Best 3 Tropical Rum Cake Recipes

Embark on a tropical adventure with our tantalizing Tropical Rum Cake, a symphony of flavors that will transport you to paradise. This delectable cake is a perfect blend of moist, fluffy crumb and a luscious rum glaze that seeps into every bite. The secret lies in the generous amount of fresh pineapple and coconut, which lend a burst of tropical sweetness, while the rum adds a subtle warmth and complexity. Indulge in the full experience with our curated collection of tropical rum cake recipes, catering to various dietary preferences and skill levels. From a classic rum cake that embodies tradition to a gluten-free and vegan version that caters to special dietary needs, we have something for everyone. Dive into the tropical paradise of flavors and create a taste of paradise in your own kitchen.

Here are our top 3 tried and tested recipes!

TROPICAL PINEAPPLE COCONUT RUM CAKE

Tropical Pineapple Coconut Rum Cake image

A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not...

Provided by Jeanne Pence

Categories Other Desserts

Time 1h20m

Number Of Ingredients 14

Ingredients

1 box Duncan Hines pineapple cake mix
1 box Jell-o instant coconut cream pudding mix (small; 3.4 oz)
4 large eggs
1/2 can(s) crushed pineapple, drained reserving 1/2 cup juice (20 oz can)
1/2 c pineapple juice
1/2 can(s) cream of coconut (2/3 cup)
1/2 c Jamaican rum
1/2 c vegetable oil
PINEAPPLE-RUM GLAZE
1 stick butter
1/4 c water
1 c brown sugar
1/2 can(s) crushed pineapple, drained (remaining from cake)
3/4 c Jamaican rum

Steps:

1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
3. Pour batter into prepared pan.
4. 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.
5. RUM GLAZE: Melt butter in a saucepan.
6. Stir in water and sugar. Boil 5 minutes stirring constantly.
7. Add pineapple and boil 1 more minute while stirring.
8. Remove from heat and add rum; set aside and cool 10 minutes.
9. 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!

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE

Pound Cake With Tropical Fruit and Rum-Apricot Sauce image

Make and share this Pound Cake With Tropical Fruit and Rum-Apricot Sauce recipe from Food.com.

Provided by Mami J

Categories Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup apricot jam
1/2 cup water
1 tablespoon rum
2 mangoes, peeled, halved and thinly sliced
4 kiwi fruits, peeled and sliced
1 lb cake, sliced
1 cup whipped cream

Steps:

In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.

TROPICAL RUM CAKE

Tropical Rum Cake image

My hubby came up with this variation of our rum cake recipe. Not big on pineapple or mango? Just use white rum and a yellow cake mix. Just as delish!

Provided by Glenda Ferrara

Categories Cakes

Time 1h

Number Of Ingredients 10

Ingredients

1 box pineapple cake mix, pudding in the mix.
4 whole eggs
1/2 c water
1/2 c mango rum
3/4 c choppen pecans (optional)
1/2 c oil (or) applesauce
below for the topping
1/2 c mango rum (or you can cut to 1/4 c rum and 1/4 c water)
1 c sugar or substitute (splenda, agave etc)
1 stick butter

Steps:

1. Preheat oven to 325 degrees. Blend the first 6 ingredients then beat on high for 6 mins.
2. Pour batter into a non stick Bundt Pan (I still spray lightly with Baker's Joy before I add batter)
3. Bake in a pre-heated oven on middle rack for 40 to 45 minutes. Top should be golden brown. Remove from oven.
4. 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!

Tips:

Use a bundt pan with a removable bottom for easy release of the cake.
Be sure to grease and flour the pan thoroughly to prevent sticking.
Do not overmix the batter; overmixing can result in a tough cake.
Allow the cake to cool completely before glazing. This will help the glaze set properly.
For a richer flavor, use dark rum instead of light rum.
For a more festive presentation, garnish the cake with fresh fruit or whipped cream.

Conclusion:

This tropical rum cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful crumb and sweet glaze, this cake is sure to be a hit. Whether you are serving it for a special occasion or just as a sweet treat, this tropical rum cake is sure to please everyone.