:

  • Baking spray or shortening and flour for coating the baking pan
  • 1 cup pecans, diced
  • 1/2 cup canola oil
  • 1 box (15.25 oz) ready-made Pillsbury™ Classic Yellow Cake Mix
  • 1 box (3.5 oz) instant vanilla pudding
  • 4 whole eggs
  • 1/2 cup cold water
  • 1/2 cup strong gold rum, 151 proof

For the syrup:

  • 1 stick butter
  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1 cup rum

Instructions

  • Step 
    1
    For the cake:
  • Step 
    2
    Pre-heat oven to 325 °F. Grease and coat a Bundt pan with flour. Sprinkle the pecans over the bottom of the pan.
  • Step 
    3
    In a large bowl, beat all the cake ingredients together until evenly mixed. Pour the mixture over the pecans and smooth the surface over with a spatula. Bake for one hour. To check if it’s ready, insert a knife in the middle of the cake. If it comes out clean, the cake is done.
  • Step 
    4
    Prepare the rum syrup during the last 10 minutes of baking, before the cake is completely cooked.
  • Step 
    5
    For the syrup:
  • Step 
    6
    In a pot, melt the butter before adding the water and sugar. Let simmer for 4-5 minutes while stirring constantly. Turn off the heat (very important!) before pouring the rum into the mixture; this will prevent any accidents or burns! Stir in the mixture until the rum has blended into the syrup, then re-heat for 30 seconds to finish.
  • Step 
    7
    When the cake is ready, remove from the oven and immediately poke the flat base with a toothpick. While still hot and without unmolding, pour a bit of the syrup over the cake to let it soak in.
  • Step 
    8
    Let sit for five minutes, then remove from the mold carefully poke the surface of the cake, taking care not to damage it. Pour the remaining syrup over the cake.
  • Step 
    9
    Let cool to room temperature before serving.

Nutrition

No nutrition information available for this recipe

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