Caliente Rum Cake

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  • 1 cup golden raisins
  • 1 cup Captain Morgan® Spiced Rum
  • 1 1/2 tablespoons TABASCO® brand Original Red Sauce
  • 1 cup chopped pecans
  • 1 (18.5-ounce) box yellow cake mix
  • 1 (3.5-ounce) box vanilla pudding mix
  • 4 eggs
  • 1/2 cup peanut oil
  • 1/4 cup cold water

Rum Glaze

Whipped Cream Icing

  • 1 cup heavy cream
  • 1/2 cup sugar


  • Flaked coconut
  • Blackberries and raspberries (fresh, if possible)
  • Green top from 1 fresh pineapple


To make cake, combine raisins, rum and TABASCO® Sauce in a small bowl and soak for 2 hours.

Preheat oven to 350°F. Grease a 10-inch Bundt pan; sprinkle pecans evenly over bottom of pan.

Combine cake mix, pudding mix, eggs, oil, and water in a large mixing bowl. Beat with an electric mixer on medium speed until smooth and well combined. Stir in raisins.

Pour cake batter evenly into prepared pan. Bake for 1 hour or until a wooden toothpick inserted near center comes out clean. Cool cake on rack for 10 minutes; remove from pan and poke holes throughout cake using a wooden skewer. Let cool on rack about 20 minutes longer.

Meanwhile, prepare Rum Glaze: Melt butter in a small saucepan over low heat; add water, brown sugar, and TABASCO® Sauce and bring just to a boil, stirring constantly. Remove from heat and stir in rum.

Place cake on a cake plate. Slowly drizzle rum glaze evenly over cake, allowing it to soak into cake.

To make icing, combine whipping cream and sugar in a mixing bowl and beat with an electric mixer until soft peaks form.

When ready to serve, drizzle icing over raised area of cake and garnish with coconut and berries. Insert pineapple top into center hole of cake and serve immediately.

Makes one 10-inch cake, 10 to 12 servings.

Submitted by Firefighter Ronnie Horruitiner, Miami Fire Department, second place winner of America's "Hottest" Firefighting Cook in the third national TABASCO® Cook & Ladder® Competition.

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