Caribbean Rum Cake

Caribbean Rum Cake

Preheat oven to 350’F Very heavily grease and flour a 10-inch tube pan; you can use the nonstick spray can with flour. The sugar in the nuts will stick if you don’t grease’ and flour the pan enough. Sprinkle the glazed walnuts or chopped pecans on ll)t’ bottom of the pan. Set aside.

In the bowl of an electric stand mixer, mix the flour, sugar, baking powder, cincl pudding mix. Add the oil, eggs, pineapple juice, and rum. Beat on medium-high speed until a smooth batter forms.

Pour into the prepared pan and bake for 55-60 minutes. Allow to cool for 5 minutes. Run a knife or small offset spatula around the outside of the cake and around the tube to loosen it. With a towel to protect your hand, the tube out from the bottom while pulling it from the top.


  • 1½ cups /7-ounce bag) Butter Toffee Glazed walnuts, such as Emerald brand, or pecan halves
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 /3.4-ounce) package instant vanilla pudding, such as Jell-O brand
  • ½ cup canola oil
  • 4 large eggs
  • ¾ cup (6-ounce can) pineapple juice 1/i cup rum

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Recipe by Susie Fishbein