Passion Fruit Cake

4.93 from 26 votes

This bundt cake is super moist from the rum and fruit syrup that soaks into the baked cake overnight. Perfect for company and wonderful for a weekend brunch. Be sure to use my easy trick to get the cake out of the pan without tearing!

Course Dessert

Cuisine American

Keyword bundt cake, passion fruit, rum

Prep Time 30

Cook Time 1

Resting Time 12

Total Time 13 30

Servings

Calories 432kcal

Author Lisa Lotts

Equipment

1 large bundt pan

Ingredients

For Fruit Nectar:

1 cup passion fruit pulp (can be found in frozen foods or in hispanic markets)
½ cup water

For Cake:

⅓ cup almond flour
2 cups unbleached all purpose flour
1 ½ cups sugar
1 3.4 ounce box instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
½ cup unsalted butter (one stick) at room temperature
½ cup vegetable or canola oil
½ cup milk at room temperature
4 large eggs at room temperature
¼ cup rum
½ cup passion fruit nectar

For Syrup:

1 stick unsalted butter
¾ cup sugar
½ cup golden rum
½ cup passion fruit nectar

US Customary - Metric

Instructions

FOR THE NECTAR

In a small saucepan, combine 1 cup passion fruit pulp and ½ cup water and heat to a boil, stirring until well combined. Place a fine mesh sieve over a bowl and pour the nectar through. Discard any solids. You'll use this nectar in the cake and the soaking syrup.

FOR THE CAKE

Set the oven rack in the middle of the oven. Preheat the oven to 350°. Liberally spray a bundt pan with nonstick spray. Sprinkle ⅓ cup almond flour in the bundt pan and rotate the pan to evenly coat the sides and center column with the almond flour. Set aside.
In a large bowl combine 2 cups unbleached all purpose flour, 1 ½ cups sugar 1 3.4 ounce box instant vanilla pudding mix, 2 teaspoons baking powder and 1 teaspoon salt. Whisk to combine. Add the ½ cup unsalted butter at room temperature and ½ cup vegetable or canola oilto the flour mixture and beat on medium speed until combined but crumbly.
Add 4 large eggs and ½ cup milk, both at room temperature. Start on low speed and increase to medium to medium-high, beating for about 2 minutes. Add ¼ cup rum and ½ cup passion fruit nectar and beat for one more minute.
Transfer the batter to the prepared cake pan and bake for 55-60 minutes in the center of the oven. Use a skewer to test for doneness... if it comes out clean, it's ready. Remove from oven and allow it to cool for 10-15 minutes in the pan.

FOR THE SYRUP:

While the bundt is baking, make the syrup. In a small saucepan over medium heat, melt 1 stick unsalted butter with ¾ cup sugar and ½ cup passion fruit nectar, stirring until the sugar is dissolved. Add ½ cup golden rum and simmer until it becomes syrupy (about 5-6 minutes). Remove from heat and set aside.

SOAKING THE BUNDT WITH SYRUP:

With the cake in the pan, use a skewer to poke holes all over the cake. Pour the syrup over the top. It will look like too much syrup to be absorbed; that's ok. Let the cake cool to room temperature, then cover it with plastic wrap and rest overnight. The syrup will be distributed throughout as it rests.

REMOVING THE BUNDT FROM THE PAN:

The next day, heat the oven to 350°. Remove the plastic wrap and place the cake in the oven for 10 minutes, this will heat up the sticky syrup and allow the cake to release from the pan. Invert the cake onto a cake plate. Serve with powdered sugar and whipped cream if desired.

Notes

I served this as a dessert, but when my Mom tried it, she thought it would be a good coffee cake.

Nutrition