Caribbean Rum Cake with Pecans is a rich, boozy bundt cake featuring rum in both the cake batter and a sweet syrup that soaks into the cake.
I first tasted rum cake in the Bahamas years ago when a vendor offered samples. The sample was unforgettable—so much so that I bought several mini cakes to bring home. Those purchased cakes didn’t compare to the sample, and I suspect the vendor doused the samples with extra syrup. That memory eventually inspired me to recreate the flavor at home.
This rum cake has become one of my favorites. I often make it for special occasions, including my recent birthday. There are a few variations on rum cake: some bakers use a boxed cake mix or instant pudding for a shortcut, while others make everything from scratch. I prefer the fully homemade approach, and that’s the version here.
You can top the cake with toasted pecans, coconut, or walnuts, or leave it plain. I used coarsely chopped toasted pecans for crunch and flavor, but the topping is optional and easy to swap. Below is my recipe for Caribbean Rum Cake with Pecans—moist, boozy, and intensely flavorful.
How to make Caribbean Rum Cake
Start by prepping your bundt pan to prevent sticking. Brush the pan lightly with a mixture of neutral oil (or melted butter) and a little flour. This simple coating helps the cake release cleanly. If using pecans, sprinkle coarsely chopped toasted pecans across the bottom of the pan before adding batter.
For the batter, whisk together buttermilk and rum in a measuring cup and set aside. In a separate bowl, whisk the dry ingredients—flour, cornstarch, baking powder, baking soda, and salt.
Cream the softened butter with granulated and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then beat in vanilla. With the mixer on low, add one-third of the dry ingredients, mix until incorporated, scrape the bowl, then add half of the buttermilk-rum mixture. Continue alternating the dry ingredients and the rum mixture, finishing with the last third of the dry ingredients. This method helps keep the batter smooth and evenly mixed.
Pour the batter into the prepared bundt pan and bake until the top is golden and a toothpick comes out clean—usually around 55–70 minutes depending on your oven and pan. While the cake bakes, prepare the rum syrup: combine butter, water, rum, granulated sugar, brown sugar, and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer for a few minutes until slightly thickened. Stir in vanilla at the end.
When the cake is out of the oven and still warm, poke holes all over the top with a skewer or thin skewer, reaching down close to the bottom. Slowly pour the warm syrup over the cake so it soaks in. Cover the pan tightly with plastic wrap and let the cake sit in the pan overnight so the syrup fully absorbs.
To unmold, place a platter or cutting board over the pan and quickly invert. If the cake resists, warm the pan gently in a low oven (250–300°F) for about 10 minutes to loosen the coating, then try again. Slice and serve. The cake is rich and decidedly boozy—keep that in mind if serving around children, pregnant guests, or those avoiding alcohol.
Is Rum Cake safe for kids or pregnant women?
This recipe uses a full cup of rum between the batter and syrup. Although some alcohol cooks off during baking and simmering, significant alcohol can remain. Estimates vary, but baking and simmering do not remove all alcohol. Because of the remaining alcohol and strong boozy flavor, this cake is not appropriate for young children, pregnant women, or anyone avoiding alcohol. When serving a mixed audience, plan a separate nonalcoholic dessert.
Caribbean Rum Cake Ingredients
- Canola oil or another neutral oil (or melted butter) — mixed with flour to grease the bundt pan.
- All-purpose flour — used in the batter and for the pan-coating mixture.
- Coarsely chopped toasted pecans — optional; substitute shredded coconut or chopped walnuts, or omit if you prefer no nuts.
- Buttermilk — or 1/4 cup whole milk plus 1/4 cup sour cream or plain yogurt. Powdered buttermilk works too.
- Rum — used in both the batter and the syrup; a total of 1 cup is required. Use a rum you enjoy drinking; light or dark both work.
- Cornstarch — helps mimic cake flour for a tender crumb.
- Baking powder
- Baking soda — reacts with the buttermilk to add lift.
- Salt
- Softened unsalted butter — used in the batter and in the syrup (use dairy-free alternatives to make the cake dairy-free).
- Granulated sugar
- Brown sugar — adds molasses flavor and moisture.
- Large eggs at room temperature
- Vanilla extract — used in the batter and in the syrup.
- Water — for the syrup.
Notes and substitutions
To make this cake dairy-free, swap both the butter in the batter and the butter in the syrup for your preferred dairy-free butter. Replace the buttermilk with a dairy-free milk plus 1 1/2 teaspoons lemon juice or vinegar.
Nutrition info provided is an estimate per slice when the bundt cake is cut into 16 pieces. Adjust portion sizes as needed.
Quick method summary
- Prep bundt pan with oil-and-flour coating; sprinkle pecans in bottom if using.
- Combine buttermilk and rum; whisk dry ingredients.
- Cream butter and sugars; add eggs and vanilla. Alternate dry ingredients and rum mixture into batter.
- Bake until a toothpick comes out clean. Make syrup while cake bakes.
- Poke holes in warm cake and pour syrup over. Cover and let soak overnight, then unmold and serve.
