In our house, we cannot have a family gathering or a holiday dinner without my husband’s family Cuban Rum Cake front and center on the dessert table. It’s so delicious that we have even made small ones and gave them out as presents. We think the original recipe was produced by Bacardi itself to promote their rum, which was originated and produced in Cuba before the revolution. The original cake has a layer of walnuts and is baked in large bundt pan then drizzled with a butter rum sauce. This cake is a staple recipe for our family and it bothered me that I have a blog of family recipes, and this one couldn’t be included because let’s face it, fluffy and light cakes and the Instant Pot just don’t go together. Until now!
When the Instant Vortex Plus came out, converting this cake recipe was the first thing I looked forward to working on. It took me a few trials to get it right (I sacrificed my diet for y’all making 4 cakes all for the sake of research. You’re welcome!), but I finally perfected the recipe for a moist, fluffy, and tender cake filled with buttery rum goodness, made in the air fryer. Oh and there’s enough batter to make 2 cakes. You get a bonus cake to give away as a gift….or….keep secret and eat yourself. I’m not judging.
Here’s a YouTube tutorial on how to make it. Scroll down for the recipe.
Air Fryer Cuban Rum Cake
Recipe by Lana Horruitiner-Perez adapted from Daniel Perez and Bacardi Rum
- 1 box Betty Crocker Yellow Cake Mix (It has to be Betty Crocker. It has been tried with other box mixes and it just ever turns out the same. Try me, I’ve eaten my fair share of this cake.)
- 1 3.4oz box Jello Instant Pudding (not the Quick Serve one, but the regular Vanilla pudding mix.)
- 4 large Eggs
- 1/2 cup cold Water
- 1/2 cup Vegetable Oil
- 1/2 cup Bacardi Dark Rum
- 2 TBL Butter
- 1/2 cup Sugar
- 1/8 cup Water
- 1/4 cup Bacardi Dark Rum
Equipment: 8 inch high sided cake pan, foil, parchment paper
Pour the Betty Crocker box cake mix, Jello Vanilla Pudding mix, 4 Eggs, 1/2 cup cold Water, 1/2 cup Vegetable Oil, and 1/2 cup Bacardi Dark Rum into a large bowl.
Using an electric hand mixer, mix the ingredients in the bowl just until it’s combined and you don’t see any lumps. Using a spatula, stir it by hand just to make sure all the dry ingredients are incorporated. Set aside.
Prepare the 8 inch cake pan by spraying with Baker’s Spray or PAM with Flour. (You could also grease the pan with butter and a light dusting of flour.) Line with a round piece of parchment.
How to Make a Round Parchment
Place the round parchment on the bottom of the 8 inch cake pan and set aside.
In order to keep the sides from over browning, you need to make a foil collar for the pan. To make one, measure out a size of foil that is 4 times longer than the pan. Fold the foil in half long ways and then in half again so you have a long, thin piece of foil.
Wrap the foil collar around the outer edge of the cake pan. Connect the ends and then fold/roll into the side of the pan so it fits tight around the pan.
Preparing the Vortex Plus
Take the drip pan out from the bottom of the Vortex Plus. Place the baking tray that comes with the Vortex Plus, up side down and into the bottom of the Vortex Plus. This will allow for more air flow to get to the bottom of the pan.
Close the door to the Vortex Plus and press the “AIR FRY” button. Adjust the time to 25 mins and the temperature to 325F. Press “START”.
The Vortex will begin to preheat and display “ON”. This will take about 3 mins.
While the Vortex preheat, pour half (2 cups) of the batter into the prepared cake pan. Use a spatula to smooth and even the top of the batter. When the oven is done preheating, the oven will beep and display “ADD FOOD”. At this time, add the cake and close the door. The Vortex will start cooking.
When the Vortex is done, it will beep and display “COOL” and then “OFF”. Once it is off, carefully remove the cake and set aside on a cooling rack.
While the cake cools, start making the glaze.
Melt 2 Tbl of Butter in a small sauce pan over medium high heat. Add 1/8 cup Water and 1/2 cup Sugar and mix in. Bring to a boil. Once it starts boiling, stir constantly for 5 mins. Remove from heat after 5 mins and stir in 1/4 cup Bacardi Dark Rum.
Invert the cake (it’s ok if it is not completely cool. It is better when it is warm.) into a 9 inch cake pan or a dish with a large rim.
Using a wooden skewer, poke 10-20 holes on the top of the cake for the glaze to seep into.
Slowly ladle the rum glaze over the top and sides of the cake. Make sure to go slow so the cake absorbs as much of the glaze as possible.