Caribbean Spiced Rum Cake
Caribbean Spiced Rum Cake Recipe – Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion!
Island Rum Cake for Every Occasion!
Today’s Caribbean 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 Rum Cake Recipe from Grandma
It is truly a special occasion when Caribbean 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!
Best Spiced Rum Cake
This Caribbean Spiced 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.
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 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, 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 Dessert 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
- 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 from Scratch
Instructions – makes about 18 slices
- 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 Spiced Rum Cake Recipe Below!
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
Caribbean Spiced Rum Cake Recipe
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
- 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.
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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??
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?
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.?
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!!❤️❤️
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.
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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?
What can I use to substitute the 1/4 cup powdered milk? I’ve been unable to purchase it.
The purpose of the powdered milk is to add flavor, soften the cake texture, and give the exterior a dark rich color. However, you can omit it if needed.
Very good! My family really enjoyed it as much as I did making it. As I diabetic I had a small sliver but now see I can really cut way back on sugar and substitute for another sweetener. I used Meyers dark & capt morgan spice for my rum and wow did those flavors come through.
I need to make pineapple smaller next and add a dash more of extracts.
Definitely a winner to make again!
Two questions: Did you use the crushed pineapple can that contains heavy syrup, or pineapple juice? What can I substitute for powdered milk? Thanks.
Definitely crushed pineapples in juice. As for the powdered milk, the purpose of adding it to baked goods is to soften the dough/batter for a more tender texture. You can substitute 2 tablespoons cornstarch to lighten the batter.
Thanks for the info. I made this cake for an event and it came out great. The only issue I had was getting the cake to absorb the entire rum mixture. I waited about a half hour after pouring the first quarter cup and it was still not drinking in to the cake very well. But, I kept trying. Well, I managed to get half the mixture to seep in, but bailed on the other half because it was just not absorbing. People who tried the cake did say they wanted more rum afterwards. So, I will try again soon because I liked the cake so much. Even with half the rum mixture, it was very yummy.
AMAZING! We made for Thanksgiving. Everyone was so stuffed, but agreed we would each have 1 bite of shared large piece. Holy cow! Everyone was blown away. So tender, so moist. Worth every bit of effort! We are now making again for Christmas! It is truly unbelievable.
Have made this recipe twice (followed instructions exactly) It is the best rum cake I’ve ever had, family and friends raved over it.
SORRY!!! I meant to rate 5 (*****) stars
The powdered milk, is that the dry powder for the recipe or the powder mix to make liquid added to the recipe? Can I use regular milk since I dont have powdered milk?
I’m planning on making this cake for an upcoming dinner party with friends. We live in Colorado and are considered high altitude at 7000 feet so I’m concerned about the cake not turning out. Any suggestions? Thanks, it sounds delicious!!
Here is a post that offers some tips on high altitude baking. Hope this helps!
I made 3 of these this xmas and after practicing on the 1st one the next 2 were even better. Let me preface by saying I hate it when folks rate a recipe that they didn’t follow or ‘tweaked’ to their liking so I will tell you the 1st one was very good……moist with a nice texture and good flavor.
My husband abd I, though, thought it would be better for our liking if there was a deeper rum flavor so we ‘ tweaked’ it….sorry ! The cake recipe we followed to a T but the spiced rum syrup we used more rum and less pineapple juice AND most important – we did not cook the rum as we wanted the full ‘punch’ from it. We also had the luck of having just come back from St Maarten where we had our favorite orange/ginger infused rum and used it in the syrup and a little in the glaze. Got many compliments on it and my husband says it’s the only cake I need to make from here on ! Guess he really liked it 😉
Made this the other day and it turned out spectacular. Used regular dark rum because that’s what my friends and family prefer. Have several upcoming requests for this cake in different sizes, which means there will be extra minis and 6″ cakes. Have you ever frozen one of your rum cakes? If so, how to freeze and defrost so it’s not gummy? Hoping this is doable – and then just put the pineapple glaze on before serving. Thanks for sharing this great cake!
I have made it both ways, with spiced and non spiced rum. Both are delicious!
LOL..I mean at Margaretville restaurant. :)
Another awesome recipe I must pin and try.
And, hope that it is similar to my favorite cake at Johnny Bahamas that I have been looking for.
That cake is so delicious.