Easy Rum Cake

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?

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

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.

4.94 from 30 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 16

Calories: 369kcal

Author: Beth Pierce

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

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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This post was originally published January 4, 2016 and was republished May 20, 2020 with new content.