This Rum Cake recipe is an easy super moist cake with a butter rum glaze that soaks in and takes the flavor of this cake 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 in the cake. I love to take this easy cake, Earthquake Cake, Kentucky Butter Cake, and Easy Cherry Dump Cake to potlucks and family reunions.
How do you make Rum Cake?
How do you make Rum Cake?First, spray the Bundt pan with nonstick baking spray. Then chop the nuts and sprinkle them into the bottom of the pan. Next 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 about 2 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 preheated oven until a toothpick inserted in the center comes out clean.
While the cake is baking, 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 from the heat. Now carefully and slowly stir in the rum as it may bubble up.
When the cake is removed from the oven pour half the butter rum glaze over the bottom of the cake and down the sides. Let the cake sit in the pan for about 15-20 minutes before inverting. Once inverted brush the remaining glaze over the top.
Helpful tips for making Rum Cake
- Coat the baking pan well with nonstick cooking spray or grease well and lightly flour.
- Chopped walnuts can be substituted for the pecans.
- Almond extract can be substituted for the vanilla extract.
- 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 heat and turn the burner completely off. 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.
- While it is still in the pan pour half of the butter rum glaze over the cake’s bottom 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.
- 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.
This cake is easy, delicious, and moist. Put the ingredients on your shopping list and make your family an awesome dessert. Leave me a comment and let me know what you think.
More Bundt cakes to try
Easy Rum Cake
Ingredients
- 3/4 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
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup dark rum or spiced rum
- 1/2 cup unsalted butter
- 1 cup 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 1/2 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 1/2 cup of rum.
- When the cake is done and removed from 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
- Coat the baking pan well with nonstick cooking spray or grease well and lightly flour.
- Chopped walnuts can be substituted for the pecans.
- Almond extract can be substituted for the vanilla extract.
- 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 heat and turn the burner completely off. 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.
- While it is still in the pan pour half of the butter rum glaze over the cake's bottom 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.
- 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
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This post was originally published January 4, 2016 and was republished May 20, 2020 with new content.
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Rhian Westbury
I know a lot of people in my family who would absolutely love this as they are massive rum fans. I don’t think I’ve ever made anything in a bundt tin before.
Beth Pierce
Thanks Rhian! Enjoy!
Stephanie
I’d only ever had rum cake when visiting the Caribbean before this. It’s so yummy and I love being able to make it at home now!
Paula
Made this cake for our Thanksgiving get-together recently. I used Malibu Rum. Received many, many compliments on it. It’s an easy recipe and is perfectly moist — bonus, it tastes absolutely delicious. Will definitely be making again. Thank you!
Beth Pierce
The pleasure is all mine Paula! So glad they everyone enjoyed it. We love this cake too! It is even better the next day!
Joyce
What other cake mix can you use if butter cake mix is not available.
Beth Pierce
Yellow cake mix
Renee Muench
Simple recipe to follow! As always thanks for recipe!!
Beth Pierce
You are most welcome Renee!
Alisha Molen
Great use of the cake mix. Makes it very simple.
Zeke B.
Oh wow! I love how simple this recipe is – using a box cake mix helps speed everything up! Can”t wait to try this myself! **Also – we have identical cake stands and I LOVE that design!
Kate
Run and pecans are an epic combination. Beautifully moist and lovely texture – thank you!
Anjali
Omg I absolutely love rum cake – it’s one of my favorite desserts to enjoy, especially during special occasions! I can’t wait to try your recipe for my friend’s birthday coming up! It looks delicious!
Lima Ekram
Whats better than rum cake? More run cake! Making this for my friends who are coming over for tea this weekend!
Krystle
There is nothing like a rum cake! So moist and full of flavor.
Gracie
this is the same cake that my mom always hid from me when I was little, and I understand now why this is all the rage! It tastes amazing!
Tara
Oh yum! You had me at butter rum glaze! This cake looks incredible and I love that texture.
Kristina
My family loved this cake! I have so far made baked goods with tequila and creme de menthe, but this was the first time using rum and it came out great. It was delicious washed down with a pina colada 🙂
Jac
This cake looks amazing. Saving the recipe for the holidays for when my family visits as they love rum cake but never had a homemade one. This will surprise them. Thanks!
Jill
Wishing I could dive into a big slice of this cake right now. Looks and sounds SO good!