A slice of passion fruit cake.
This is the best passion fruit cake you’ll ever have. It may look like a simple bundt, but the punchy, bright passion fruit and rum flavors make this tropical dessert shine. This easy dessert has a double dose of fruit in the batter and the rich syrup that soaks into the crumb overnight to give you an ultra-moist, super-tropical flavor that no one can resist.
A bundt cake on a pedestal stand.
This is no ordinary passion fruit cake recipe. That’s because it’s overloaded with the fruit’s nectar and rum, making it uber-moist with an incredible flavor.
As a self-proclaimed lazy baker, I like to make desserts with tons of flavor that don’t require piping tips, multi-colored frostings or a pastry degree. Unlike other fussy, highly decorated confections, the beauty of this recipe lies in its simplicity.
Bundt cakes are a particular favorite because the distinctive pan gives it a finished and impressive look without going through the gymnastics of decorating. Want proof? Check out my Key Lime Rum Cake, soaked in key lime juice and zest with golden rum.
My Irish Whiskey Cake is based on the same basic recipe but uses orange juice and Irish whiskey. This passion fruit cake, though, is something really special. The taste of pure tropical flavors and a hint of warm rum screams island vacation.
The tropical flavor is punchy and in-your-face. The crumb is tender and moist, and it doesn’t need embellishment. Maybe some powdered sugar or a dollop of whipped cream, but not much more.
Why you’ll love this recipe:
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