{"id":19013,"date":"2016-09-06T13:00:14","date_gmt":"2016-09-06T20:00:14","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=19013"},"modified":"2025-06-11T13:01:56","modified_gmt":"2025-06-11T20:01:56","slug":"mai-tai-bundt-cakes","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/mai-tai-bundt-cakes\/","title":{"rendered":"Mai Tai Bundt Cakes"},"content":{"rendered":"\n

Mai Tai Bundt Cakes are a new twist on classic rum cakes! These moist mini rum cakes are spiked with almond and fresh lime flavors, for a tropical twist that’s impossible to resist.<\/em><\/p>\n\n\n\n

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I know it’s September now, and according to my Instagram feed<\/a>, the Pumpkin Spice Lattes are out in full force, but I am not ready to give up on summer desserts just yet. It’s still warm where I live, so I’m going to be eating all the fresh fruit desserts (and ice cream<\/a>!) that I can. Don’t get me wrong, I love a good pumpkin<\/a> or apple<\/a> dessert, but we have months<\/em> left to enjoy those. Let’s squeeze every last drop out of summer before we give into the charms of fall, okay?<\/p>\n\n\n\n

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\nOn that note, here’s an easy, breezy dessert that’s more at home among the palm trees and pool floats than hay rides and leaf piles. I’m calling them Mai Tai Bundt Cakes,<\/strong> after the popular tiki drink. Mai Tais are made with rum, almond syrup, and lime juice, so these mini cakes use all of those same flavors. They’re ultra-moist rum cakes with almond extract and lots of fresh lime zest and lime juice, and they are a delicious, tropical twist on the classic rum cake.<\/p>\n\n\n\n

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\nIf you’ve been around here awhile, you’ve probably noticed that I don’t make too many bundt cakes<\/a>. I think bundt cakes have their place, but in general I’m more interested in big tall layer cakes—my favorite cakes are moist, with a lot of frosting, whipped cream, curd, or other fun fixins’. Rum cakes are my personal exception to this rule—I just love them!<\/p>\n\n\n\n

If you’re not familiar with rum cakes, one thing they all have in common is that they’re soaked with a sugar-rum syrup after they’re baked. The syrup makes them super <\/em>moist and flavorful. Contrary to most bundt cakes, which are restrained and perfect for a civilized tea time, rum cakes seem wild and exuberant. Theoretically, they last for ages, but I’ve personally never had one last for more than 3-4 days in my house. They’re just that <\/em>irresistible.<\/p>\n\n\n\n

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So I already knew I liked rum cakes, but I didn’t realize how much I was missing until I added almond and lime flavors to a classic rum cake recipe! These components came in at a few different points: in the cake batter, I added fresh lime zest and almond extract, so the cakes were already feelin’ a little tropical. Then, I added almond extract to the rum soaking syrup, so each cake was deeply infused with more almond flavor. Finally, I made a thick glaze with lots of lime zest and lime juice, so the sweet cakes were coated with a tart, tangy glaze that tastes as good as it looks.<\/p>\n\n\n\n

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If for some reason these additions don’t float your boat, you can leave them out and you’ll still have a fabulous homemade rum cake recipe. I stress the  “homemade” part of this recipe, because so many rum cake recipes you’ll find use cake mix, vanilla pudding mix, or both. No knocks on those recipes, but I wanted my rum cakes to be made completely from scratch. These babies have the traditional dense, moist texture of the best rum cakes, but I love that they don’t rely on store-bought mixes.<\/p>\n\n\n\n

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\nA few other logistical notes: I used a 6-cavity bundt cake pan from The Pampered Chef, and each little cake holds about 1 1\/2 cups of batter and is about 5 inches wide. Other mini bundt cake pans may have different measurements, so if you’re using another brand with smaller cake cavities, you may have a larger yield out of this. Just be smart and don’t overfill the cavities, and you’ll be fine! You can also use a regular bundt pan (10 or 12 cup)—baking instructions are in the headnote of the recipe below.<\/p>\n\n\n\n

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Finish off your cakes with cute umbrella toothpicks, and you’re all set to enjoy summer for at least the next month! Cheers!<\/p>\n\n\n\n

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🌞More Summer Recipes<\/h2>\n\n\n\n