Caribbean Festival Rum Cake
A tropical delight bursting with warm spices and rich flavors—without the alcohol! This moist and flavorful cake is perfect for any celebration.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 3.4 oz box instant vanilla pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup non-alcoholic rum substitute blend of water & rum extract
- ½ cup whole milk or non-dairy alternative
- Optional Add-Ins:
- ½ cup chopped nuts pecans or walnuts
- ½ cup dried fruit raisins, pineapple, or coconut flakes
- Non-Alcoholic Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ½ cup non-alcoholic rum substitute
- 1 teaspoon vanilla extract
Instructions
Preheat and Prepare:
- Preheat your oven to 325°F (165°C).
- Grease a 10-inch Bundt pan with butter or non-stick spray, then dust lightly with flour.
Mix the Dry Ingredients:
- In a large bowl, whisk together:
- Flour
- Sugar
- Vanilla pudding mix
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Pro Tip: Sifting the dry ingredients helps evenly distribute flavors.
Combine the Wet Ingredients:
- In another bowl, cream butter and oil until smooth.
- Beat in the eggs, one at a time.
- Stir in vanilla extract and non-alcoholic rum substitute.
- Actionable Insight: Ensure your eggs and milk are at room temperature for a smoother batter.
Bring It All Together:
- Alternate adding the dry ingredients and milk into the wet mixture. Mix gently until just combined.
- Avoid overmixing to keep the cake light and fluffy.
- Fold in optional nuts or dried fruit if using.
Bake to Perfection:
- Pour the batter into the prepared Bundt pan.
- Smooth the top with a spatula.
- Bake for 55–60 minutes or until a toothpick inserted comes out clean.
- Quick Tip: Rotate the pan halfway through if your oven heats unevenly.
Prepare the Non-Alcoholic Glaze:
- In a saucepan, melt butter over medium heat.
- Stir in sugar and water, bringing to a gentle boil.
- Simmer for 5–8 minutes until slightly thickened.
- Remove from heat and stir in rum substitute and vanilla extract.
Glaze and Rest:
- Let the cake cool in the pan for 10 minutes.
- Use a skewer or toothpick to poke holes all over.
- Slowly pour the warm glaze over the cake, letting it soak in.
- For the best flavor, cover loosely with plastic wrap and let rest at room temperature for at least 4 hours or overnight.
Video
Notes
Room Temperature Ingredients Matter 🌡️ – Using room-temperature eggs, butter, and milk ensures a smoother batter and better cake texture.
Don't Overmix! 🚫🔄 – Mixing too much can lead to a dense cake. Stir just until the ingredients are incorporated.
Want More Tropical Flavor? 🌴 – Add shredded coconut, crushed pineapple, or even a dash of citrus zest for an island-inspired twist.
Make It Dairy-Free 🥛🚫 – Swap out whole milk for coconut milk or almond milk and use a dairy-free butter alternative.
Perfect Glaze Absorption 🍰💧 – Poking holes in the cake before adding the glaze helps it soak in deeply, creating an extra moist and flavorful bite.
Let It Rest for Best Flavor ⏳ – While it’s tempting to dig in right away, allowing the cake to sit for several hours (or overnight) helps the flavors meld beautifully!
Don't Overmix! 🚫🔄 – Mixing too much can lead to a dense cake. Stir just until the ingredients are incorporated.
Want More Tropical Flavor? 🌴 – Add shredded coconut, crushed pineapple, or even a dash of citrus zest for an island-inspired twist.
Make It Dairy-Free 🥛🚫 – Swap out whole milk for coconut milk or almond milk and use a dairy-free butter alternative.
Perfect Glaze Absorption 🍰💧 – Poking holes in the cake before adding the glaze helps it soak in deeply, creating an extra moist and flavorful bite.
Let It Rest for Best Flavor ⏳ – While it’s tempting to dig in right away, allowing the cake to sit for several hours (or overnight) helps the flavors meld beautifully!