Looking for an easy Puerto Rican rum cake recipe?
This homemade dessert uses Puerto Rican rum to create a moist, flavorful cake that is perfect for Halloween parties, family gatherings, and holiday celebrations.
Contents
Puerto Rican Rum and Baking
Cake Ingredients
- 1 box French Vanilla cake mix
- Eggs (according to package directions)
- Oil (according to package directions)
- Milk instead of water
Baking a Puerto Rican rum cake.
I enjoy baking, especially with Puerto Rican rum. Whether you're attending a family gathering, holiday celebration, or Halloween party, a Puerto Rican rum cake is a delicious way to share a taste of Puerto Rico with friends and family.
Steps on how to add Puerto Rican rum to a boxed cake mix.
- Choose the French Vanilla or Yellow mix flavor.
- Follow the steps indicated on the box.
- Decide what shape (s) and size (s) you wish to bake cake (s). For example, square, round, cup cakes, etc.
- Prepare the rum syrup while the cake bakes.
- Wait for the cake to be fully cool prior to adding the rum syrup.
Debbie's Baking Tip
“Unfortunately you will not be able to taste the rum with a chocolate cake mix from a box.”
Debbie's Baking Tip
“Take the eggs out the refrigerator at least 30 minutes prior to adding them to the cake mix.”
Rum Cake Syrup
Rum is one of Puerto Rico's most popular baking ingredient.
Ingredients and how to prepare
- 2 cups of water
- 1 cup of regular sugar
- Heat the water with the sugar and stir at all times until water begins to boil. It should take 2 minutes.
- Let the water with sugar cool.
- Pour in the rum and mix with the cooled water with sugar and place in refrigerator.
- Remove the cooled cake from the baking pan and place on a plate.
- Carefully pierce the cake with a fork or toothpick, creating small holes across the surface.
- With patience and using a spoon slowly pour in the rum into tiny holes you made with the fork or toothpick. This will be the first round.
- Place the rum syrup in the refrigerator and walk away from the cake, so it absorbs the rum.
- Time for the second round of rum syrup. Walk away and wait 3 more hours.
Debbie's Baking Tip
“Place the water with sugar in a container inside the freezer to speed the cooling process. Keep an eye...do not let it freeze. It should take 20 minutes to cool."
Debbie's Baking Tip
“Divide the amount of water with sugar, so you can prepare two syrups with different rums. Great tip for those who decide to bake cake with muffin pans."
"I like to poor 1.5 ounces of rum into 1 cup of water mixed with 1/2 cup with sugar. Practice makes perfection. "
Debbie's Baking Tip
"Clean the fork or toothpick before re-inserting it into the cake to prevent crumbs from blocking the holes."
Debbie's Baking Tip
“Pour in the second round of rum syrup after 3 hours.”
Debbie's Baking Tip
“Bake the cake in the afternoon, pour in the two rounds of rum syrup, let it sit all overnight and serve for breakfast or lunch on the next day. Yummy!”
Serve and enjoy
Debbie's Baking Tip
The most important decision when preparing a Puerto Rican rum cake is the type of rum you choose.
- “Darker the Puerto Rican rum...tastier rum cake.”
- "Highly recommend Puerto Rican aged rum from 3 to 5 years."
Final Tip
Baking a Puerto Rican rum cake is a simple way to bring a taste of Puerto Rico into your home. Whether you serve it at a Halloween party or a family gathering, the rich flavor of Puerto Rican aged rum makes this cake memorable and delicious.
Debbie's Baking Tip
“A rum cake tastes better with No frosting or glaze. Remember your goal is to taste the rum in your cake.”
