This Pina Colada Rum Cake is moist, boozy, & upside-down – infused with everything coconut, crowned with a pineapple halo & toasted coconut caramel sauce.
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy rum cake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Rum cake has a special place in the hearts and home of Mr. Crumby and I.
It all started back on our first vacation together, a cruise to the Bahamas back in 2007. We’d been together a year, so we grabbed some friends and hopped a
ship for a weekend getaway. I had never been out of the country, much less somewhere as “exotic” as the Bahamas, so I was pretty pumped to explore.
In Nassau, we found a little shop called the Tortuga Rum Company, where we proceeded to spend obscene amounts of money on bottles of rum, rum balls, and every flavor rum cake they carried. Of course, we didn’t see any of it again until we got off the ship. Cue my sad-face.
But when we got home and tore into my first rum cake, I fell in love. I just couldn’t get over the yummy cake, marinated in that classic rum bite. Whenever I came upon a Tortuga cake after that trip, I made sure to grab a few.
Of course, I’ve made my own over the years, but you never forget your first.
1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow
1/4 C (4 oz.-1 stick) unsalted butter, softened
3 large eggs
8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)
1/4 C reserved juice of crushed pineapple
1/4 C Malibu Rum (or any light rum)
Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine.
Beat at medium speed for two minutes. Fold in drained crushed pineapple.
Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze.
How to make it
1/2 C cream of coconut (Coco Lopez)
1/2 C Malibu rum
1/4 C confectioner’s sugar
Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.
When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.
(makes 1 bundt cake)