What’s the Best Way to Bake a Gluten-Free Rum Cake? [Guide]

When my gluten-free friend mentioned how much they missed enjoying a rich, rum-soaked cake, I took it as a challenge. Using King Arthur’s Gluten-Free Caribbean Rum Cake Recipe as my base, I discovered a few important lessons along the way. If you’re making this for yourself or a loved one, here are my top takeaways for making the best gluten-free rum cake!

This cake was inspired by a Super Bowl party I was hosting. One of my close friends who would be attending is gluten-free, and I wanted to make sure she enjoyed every part of the menu—including dessert. Traditionally, she skips dessert at gatherings because most options contain gluten. Determined to make something delicious and inclusive, I set out to bake a gluten-free rum cake that everyone could enjoy.

1. Absorption is Different in Gluten-Free Baking

Gluten-free flour blends absorb moisture differently than traditional wheat flour. While this cake is incredibly moist, it does take a bit longer to soak up the rum syrup. Next time, I’d either use less syrup or let the cake bake just a little longer to create a slightly drier base for better absorption.

2. The Flavor is Incredible

One of the biggest takeaways? The combination of dark rum and pure vanilla extract makes for an unbelievably rich and flavorful cake. Despite being gluten-free, this cake lacks nothing in taste. The pudding mix also enhances the texture, keeping it soft and tender.

3. Choosing the Right Pan Matters

I baked some of the batter in a mini bundt cake pan to create individual portions, and it worked beautifully! The smaller cakes absorbed the rum syrup evenly and made for a great presentation. If you love single-serve desserts, this is a great option.

I also tested the recipe using a large bundt pan , which required a longer bake time compared to the mini bundt cakes. The larger size meant a thicker cake, which took longer to cook through. If using a standard bundt pan, be sure to increase the bake time accordingly and check for doneness using a toothpick inserted in the center.

4. Cake Goop for the Win

If you’ve never made cake goop , you’re missing out. Instead of struggling with greasing and flouring the pan, I used this easy mixture to coat the pan. Every mini bundt cake slid out effortlessly.

Getting a cake out of a bundt pan can sometimes feel like a battle. Here are my foolproof tips:

1. Prepare Your Pan Properly: Whether using cake goop , non-stick spray, or butter and flour, ensure every nook and cranny is coated.

2. Cool Before Unmolding: Let the cake cool in the pan for 10-15 minutes before attempting to remove it. This allows the structure to set slightly.

3. Loosen the Edges: Use a thin spatula or knife to gently loosen the cake from the sides and center tube.

4. Use Gravity to Your Advantage: Place a wire rack over the bundt pan and quickly flip it upside down. Let gravity do its work.

5. Steam Trick: If the cake is stuck, place a damp towel over the pan for 5 minutes. The steam helps release it.

6. Tap and Shake: Give the bottom of the pan a few firm taps to encourage release.

7. Reheat Slightly: If the cake is still stuck, place the pan back in a 300°F oven for 3-5 minutes to warm the syrup slightly and help release it. Be careful not to overheat and rebake the cake!

These tricks have saved many cakes from disaster—so if you’ve struggled with getting bundt cakes out in one piece, give them a try!