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Rum Cake Recipe from overheat with toasted coconut

Rum Cake Recipe

This Rum Cake Recipe is a moist, flavorful and delicious dessert from The Bahamas! The cake is cooked in a bundt pan, then drizzled with a Sugar-Rum Syrup.
5 from 1 vote
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Course: cake, Dessert
Cuisine: The Bahamas
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 servings


  • Bundt Pan


Cake Ingredients

  • 1 15 oz Boxed Yellow Cake Mix
  • 1 3 3/4 oz box French Vanilla Instant Pudding Mix
  • 4 Eggs
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 1/2 cup Spiced Dark Rum

Topping Ingredients

  • 1/2 cup Butter
  • 1/4 cup Water
  • 1 cup Sugar
  • 1/2 cup Spiced Dark Rum
  • 1/2 cup Unsweetened Coconut Flakes, optional


  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease and flour a bundt pan.
  • In a mixing bowl, combine all cake ingredients and mix with an electric mixer until all the lumps are gone.
  • Pour into the prepared pan and place in the oven. Cook for about 60 minutes or until a toothpick comes out clean.
  • In a medium saucepan, melt the butter on the stove. Whisk in the water and sugar, and bring to a light boil. Stirring constantly, cook it for about 5 minutes. When the 5 minutes is up, remove the pot from the stove and pour in the rum.
  • Allow the mixture to cool a bit. Turn the bundt cake out onto a plate or cookie sheet. When the topping mixture is cooled, use a spoon to drizzle the mixture over the top of the cake, making sure to get all of the cake.
  • (Optional) Add the unsweetened coconut flakes to a small, dry frying pan over medium heat. Stir for a few minutes until the coconut is toasted and has turned brown. Sprinkle over rum cake.
  • Serve and enjoy!


For educational or personal use only. 
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