Tropical Rum Cake Recipes

TROPICAL FRUIT CAKES

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

SPICED RUM TROPICAL DUMP CAKE

Steps:

• Preheat oven to 350F.
• Spray a 9x13 inch pan with baking spray.
• Dump the can of pineapple and can of mandarin oranges into a large bowl.
• Mix in the spiced rum.
• Pour spiked fruit into the pan and spread with a spatula to make even.
• Sprinkle cake mix over the fruit, doing your best to evenly distribute the mix.
• Drizzle butter evenly as best you can over the cake mix.
• Sprinkle the coconut on top of the butter covered cake mix.
• Bake for 50-60 minutes.
• Remove from oven.
• You can serve dump cake warm or cold. I prefer mine warm for dessert and cold for breakfast. ????
• Serve with ice cream or whipped cream for extra yumminess.

TROPICAL RUM CAKE

Steps:

• Preheat your oven to 325 degrees F.
• Place grapes and maraschino cherries in a bowl and pour in 1 cup of spiced rum. Stir to coat, cover and refrigerate.
• Spray a bundt pan generously with cooking spray. Place pineapple slice halves in ridges of bundt pan evenly and evenly distribute cherries around pineapple slice halves.
• Sprinkle evenly with pecans.
• In a large bowl, mix together the cake mix, pudding mix, nutmeg, eggs, water, vegetable oil and rum with a mixer on medium speed until smooth. Add coconut flakes and stir until combined.
• Pour over pineapple, cherry and nut mixture in bundt pan.
• Bake for 50-60 minutes, or until toothpick inserted is removed clean. Place on a baking rack to cool.
• While cake is cooling, prepare the rum glaze. Melt butter in a small saucepan over medium heat. Add sugar, then add water. Stir to combine. Increase heat to high and boil for 5 minutes, stirring frequently.
• Remove from heat, slowly add rum (exercise caution when adding rum, mixture will bubble) and stir well to combine.
• Once cake has cooled, invert onto a serving plate. Using a skewer or toothpick, pierce holes throughout the cake. Drizzle glaze over top and sides of cake, allowing it to absorb the glaze. Garnish with the marinated cherries and grapes.

TROPICAL PINEAPPLE COCONUT RUM CAKE

Steps:

• CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
• Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
• Pour batter into prepared pan.
• Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
• RUM GLAZE: Melt butter in a saucepan.
• Stir in water and sugar. Boil 5 minutes stirring constantly.
• Add pineapple and boil 1 more minute while stirring.
• Remove from heat and add rum; set aside and cool 10 minutes.
• Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!

TROPICAL RUM CAKE

Steps:

• Preheat oven to 325 degrees. Blend the first 6 ingredients then beat on high for 6 mins.
• Pour batter into a non stick Bundt Pan (I still spray lightly with Baker's Joy before I add batter)
• Bake in a pre-heated oven on middle rack for 40 to 45 minutes. Top should be golden brown. Remove from oven.
• While cake is still hot add topping ingredients to a small saucepan on a med heat. Bring to a boil and let rapidly boil for a couple minutes, while stirring. Watch carefully so it doesn't boil over. Take a large fork (with 2 tines) and poke holes in still hot cake. Slowly pour or spoon topping over entire hot cake and leave in bundt pan until all the liquid is absorbed. Then turn cake upside down on serving plate. Sprinkle with powdered sugar or decorate with fresh fruit. Very rich, so easily cut into 16 servings. Even better if cake is still a little warm. A crown pleaser for sure. (make sure everyone knows there is alcohol in cake in case of sensitivites) Enjoy!

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

RUM CAKE

Steps:

• Cake: Preheat oven to 325 degrees.
• Grease and flour a 12c.
• Bundt pan.
• Mix all cake ingredients together.
• Pour batter into prepared Bundt pan.
• Bake for 1 hour and cool completely.
• Make the glaze while cake is cooling.
• Glaze: Melt butter in sauce pan.
• Stir in water and sugar.
• Bring to a boil for 5 minutes stirring constantly.
• Remove from heat.
• Stir in the Rum.
• Invert the cake onto a serving plate or cake stand.
• Prick the top of the cake with a toothpick to allow the glaze to soak in.
• Drizzle and smooth the glaze evenly over the top and sides.
• Allow the cake to absorb the glaze.
• Repeat until all of the glaze is used up.
• (This will take several applications).

TROPICAL ISLAND BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
• Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
• Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.