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Hurricane Rum Cake

This boozy, fruity, celebratory cake is a labor of love, but totally worth your time.  Take it step by step, and soon enough you will be in Hurricane Rum Cake heaven.

Prep Time 40 minutes
Cook Time 1 hour
Resting Time 10 hours
Total Time 11 hours 40 minutes



  • 2 Cups All Purpouse Flour
  • 1 1/2 Cups Sugar
  • 3.4 Oz Box Vanilla Instant Pudding Mix
  • 2 Tsp Baking Powder
  • 1 Tsp Salt
  • 1/2 Cup Unsalted Butter Softened
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Milk Room Temperature
  • 4 Large Eggs Room Temperature
  • 1/2 Cup Rum
  • 2 Tsp Vanilla Extract
  • 2 Tbsp Grenadine

Butter Rum Passion Fruit Syrup

  • 8 Tbsp Unsalted Butter
  • 1/4 Cup Water
  • 1 Cup Sugar
  • 1/4 Tsp Salt
  • 1/2 Cup Rum
  • 1/2 Tsp Vanilla Extract
  • 1/2 Cup Passion Fruit Syrup

Orange Grenadine Glaze

  • 1/3 Cup Orange Juice
  • 2 Tsp Passion Fruit Rum
  • 1 Tbsp Grenadine
  • 1 1/4 Cups Sugar
  • 1 Tbsp Butter



  1. Preheat oven to 325 degrees.

  2. Place flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a bowl and mix at medium speed until combined and "sandy" looking.

  3. Beat in the milk, and then the eggs one at a time.

  4. Stir in the rum, vanilla and grenadine.

  5. Coat a 10-12 inch bundt pan with cooking spray.  Pour the batter in the prepared pan and smooth out.

  6. Bake for 50 to 60 minutes, or until a toothpick poked in center comes out clean.  Leave the cake in the pan while you make the syrup.

Butter Rum Passion Fruit Syrup

  1. In a saucepan, combine all syrup ingredients except the vanilla and passion fruit syrup.

  2. Bring to a rapid boil and then simmer, without stirring, for 5 - 8 minutes.

  3. Remove from heat and add syrup and vanilla.

  4. Use a skewer and poke holes all over the cake and pour about a 1/4 cup of syrup over cake and let soak in.  Repeat until all syrup is on the cake.

  5. Cover the cake and let cool completely, overnight if possible.

Orange Grenadine Glaze

  1. Combine all glaze ingredients into a saucepan and bring to a boil, then simmer for ten minutes while stirring constantly.

  2. Turn cake out onto a plate or rack.  Drizzle with glaze.

Recipe Notes

Adapted from King Arthur Flour's Caribbean Rum Cake Recipe.