This Rum Cake recipe is an easy, super-moist cake with a butter rum glaze that soaks in and elevates the flavor to a whole new level of deliciousness. Enjoy this make-ahead cake for any holiday or special occasion, as it tastes even better the next day.
This is one of my favorite cakes. It is made super simple with a yellow butter cake mix, but tastes just as delicious as a cake made from scratch. This, like many cakes, tastes even better the second day as the butter rum glaze has plenty of time to soak into the cake.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pecans: You can substitute chopped walnuts.
- Cake Mix: Use butter, white, yellow, spice, or pineapple cake mixes. Doesn’t have to be the exact box size, but it should be a full cake mix..
- Instant Pudding: Vanilla is preferred, but butterscotch will also work for a richer flavor.
- Milk: Use whole milk for the best texture and flavor.
- Vanilla Extract: Use the pure stuff. You can substitute almond extract
How Do You Make Rum Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Chop the nuts and sprinkle them into the bottom of the pan.
- In a large mixing bowl, combine the cake mix, instant pudding mix, eggs, milk, vanilla, vegetable oil, and rum. Using a mixer, beat on low for a couple of minutes or blend well with a spoon.
- Scrape down the bowl and beater with a rubber spatula as needed. Pour the cake batter into the pan and bake.
- In a saucepan over medium heat, combine butter, sugar, and water. Bring to a low boil, stirring constantly. Boil for a few minutes and remove it from the heat. Carefully and slowly stir in the rum as it may bubble up.
- Remove the cake from the oven, pour half the butter rum glaze over the bottom of the cake and down the sides.
- Let the cake rest in the pan for 15 minutes before inverting. Invert and brush the remaining glaze.
Preparation Tips
- This cake is even more delectable on the second day, so if possible, make it a day in advance. It is also over-the-top delicious with a scoop of vanilla ice cream.
- Alcohol is flammable, so remove the pan from the heat and turn off the burner. Add it carefully and slowly, as it causes the very hot mixture to bubble up.
- The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While it is still in the pan, pour half of the butter rum glaze over the bottom of the cake and down the sides. Let it sit for 15 minutes before inverting. Brush the rest of the glaze over the top of the cake.
- For added flavor, poke holes in the cake with a skewer before pouring the butter rum glaze on it.
More Cake Recipes
Easy Rum Cake
A moist, easy Rum Cake with a scrumptious rum sauce that comes together quickly using a yellow butter cake mix. In less than fifteen minutes of prep time, you have the perfect dessert for potlucks, family reunions, and holiday parties.
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Servings: 16
Calories: 369kcal
Ingredients
- ¾ cup chopped pecans
- 1 package butter cake mix or yellow cake mix 15.25 ounces
- 1 package instant vanilla pudding mix 3.4 ounces
- 4 eggs
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup dark rum or spiced rum
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons water
Instructions
- Preheat oven to 325 degrees. Grease and flour a 10-inch 12-cup Bundt pan. Sprinkle pecans in the bottom of the Bundt pan.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, milk, vanilla, vegetable oil, and ½ cup rum. Using a mixer, beat on low for about 2 minutes or blend well with a spoon. Pour into prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, combine butter, sugar, and water in a small saucepan. Bring to a boil over low heat, stirring constantly. Continue to boil for 3-4 minutes while stirring. Remove from heat; slowly and carefully add ½ cup of rum.
- When the cake is done and out of the oven, pour half the glaze over the bottom and down the sides of the cake while it is in the pan. Wait 15 minutes; invert the cake onto a serving dish. Brush the remaining glaze over the tops and sides of the cake.
Notes
- Cover tightly and store at room temperature for 3 days or in the refrigerator for 5 days. Triple wrap and freeze for up to 3 months.
Nutrition
Calories: 369kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 255mg | Potassium: 65mg | Fiber: 1g | Sugar: 27g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg
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Emily
This recipe was so delicious, and the perfect combination of ingredients for a moist cake. I am going to put this on our Easter menu!
Beth Pierce
I hope your family enjoys it as much as we do.