Almost Tortuga Rum Cake Recipe

Name: Almost Tortuga Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Cake Mix; 2 cups cake flour; 1 1/2 cups granulated sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1/2 cup butter, cut into bits; 3 tablespoons vegetable oil; For the Cake; 1/2 cup finely chopped walnuts; 1 (3 1/2 ounce) package vanilla instant pudding mix; 1/2 cup milk; 4 eggs; 1/2 cup whaler vanille rum (Hawaiian-style rum); 1/2 cup vegetable oil; 1 teaspoon vanilla extract; Rum soaking Glaze; 1/2 cup butter (do not substitute); 1/4 cup water; 1 cup granulated sugar; 1/2 cup whaler vanille rum (Hawaiian-style rum)

Servings: persons

Basic Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
For the Cake
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum soaking Glaze
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)

1
Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2
On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3
This mix may be contained and stored for up to 3 months in the refrigerator.
4
For the Cake:
5
Preheat oven to 325 degrees.
6
Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7
Sprinkle the chopped walnuts on the bottom.
8
Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
9
Batter should be very smooth.
10
Pour into Bundt pan.
11
Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12
Remove from oven and place on a cooling rack while making the soaking glaze.
13
Rum Soaking Glaze:
14
Combine butter, water and sugar in a small saucepan.
15
Bring to a boil carefully as mixture boils over very easily.
16
Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
17
Remove from the heat and add the rum, mix to combine.
18
While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
19
Allow cake to cool completerly in pan before turning out onto serving platter.
20
This cake is delicate, so once it is turned out, it can not be moved around easily.
21
Can be eaten when fully cool, but even better the next day!

1811

kcal

Calories

108

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Basic Cake Mix, 2 cups cake flour, 1 1/2 cups granulated sugar, 4 teaspoons baking powder, and more.

Yes, Almost Tortuga Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almost Tortuga Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions