Caribbean Festival Rum Cake Recipe (Non-Alcoholic Version!)

Introduction About Caribbean Festival Rum Cake Recipe

Nothing says Caribbean celebration like a delicious, moist, and flavorful festival rum cake—and the best part? You can make it without alcohol while still keeping all the rich, buttery goodness that makes this cake so special!

This non-alcoholic Caribbean festival rum cake recipe is perfect for family gatherings, holiday celebrations, and anyone who prefers an alcohol-free dessert. Instead of dark rum, we’ll be using a rum extract alternative that delivers that classic Caribbean flavor without the booze.

So let’s grab our ingredients and start baking this sweet, syrup-soaked masterpiece that everyone can enjoy!

Why This Cake is Perfect for Every Celebration

One of the best things about this Caribbean festival rum cake is its versatility. Whether you’re making it for a birthday, holiday gathering, or a weekend treat, it always delivers a show-stopping dessert that people will rave about. The soft, buttery texture combined with the sweet, rum-flavored syrup makes every bite decadent and satisfying. Since this version is alcohol-free, it’s great for serving at family-friendly events, school functions, and even as a special treat for kids. Plus, its long shelf life means you can make it ahead of time and still enjoy it days later!

The Tradition of Caribbean Festival Rum Cake Recipe

This cake has deep roots in Caribbean baking traditions and is inspired by the steamed British Christmas puddings brought by colonists in the 18th century. Over time, Caribbean bakers gave the recipe a flavorful upgrade, turning it into the moist, spiced, and syrup-infused cake we know today.

It’s a favorite during festivals, birthdays, and holidays, and the best part is—it’s easy to make at home!

Ingredients You’ll Need To Make Caribbean Festival Rum Cake Recipe

Here’s what you’ll need for this homemade rum cake—without the rum!

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 package (3.4 oz) instant vanilla pudding mix (for extra moisture!)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil (keeps it extra soft!)
• 4 large eggs
• ½ cup milk
• 1 tablespoon rum extract
• 1 tablespoon vanilla extract

For the Rum-Style Syrup (Non-Alcoholic!)

• ½ cup unsalted butter
• ¼ cup water
• ½ cup granulated sugar
• 1 teaspoon rum extract

Optional Toppings:

• ½ cup chopped pecans
• ½ cup shredded coconut (for a tropical twist!)

How to Make Caribbean Festival Rum Cake Recipe (Alcohol-Free)

This cake follows four simple steps: making the batter, baking the cake, preparing the syrup, and soaking the cake.

Preparing the Cake Batter

1. Preheat your oven to 325°F (163°C). Grease a bundt pan generously with butter or cooking spray. If using pecans, sprinkle them evenly at the bottom of the pan.
2. In a large mixing bowl, whisk together the flour, sugar, brown sugar, pudding mix, baking powder, and salt.
3. Add the butter and oil, then mix until the texture is crumbly (this makes the cake super soft!).
4. In another bowl, beat the eggs, milk, rum extract, and vanilla extract. Slowly add this to the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared bundt pan and smooth the top.

Baking the Cake to Perfection

1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
2. Once baked, let it cool for 10 minutes in the pan before carefully inverting it onto a wire rack.

Making the Non-Alcoholic Rum Syrup

1. In a small saucepan, melt the butter over medium heat.
2. Add the sugar and water, stirring until the sugar dissolves.
3. Bring to a gentle simmer and cook for about 5 minutes, until slightly thickened.
4. Remove from heat and stir in the rum extract.

Soaking the Cake for Maximum Flavor

1. Using a skewer or fork, poke small holes all over the cake to help it absorb the syrup.
2. Slowly brush or drizzle the warm syrup over the cake, letting it soak in gradually.
3. Cover the cake and let it rest overnight for the best flavor. (Patience pays off!)

Cooling and Serving Tips

• Let the cake cool completely before slicing. This helps it set and prevents crumbling.
• Serve at room temperature for the best texture and flavor.
• Pair it with coconut whipped cream or a Refreshing Strawberry Ice Cream Bar for a cool contrast.

Optional Toppings and Variations

Adding Nuts or Coconut for Extra Texture

• Pecans: Add chopped pecans for a nutty crunch.
• Coconut: Sprinkle toasted shredded coconut on top for a tropical touch.

Storage Tips: Keeping Your Cake Fresh

At Room Temperature:

• Wrap tightly in plastic wrap and store in an airtight container for up to 5 days.

In the Refrigerator:

• Keep it in an airtight container for up to 2 weeks. Let it sit at room temperature before serving.

In the Freezer:

• Wrap in plastic wrap and foil, then freeze for up to 3 months.

Recipe Card: Quick-Reference Guide

Non-Alcoholic Caribbean Festival Rum Cake Recipe

📌 Ingredients:
✔ Cake: Flour, sugar, pudding mix, baking powder, salt, butter, oil, eggs, milk, rum extract, vanilla extract
✔ Syrup: Butter, sugar, water, rum extract

📌 Instructions:
1️⃣ Mix dry ingredients and combine with butter & oil.
2️⃣ Whisk wet ingredients and mix into batter.
3️⃣ Bake at 325°F for 50-60 minutes.
4️⃣ Make syrup: Simmer butter, sugar, water, and rum extract.
5️⃣ Soak cake overnight for best flavor.

Enjoy! 🎉🍰

Pro Tips for the Best Rum Cake (Without Alcohol!)

✔ Use the best rum extract – For deep flavor, go for a high-quality rum extract instead of artificial versions.
✔ Let the syrup soak in overnight – This makes the cake extra moist and flavorful!
✔ Use instant pudding mix – It’s the secret to the softest cake.
✔ Toast the coconut topping – For a little crunch and caramelized flavor.

Pairing Ideas to Make It Even Better

If you want to take this cake to the next level, pair it with something cool and creamy. A scoop of vanilla bean ice cream or a dollop of coconut whipped cream makes the perfect contrast to the warm, syrupy cake. For a little crunch, sprinkle some toasted nuts or serve it alongside Carob-Covered Strawberries for a fruity, chocolatey twist. If you’re enjoying it with coffee or tea, try a cup of spiced chai or a caramel latte—the flavors blend beautifully with the sweet, buttery richness of the cake. However you choose to serve it, one thing’s for sure—this cake is the ultimate festival dessert! 🎉🍰

FAQs: Common Questions Answered About Caribbean Festival Rum Cake Recipe

1. Does This Cake Taste Like Rum?

Yes! The rum extract gives it a similar warm, spiced flavor, but without the alcohol.

2. Can Kids Eat This Cake?

Absolutely! This version is 100% alcohol-free and safe for kids and non-drinkers.

3. Can I Make This Cake Without a Bundt Pan?

Yes! You can use a 9×13-inch pan or two loaf pans instead.

4. How Can I Make It Even More Moist?

Let it rest overnight after soaking the syrup. You can also brush on extra syrup before serving for added moisture.

Final Thoughts: A Rum Cake for Everyone!

This Caribbean festival rum cake recipe proves that you don’t need alcohol to enjoy the rich, buttery, and syrupy goodness of this classic dessert!

💡 Try pairing it with:
➡ Perfect Pastries to Pair with Caribbean Rum Cake
➡ Refreshing Strawberry Ice Cream Bar
➡ Carob-Covered Strawberries

Now, go ahead and bake, drizzle, and enjoy every bite! 🎉🍰

💬 Tried this recipe? Let me know how it turned out in the comments!