Slice This. What better dessert to go with your tropical drink than a rum cake? Tortuga Rum Cake, straight from the Cayman Islands, has been a Thanksgiving tradition in my family just as much as turkey for as long as I can remember. With a recipe that's been around for hundreds of years, we can't guarantee the real thing unless you hop on a plane down to the Islands, but we can help you mimic it so you'll be able to serve it poolside with your next round of cocktails... So enjoy today's recipe for Tortuga Rum Cake from the Cayman Islands.
1 box yellow cake mix
1 small package instant vanilla pudding mix
1/4 c. water
3/4 c. dark rum(tortuga dark preferably)
1/2 c. oil
1/4 c. water
1/4 c. dark rum
1 c. sugar
1 stick butter
Preheat oven 325F. and grease bundt pan
Blend dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes (use beater if possible for short cut).
Bake for 1 hour.
Prepare SECRET SAUCE-10 minutes before cake is finished baking - Combine water, rum, sugar and butter into sauce pan, heat over medium heat, stirring until boiling, boil 2 minutes stirring occasionally.
Remove cake from oven. While in pan, gently stab cake with sharp knife. Putting holes through out the cake.
Slowly pour SECRET SAUCE over cake (will look like too much sauce,but cake will absorb it)
Let cake cool in pan for 30 minutes before removing from pan.
Add fruit from a local fruit stand or pineapple and mangos for a tropical twist.
Garnish with whip cream and serve!