Caribbean Rum Cake

There’s nothing better than the flavors of the Caribbean in cake form. The rum is just an added bonus!

Caribbean Rum Cake

10 Servings - Serving Size: 1 Slice

There's nothing better than the flavors of the Caribbean in cake form. The rum is just an added bonus!


  • 1 box 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


  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.

Comments: 12

  1. Shanon June 28, 2015 at 7:53 am Reply

    This cake is insanely delicious. I use pineapple rum, which gives it an extra layer of pineapple flavor. It’s always a favorite when I entertain!

  2. grace June 14, 2015 at 3:13 pm Reply

    Wonder if I could sub with almond flour?

    • The Hungry Hoarder July 21, 2015 at 3:24 pm Reply

      You should do some research on that one first. I know almond flour is much more dense than wheat flour, I don’t have enough knowledge on it to suggest it. But that doesn’t mean it can’t be substituted. Good luck.

  3. Kim March 11, 2015 at 7:26 pm Reply

    I have coconut rum. Could I use that and sweetened condensed milk or both coconut rum and coconut condensed milk?

    • The Hungry Hoarder July 21, 2015 at 3:00 pm Reply

      I don’t see why not Kim. I think all of those would probably work.

  4. Debbie November 9, 2014 at 9:11 pm Reply

    Anything you can substitute for the cream of coconut?

    • The Hungry Hoarder January 6, 2015 at 9:19 am Reply

      You could substitute with an equal amount of sweetened condensed milk. You could even flavor the milk with coconut extract.

  5. Kristine June 25, 2014 at 4:28 pm Reply

    Is this light or dark rum? Thanks!

  6. cathy May 14, 2014 at 8:29 pm Reply

    This was the best rum cake I have ever made. I added unsalted butter and a bit of brown sugar to the glaze. It made a rich creamy buttery rum glaze. It was delicious. It did not over power you with rum but could still definitely taste it. I doubled the recipes and baked in a tube pan for 120 minutes. Turned out perfect. Double the glaze as well. I surprised myself
    with how beautiful the cake turned out. This will be my go to recipe for future rum cakes.

    • The Hungry Hoarder May 18, 2014 at 12:06 pm Reply

      So glad you enjoyed it Cathy, the glaze you made sounds delicious, I will have to try that next time. Thank you for visiting The Hungry Hoarder and I hope you bookmark this page for more recipes.

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