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Tropical Rum Cake

Tropical Rum Cake


  • Author: Amy @ The Blond Cook
  • Prep Time: 10
  • Cook Time: 70
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

For the rum-marinated fruit: 

  • 2 cups green grapes
  • 1 (10-ounce) jar maraschino cherries, drained (reserve 810 cherries for cake)
  • 1 cup spiced rum

For the cake:

  • Cooking spray
  • 4 cored slices of pineapple, halved
  • 810 maraschino cherries (without stem)
  • 1/2 cup chopped pecans
  • 1 (15.25-ounce) box butter recipe cake mix
  • 1 (3.4-ounce) INSTANT banana cream pudding mix
  • 1 teaspoon nutmeg
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup spiced rum
  • 1 cup shredded coconut
  • For the glaze:
  • 1 stick (1/2 cup) butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2/3 cup spiced rum

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Place grapes and maraschino cherries in a bowl and pour in 1 cup of spiced rum.  Stir to coat, cover and refrigerate.
  3. 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.
  4. Sprinkle evenly with pecans.
  5. 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.
  6. Pour over pineapple, cherry and nut mixture in bundt pan.
  7. Bake for 50-60 minutes, or until toothpick inserted is removed clean.  Place on a baking rack to cool.
  8. 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.
  9. Remove from heat, add rum and stir well to combine.
  10. Once cake has cooled, invert onto a serving plate.  Using a skewer, 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.

Notes

I save the rum marinade from the cherries and grapes to mix with ginger ale for a special cocktail!