caribbean festival rum cake recipe

A freshly baked Caribbean rum cake cooling on a wire rack, golden brown with a slightly crisp outer layer. The Bundt pan sits beside it, showing a clean release. A light drizzle of butter rum glaze glistens on top, with a few toasted pecans scattered nearby. The soft lighting enhances the cake’s rich, moist texture, capturing a warm and inviting kitchen moment.

caribbean festival rum cake recipe

A rich, moist, and flavorful Caribbean Rum Cake infused with dark rum and soaked in a buttery rum syrup. This traditional island dessert is perfect for celebrations and can be made ahead for even deeper flavor.

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Course: Dessert, Holiday Baking

Cuisine: Caribbean, Jamaican, Tropical

Keyword: best caribbean festival rum cake recipe, best rum cake recipe in the world, caribbean cake recipes, caribbean festival rum cake recipe easy, caribbean rum cake recipe, grandma's rum cake recipe, jamaican rum cake recipe, moist rum cake recipe, rum cake recipe easy, tortuga rum cake recipe

Prep Time: 20

Cook Time: 55

Soaking & Cooling Time: 4

Total Time: 5 15

Servings: slices

Calories: 420kcal

Cost: 10$–15$

Equipment

1 Bundt Pan 10-12 cup capacity
1 Stand Mixer or Hand Mixer For smooth batter mixing
1 Medium Saucepan To prepare rum syrup
1 Wire Rack For cooling the cake
1 Skewer or Toothpick To check doneness & poke holes for syrup absorption
1 Pastry Brush For evenly applying syrup

Ingredients

2½ cups All-purpose flour Sifted for best texture
1 cup Granulated sugar
1 box Instant vanilla pudding mix (3.4 oz) Enhances moisture
½ cup Unsalted butter Softened
½ cup Vegetable oil Keeps cake moist
4 large Eggs Room temperature
½ cup Whole milk Can substitute with buttermilk
½ cup Dark rum Myers’s or Gosling’s recommended
1 tbsp Vanilla extract Pure vanilla recommended
½ tsp Salt Balances flavor
1 tsp Baking powder Ensures proper rise
½ tsp Ground nutmeg Optional, for added spice
½ cup Chopped pecans Optional, for texture

Instructions

Gather all ingredients and ensure everything is at room temperature. Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly or use a non-stick baking spray.
In a mixing bowl, combine flour, sugar, pudding mix, salt, nutmeg, and baking powder. Add softened butter and vegetable oil. Mix until the texture resembles damp sand. Beat in eggs, one at a time. Alternate adding milk and rum, mixing until just combined. Stir in vanilla extract.
Grease the Bundt pan thoroughly. Sprinkle chopped pecans at the bottom of the pan for added texture and flavor.
Pour the batter into the prepared Bundt pan. Bake at 325°F (165°C) for 55–60 minutes, or until a skewer inserted comes out clean. If using a dark pan, reduce baking time slightly.
In a saucepan, melt butter over medium heat. Stir in sugar and water. Bring to a boil, then reduce heat and simmer for 5–8 minutes without stirring. Remove from heat and carefully stir in the rum and vanilla extract.
While the cake is still warm and in the pan, poke holes all over the surface using a skewer. Slowly pour half the warm rum syrup over the cake. Let it soak for 10–15 minutes before inverting onto a wire rack. Brush or drizzle the remaining syrup over the top and sides of the cake.
Let the cake rest for a few hours before slicing for best flavor. Serve at room temperature or slightly warmed. Store wrapped at room temperature for up to 5 days or refrigerate for longer shelf life.

Notes

Aging the Cake: For deeper flavor, wrap the cake in plastic wrap and let it sit for 24–48 hours before serving.
Dairy-Free Version: Substitute butter with vegan butter and milk with almond or coconut milk + 1 tsp vinegar.
Stronger Rum Flavor: Increase the rum in the syrup to ¾ cup for a boozy kick.
Alcohol-Free Option: Replace rum with apple juice in the cake and rum extract in the syrup.

Nutrition