Spiced Rum Cake
by Sommer Collier — last updated on Jun 24, 2026 
If I could bottle up a tropical vacation into one dessert, it would be this Pineapple Coconut Spiced Rum Cake. The moist cake soaks up every bit of the buttery rum glaze, while the toasted coconut adds the perfect finishing touch. I love serving it for holidays, dinner parties, or anytime I want a dessert that always impresses my friends and family.
I mean, really, the name says it all … Spiced. Rum. Cake. This moist, fluffy, and delicious Jamaican rum cake with pineapple and coconut is peak tropical decadence! Let me tell you, this cake is surprisingly easy to make (like my pineapple upside down bundt cake) and you don’t have to be a seasoned baker to make this gorgeous boozy dessert. It’s basically a little taste of paradise in a bundt pan and the perfect dessert to share the vacation vibes with friends and family. This recipe is buttery, boozy, and loaded with tropical flavors like pineapple, coconut, and topped off with a delicious rum-soaked glaze. It’s too good to pass up!
Erika – ⭐⭐⭐⭐⭐ This rum soaked cake is pure perfection! The cake is incredibly moist, buttery, and bursting with rich rum flavor. It was a total hit at my dinner party!!
Table of Contents
Sommer’s Recipe Highlights
Moist and Tender – This bundt cake is seriously fluffy and soft, and the combination of crushed pineapple and coconut milk keeps it moist and fresh for days.
Easy Flavor Explosion – This delicious rum soaked cake is packed with tropical Caribbean flavors like coconut and pineapple and soaked in that rich rum buttery glaze. It might look fancy, but trust me, it’s actually much easier to make than you think!
Make Ahead Friendly – I love that you can make this rum cake ahead of time because it actually tastes better as it sits, just like my strawberry bundt cake.
Ingredients and Tips
- Flour – You can use either cake flour or all-purpose flour with a bit of cornstarch mixed in (see recipe card note for measurements).
- Dry ingredients – You’ll need baking powder, baking soda, sea salt, granulated white sugar and sweetened shredded coconut.
- Coconut milk – Use a high-quality unsweetened coconut milk.
- Rum – Choose any dark rum you like! This can be classic rum or spiced dark rum. But I recommend using more of a high-quality top chef alcohol for the best taste.
- Crushed pineapple – For that tropical and fruity flavor, use drained crushed pineapples and reserve the juices.
- Butter – Use unsalted, softened butter at room temperature.
How to Make
Prep the Pan – First, I preheat the oven to 350°F. Then I generously spray a 12-cup Bundt pan with nonstick cooking spray (or grease it well with butter) and dust it with a little granulated sugar. Make sure to get in all the nooks and crannies! This helps create a beautiful crust and makes the cake release easily. I also drain the crushed pineapple, saving every drop of the juice for the rum glaze later. Press the pineapple really well with a spoon or paper towels… The drier it is, the lighter the cake will be.
Toast the Coconut – Next, I spread the shredded coconut in an even layer on a rimmed baking sheet and pop it into the oven for 3-7 minutes. Keep a close eye on it because coconut can go from perfectly golden to burnt in seconds! Once it’s lightly toasted, I set it aside to cool and then I make the batter.
Find the full recipe detailed instructions and storage tips in the printable form at the bottom of the post!
Mix the Dry Ingredients – In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. Giving the dry ingredients a quick whisk now helps everything mix evenly later.
Cream the Butter and Sugar – In a large mixing bowl, I beat the softened butter and sugar together with an electric mixer until the mixture is fluffy, and noticeably lighter in color, about 3-5 minutes. Don’t rush this step—it’s what gives the pound cake its tender texture.
Finish the Batter – I reduce the mixer speed and blend in the coconut milk, eggs, spiced rum, and vanilla extract, then scrape down the bowl so everything mixes evenly. Next comes the crushed pineapple and shredded coconut. Finally, I slowly add the flour mixture, mixing just until it’s incorporated. I like to stop as soon as I don’t see dry streaks of flour because overmixing can make cake dense.
Bake – I pour the batter into the prepared Bundt pan and smooth the top. Then I bake it for 45-55 minutes. Around the 45-minute mark, I check it with a toothpick. If it comes out clean or with just a few moist crumbs, it’s ready. If not, I give it another 5-10 minutes before checking again.
Once baked, I let the cake cool in the pan for about 15 minutes. Then I carefully run a butter knife around the edges and invert it onto a cooling rack.
Make the Rum Glaze – While the cake cools, I combine the butter, sugar, reserved pineapple juice, spiced rum, and salt in a small saucepan. I bring everything to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the glaze thickens just slightly. It will thicken a bit more as it cools.
Poke – Now comes my favorite part! Using a wooden skewer, I poke holes all over the cake… Seriously, don’t be shy here! The more holes you make, the more glaze the cake can soak up.
Pour – I slowly pour the glaze over the cake, a little at a time, giving it a chance to absorb before adding more. If you place the cooling rack over a baking sheet, you can collect any glaze that drips off and spoon it right back over the cake. The more the merrier, I always say!
Crust with Coconut – Finally, while the glaze is still sticky, I sprinkle the toasted coconut over the top. Once the cake has cooled completely and the glaze has set, it’s ready to slice, serve, or wrap up for later.
