Tortuga Rum Cake Recipe: The Best From Betsi Hill

This recipe for Tortuga rum cake is easy and delicious. This rum cake is so good that my husband begs me to make it all the time! When you take a trip to the Caribbean islands, you’ll find these tasty cakes in every gift shop, along with the most flavorful rum. Trying Tortuga Rum Cakes sold in stores is a unique experience, with bold flavors that stand out compared to homemade versions.

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However, I love to make rum cake from scratch! I try to use locally sourced ingredients whenever possible, so my rum cake is crafted using locally sourced products including Natalie’s Orange Juice, St. Augustine Distillery’s Hand-Made Pot Distilled Rum, and locally grown Indian River citrus.

What is Tortuga Rum Cake

Tortuga Rum Cake is a beloved dessert that hails from the beautiful Cayman Islands, specifically from the renowned Tortuga Rum Factory. This cake is famous for its rich, moist, and buttery texture, which is perfectly complemented by a sweet rum mixture made with Tortuga Rum. Each bite offers a potent rum kick, making it a favorite among rum enthusiasts and dessert lovers alike.

The original Tortuga Rum Cake recipe is a closely guarded family secret, passed down through generations. However, its popularity has inspired numerous adaptations and clones over the years, each adding their unique twist with different types of rum and ingredients. Despite these variations, the essence of the cake remains the same: a dense, flavorful treat that transports you straight to the Caribbean with every bite.

Essential Ingredients and Equipment

To create an authentic Tortuga Rum Cake, you’ll need a few key ingredients and pieces of equipment. Here’s what you’ll need:

• Cooking Spray for misting the pan
• 1 package plain yellow cake mix (18.25 oz)
• 1 package vanilla instant pudding (3.4 oz)
• 1 cup water
• 8 tablespoons of melted butter
• 1/4 cup white rum, or for a nice twist, a vanilla or coconut flavored rum
• 4 eggs
• 1 bundt pan (12-cup capacity): The traditional shape for this cake, ensuring even baking.
• Non-stick cooking spray: For greasing the bundt pan to prevent sticking.
• Skewer or toothpick: Used for poking holes in the cake to allow the rum glaze to seep in.
• Saucepan: Necessary for making the rum glaze.

Having these ingredients and equipment on hand will set you up for success in making a delicious Tortuga Rum Cake.

How To Make Caribbean Rum Cake From Scratch

This recipe for rum cake will have you shouting for more. You might be familiar with the famous packaged Tortuga Rum cake you can get in stores. While I would never claim that this is as good as the original, it definitely satisfies any craving you might have for this decadent cake.

Tortuga rum cakes are iconic for their rich, moist flavors derived from a sweet rum syrup, making them a favored choice for special occasions or as a memorable gift.

There are two types of rum cakes that I have in my recipe collection: one is the basic rum cake and the second is a citrus twist on the traditional recipe! I’ll share the basic rum cake recipe first.

Caribbean Rum Cake Recipe

For this delicious rum cake, you’ll need a package of plain yellow boxed cake mix, without the pudding added. You’ll want to buy a package of vanilla instant pudding separately. Then you need some of your favorite rum, vegetable oil, water, and eggs!

If you love a little bit of crunch, feel free to add some nuts to this recipe. They won’t go into the batter, place them in the Bundt pan after it has been greased and floured!

To prepare the cake, first preheat your oven to 325 degrees and place a rack in the center of the oven. Then, lightly grease your bundt pan and dust it with flour. Make sure to shake out the excess flour. If you decide to use nuts, add them to the bottom of the pan.

Then using a stand mixer, hand mixer, or a spatula mix together the cake mix, pudding mix, rum, oil, water, and eggs in a large mixing bowl. Blend the ingredients together on low for one minute, making sure to scrape down the side of the bowl. Then, increase the mixer speed to medium for 2 minutes until the batter is thick and smooth.

Pour the batter into the pan and smooth out the top with a rubber spatula and place it in the oven. Bake it until it is golden brown and has a spring to it when lightly pressed on with your finger. It should take about 58-60 minutes. Transfer the cake to a wire rack and let it cool for 20-25 minutes. When the cake has cooled, run a sharp knife along the outside of the cake and turn it out onto a serving plate! Then, using a wooden skewer, poke holes in the top of the cake and around the sides for the glaze.

How To Make Rum Cake Glaze

Essential Ingredients

• 4 TBL butter
• 1/2 cup sugar
• 1/4 rum
• 1/4 water

The make the rum soaking glaze for rum cake you’ll need butter, water, sugar, and rum. First, place butter in a small saucepan and melt it over low heat for 2-3 minutes. Then, add the water and sugar while continuously stirring. At this point, increase the temperature to medium heat, and bring the mixture to a boil. Make sure not to burn it!

Reduce the heat slightly and let the glaze simmer until thickened, for about 4-5 minutes, stirring constantly. Finally, remove the pan from the heat and stir in the rum. Spoon the rum soaking glaze over the cake, allow it to seep into the holes and drizzle down the sides and into the center of the cake.

Allow the cake to cool completely before slicing and enjoy!

A Citrus Twist on the Traditional Rum Cake

he basic rum cake is delicious, but if you want to elevate this recipe, and really create a crowd-pleaser for your next gathering, try this citrus twist! This rum cake is moist and delicious, and truly it is hard to stop at just one slice. It is my most requested dessert for any function that we attend.

Adding rum syrup to the warm cake enhances its flavor and moisture, creating a rich and gooey texture that sets it apart from others.

