This Caribbean Rum Cake is a moist bundt cake made with yellow cake mix, vanilla pudding, cream of coconut, crushed pineapple and a splash of rum. After baking, you poke holes in the cake and pour a rum and coconut mixture over the top so every bite is soaked with tropical flavor. Chill it well before serving.
Carribean |
Bundt Cakes |
Potluck |
Vegetarian |
Desserts
Caribbean Rum Cake
Nutritional Information
Calories
309
Fats
11.8 g
Protein
3.3 g
Carbs
43 g
There’s nothing better than the flavors of the Caribbean in cake form. The rum is just an added bonus!
Ingredients
- 1 box (18 ounce) yellow cake mix
- 1 box (3.4 ounce) vanilla instant pudding
- 1 can (15 ounce) cream of coconut, divided
- 1/2 cup + 2 tablespoons rum, divided
- 1/3 cup vegetable oil
- 4 large eggs
- 1 can (8 ounce) crushed pineapple, drained
Directions
1
Preheat oven to 350F.
2
In large mixing bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup of rum, oil and eggs.
3
Beat on medium speed for 2 minutes.
4
Fold in the pineapple, blending well.
5
Pour into greased and floured bundt pan.
6
Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean.
7
Cool 10 minutes on a wire rack, remove from pan.
8
Poke holes about 1 inch apart in cake almost to bottom.
9
Combine remaining cream of coconut and remaining 2 tablespoons of rum.
10
Slowly pour over cake.
11
Chill thoroughly.
12
Refrigerate unused portions.
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