Recipe Variations
- Chocolate – Fold dark or milk chocolate chips into the cake batter for a decadent chocolate twist.
- Apple pie – Add diced apples or apple pie spice into the batter.
- Shredded coconut – Mix toasted shredded coconut into the cake and use coconut flavored rum like Malibu for an more tropical tasting version of this cake.
- Raisins – Stir in some raisins for extra sweetness.
- Nuts – Fold some chopped pecans or walnuts into the Jamaican rum cake batter for some nutty crunch.
- Mini cakes – Make mini individual versions of this spiced rum cake by baking them in mini bundt pans or muffin tins. the booze.
Storage Tips
- Storing Leftovers – To keep the crumb tender and moist I suggest loosely covering the cake with plastic wrap and keeping it at room temperature. It will keep well for 3-4 days on the counter. However, you can keep it in the fridge for up to a week for longer storage.
- Freezing Leftovers – Cut the Caribbean rum cake into sections, and wrap each section tightly in plastic wrap. Then wrap them in a layer or two of aluminum foil before storing in the freezer for up to 3 months. Thaw the soaked cake on the countertop for an hour or so, until it comes to room temperature.
Serving Suggestions
You can transfer the Jamaican rum cake to a serving platter and serve right away, by itself or with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair it with a strong cup of coffee or espresso and garnish it with a few berries or freshly sliced pineapple chunks for a pop of color.
Frequently Asked Questions
To get a fluffy cake, avoid over-mixing the batter. Once you’ve added the flour, stop mixing as soon as the batter is combined.
The more, the better! You really want the dark spiced rum to soak into every bit of the cake.
No! Let the cake cool in the bundt pan for at least 15 minutes before flipping onto the wire rack. Then continue cooling until it’s no longer warm before poking it with holes. Otherwise, the glaze will stay too liquidy and run right through the cake.
Yes, kids can eat this Jamaican rum soaked cake. As noted above, after baking and simmering the rum there really is very little alcohol left.
For better or for worse, no, you cannot get drunk on rum cake. There is only 1/2 cup in the entire cake, which is then baked – plus 1/2 cup of dark spiced rum to make the glaze, which is simmered on the stovetop. So, while the cake has plenty of deep, delicious rum flavor, it won’t get you intoxicated.
More Cake Recipes
Spiced Rum Cake
Video
Ingredients
For the Spiced Rum Cake –
- 2 ½ cups cake flour (OR 2 ¼ cups all-purpose flour + ¼ cup cornstarch)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- 12 tablespoons unsalted butter softened
- ¾ cup unsweetened coconut milk canned (or whole milk)
- 4 extra large eggs
- ½ cup dark spiced rum or dark rum
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple drained and juices reserved for glaze (from 20 ounce can)
- ½ cup sweetened shredded coconut
For the Rum Glaze –
- ¼ cup unsalted butter
- 1 cup natural granulated sugar
- ½ cup pineapple juice reserved from can
- ½ cup spiced rum
- Pinch of salt
For the Topping –
Instructions
- Prep: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray (or grease with butter) and dust with extra granulated sugar. Drain the canned crushed pineapple well, reserving the juices to use in the glaze. Press the pineapple to make it as dry as possible.
- For Toasted Coconut Topping: Place ¾ cup shredded coconut on a rimmed baking sheet. Spread out in a thin even layer. Toast the coconut in the oven for 3-7 minutes. Watch it carefully – coconut turns dark fast! Once the coconut is golden, remove it from the oven and cool.
- For the Cake: In a medium bowl, mix the flour, baking powder, baking soda, and salt together.
- In a large mixing bowl, use an electric mixer to beat the granulated sugar with the softened butter. Beat on high speed to “cream” the ingredients until fluffy and lighter in color, about 3-5 minutes.
- Lower the speed and mix in the coconut milk, eggs, rum, and vanilla extract. Scrape the bowl with a rubber spatula.
- Beat in the crushed pineapple and shredded coconut. Then slowly beat in the flour mixture until just combined. Scrape the bowl and beat again for just a few seconds.
- Pour the batter into the pan and bake for 45-55 minutes. After 45 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. Allow the cake to cool for 15 minutes, then run a butter knife around the edge of the pan. Flip the cake out onto a cooling rack.
- For the Rum Glaze: While the cake is cooling, prepare the spiced rum glaze. In a saucepan combine the butter, sugar, pineapple juice, rum, and salt. Over 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. (The more holes the better – don’t go easy on it!) Slowly pour the glaze over the cake, a ¼ cup at a time, allowing it to absorb until all the syrup has been applied. (If you set the cooling rack over a pan, you can gather the run-off glaze and pour it over again for extra flavor and moisture.)
- Sprinkle the toasted coconut over the cake while the glaze is still wet. Then allow the cake to dry before wrapping to store.
I’m obsessed with this rum soaked cake! The texture is soft and tender, and the buttery rum glaze adds an irresistible sweetness. This recipe is definitely a keeper!
Absolutely delicious! The rum glaze soaks perfectly into the cake, making every bite sweet and flavorful.
This rum soaked cake is pure perfection! The cake is incredibly moist, buttery, and bursting with rich rum flavor. It was a total hit at my dinner party!!