How to Make a Citrus Rum Cake

To make this citrus cake you’ll need the same ingredients as in the basic recipe, but add one cup fresh orange juice, the grated orange zest from a medium orange. If you really love citrus, try mixing it up by adding 1/2 cup orange juice and 1/2 cup pineapple or grapefruit juice!

For the glaze you will need butter, sugar, rum, and orange juice. We like to use local orange juice, but use whatever is your favorite. Y

Before you start, ensure you have a prepared pan by treating your Bundt pan with cooking spray and optionally sprinkling it with flour or nuts. This step is crucial for ensuring the cake releases easily after baking, maintaining its shape and texture.

The basic rum cake is delicious, but if you want to elevate this recipe, and really create a crowd-pleaser for your next gathering, try this citrus twist! This rum cake is moist and delicious, and truly it is hard to stop at just one slice. It is my most requested dessert for any function that we attend.

Adding rum syrup to the warm cake enhances its flavor and moisture, creating a rich and gooey texture that sets it apart from others.

The Role of Tortuga Rum in the Recipe

Tortuga Rum is the heart and soul of this cake, infusing it with a distinctive taste and aroma that sets it apart from other rum cakes. The rum is used in two critical stages of the recipe: in the cake batter and in the rum glaze.

When added to the cake batter, Tortuga Rum imparts a subtle yet unmistakable rum flavor that permeates every bite. This initial infusion ensures that the cake has a consistent rum taste throughout.

The magic truly happens with the rum glaze. After the cake is baked, a rich, sweet, and sticky rum glaze is poured over it, seeping into the holes poked in the cake. This glaze not only adds an extra layer of rum flavor but also gives the cake its signature moist and luscious texture. The type of rum you use can significantly impact the final flavor, so it’s best to opt for high-quality rum like Tortuga Rum or Whaler’s Vanille Rum for the most authentic and delicious results.

By understanding the role of Tortuga Rum in the recipe, you can appreciate how each component works together to create a cake that is truly a taste of the Caribbean.

How to Serve the Best Rum Cake

Though eating a simple slice of this delicious rum cake will satisfy any sweet tooth, you may want to consider serving each slice of rum cake with vanilla ice cream – perfect for a steamy hot day. Topping a slice of this delicious dessert with homemade whipped cream and sliced strawberries or blueberries makes a beautiful serving that will have your family and guests believing that you slaved all day in the kitchen. Serve with coffee, and you have an easy dessert hit that everyone will rave over!

Using bundt pans makes it easy to remove the cake, enhancing its presentation and ensuring a perfect shape.

No matter how or when you serve this delicious dessert, you can be sure that people will be clamoring for more!

You can also try serving this Caribbean cake with our homemade, no-churn salted caramel pecan ice cream!

Tortugua Rum Cake

Easy dessert that is delicious and sure to be a crowd pleaser

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 45 minutes mins

Course Dessert

Servings 10 servings

Calories 168 kcal

Equipment

• 1 bundt pan
• 1 small sauce pan
• 1 spatula
• 1 long thin skewer
• cooking spray
• flour

Ingredients

  

1x2x3x

• 1 package plain yellow cake mix 18.25 oz.
• 1 package vanilla instant pudding mix 3.4 oz.
• 1 cup orange juice
• 1 stick butter 8 oz.
• 1/4 cup rum
• 4 eggs
• 1 medium orange – grated orange zest
• 4 TBL butter
• 1/2 cup sugar
• 1/4 cup rum
• 1/4 cup orange juice

Instructions

 

• Place rack in center of oven and preheat to 350°
• Lightly mist bundt pan with cooking spray, and dust with flour
• Put cake mix, pudding, orange juice, melted butter, and orange ze in large mixing bowl and blend on low speed for 1 minute. Scrape sides with spatula as needed. Increase mix speed to medium for 2 minutes. Scrape sides as needed with spatula. Pour into bundt pan, smoothing the top of the batter with spatula. Place in preheated oven.
• Bake for 45-50 minutes, until the cake springs back when lightly pressed with your finger and begins to pull away from the sides of the pan.
• Remove from oven and place on wire rack to cool for 20 minutes.
• Once the cake is cool, run a knife around the edge of the cake, place a plate on top and invert the cake onto the plate. Continue to let it cool.
• Prepare the glaze
• RUM GLAZE
• 4 TBL butter
• 1/2 cup sugar
• 1/4 cup rum
• 1/4 cup orange juice
• Place the butter, sugar, rum, and orange juice in a small saucepan on medium heat. Bring the glaze to a boil, stirring constantly, and cook for two minutes.
• Once the sauce is prepared, let it simmer while you prepare the cake for glaze.
• Take the long wooden skewer and poke holes in the cake. Poke holes in top, and middle so the glaze will soak down and through the entire cake.
• Spoon the hot rum glaze over the top of the cake, allowing it to drizzle down the sides and into the center of the cake. Allow to completely cool before slicing.
• You can store this cake, in plastic wrap, for up to four days at room temperature.

Nutrition

Serving: 1SliceCalories: 168kcalCarbohydrates: 12gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 90mgSodium: 159mgPotassium: 79mgFiber: 0.1gSugar: 10gVitamin A: 427IUVitamin C: 12mgCalcium: 16mgIron: 0.4mg

Tried this recipe?Let us know how it was!

Have you ever tried the Tortuga recipe in the Caribbean? Let us know in the comments below!