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5 from 1 vote

Caribbean Rum Cake (no pudding version)

Caribbean Rum Cake (no pudding version) is a soft and moist drunk cake to be enjoyed during holiday time or any special occasion!
Prep Time15 mins
Cook Time45 mins
Course: cake
Cuisine: Caribbean
Servings: 12 people


  • 1 ¾ cup flour
  • ½ cup dry milk powder full fat
  • 4 teaspoons baking powder
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • 1 ½ cups white sugar
  • ¼ cup firmly packed brown sugar
  • ½ cup oil
  • 4 eggs
  • ½ cup rum
  • 2 teaspoons vanilla extract
  • Chopped nuts optional

Rum Glaze Ingredients

  • ½ cup butter
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup water
  • ½ cup rum


  • Preheat oven to 350 F. Spray a springform pan with non stick spray.
  • Sprinkle chopped nuts on bottom of pan (if using).
  • In the bowl of an electric mixer, combine flour, milk powder, baking powder, cornstarch, salt and sugars. Mix to combine.
  • In a small bowl, combine oil, eggs, rum and vanilla extract.
  • Add to dry ingredients and mix until thoroughly incorporated.
  • Transfer to prepared baking dish.
  • Bake for 45 minutes.
  • Turn off oven and leave cake in oven for 10 minutes.
  • Meanwhile, in a saucepan, combine butter, salt, sugar and water.
  • Cook on medium high heat until the butter melts. Boil for 2 minutes.
  • Add rum and cook for another 2 minutes.
  • Let cake rest for 5 minutes.
  • With a rubber spatula, go around the perimeter of the cake, making sure it is not sticking anywhere.
  • Pierce cake all over with a toothpick.
  • Pour rum glaze over cake and wait 2-3 minutes until the cake has absorbed all of the liquid.
  • Remove the sides of the springform pan.
  • Flip cake over onto a plate.
  • Using a rubber spatula, carefully remove the bottom of the cake pan.
  • Wrap the cake tightly with plastic wrap and then aluminum foil, using 2 plates to flip the cake back and forth until it is properly wrapped.
  • On the next day, unwrap and cake, slice and enjoy!


Start making the cake 1 day before you plan to serve it.