I am obsessed with Tiki Cocktails! Why not put it in a cake!
Boozy desserts are the best. Who doesn’t love a bourbon or rum soaked cake! I kicked it up a several notches and created a Tiki-inspired cake soaked in a buttery Rum Sauce with Passion Fruit Juice and Bitters.
For years I’ve made rum cakes, rum balls and bourbon cakes for holidays.I’m in the process of creating a Tiki-inspired bar and brushing up on all the classic tiki cocktails and collecting all of the rums, spirits, Tiki syrups and bitters.
With a few substitutions, I took a classic Rum cake mix cake and turned it into a Tiki-Inspired Dessert with Polynesian Kiss Bitters and WOW is it delicious!
Polynesian Passion Tiki Cake
Plantation Original Dark Double Aged Rum was the perfect substitute for clear rum. Full of rich deep rum flavors and spices. From a previous cocktail party, I had Passion Fruit Juice and that was substituted for the water. But the peace-de-resistance is El Guapo Small Batch Bitters Polynesian Kiss!
When bitters are added to cocktails, they enhance, elevate and balance the flavors of the cocktail and it did the same to the cake with the rum sauce. The flavors of the bitters include passion fruit, coconut, exotic spices, flowers. Look at that warm boozy rum and passion fruit glaze! I soaked the cake in one batch of the rum glaze and made another batch to serve with each individual delicious piece of cake!
Happy Tiki Holidays!
- Ingredients
- 1 cup coarsely chopped pecans
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup passion fruit juice
- 1/2 cup white rum
- El Guapo Polynesian Kiss Bitters, 1teaspoon
- For the glaze:
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup passion fruit juice
- 1/2 cup dark rum
- El Guapo Polynesian Kiss Bitters, 1teaspoon
- Preheat the oven to 325°F. Grease and flour a Bundt pan with at least a 10-cup capacity. Sprinkle the pecans in the bottom of the pan.
- With a mixer, mix together the cake mix, pudding mix, eggs, vegetable oil, juice, bitters and rum. Continue mixing until well combined. Pour the batter over the pecans.
- Bake 45 to 50 minutes, or until a toothpick inserted into the middle part of the cake comes out clean and the cake starts to pull away from the edges of the pan.
- Make the glaze by combining the butter, sugar, and juice in a small saucepan. Bring to a boil then remove from the heat. Stir in the rum and bitters. Pour over the warm cake while it is still in the pan. Allow the cake to cool before removing from pan.
