Looking for a delicious and festive dessert to make for your next party? Look no further than Rum Cake! This decadent cake is easy to make and is always a hit with guests. Plus, the rum flavor makes it perfect for celebrating special occasions.
Rum Cake is a popular dessert that can be made in many different ways. This recipe is for a classic, old-fashioned rum cake (with a twist to make it easy) that is sure to please everyone.
It’s simple to make and doesn’t require any special ingredients. So, gather your supplies and get started on this delicious cake!
Would you look at that glaze??!!!!!!!!!!!!! This Rum Cake is amazing! It’s so moist and flavorful, and the rum flavor is just perfect.
I’ve made this cake almost every holiday season, and it’s always a hit. If you’re looking for an impressive dessert that’s also easy to make, then this is the recipe for you. Give it a try! You won’t be disappointed.
rum cake recipe
Here are some commonly asked questions
What is Rum Cake?
Rum cake is a cake that contains rum. The alcohol content of the rum may vary, based on the proof you choose. Some recipes also call for the addition of rum extract, which adds to the flavor of the cake without increasing the alcohol content.
There are many different ways to make this type of cake. Some recipes call for the cake to be soaked in rum, while others call for rum to be added to the cake batter. Rum can also be used as a glaze or frosting for the cake.
No matter what recipe you use, this cake is sure to be a hit with anyone who loves rum. So if you’re looking for a boozy treat, be sure to give rum cake a try.
What does rum cake taste like?
Rum cake is typically very moist and dense. The rum adds a unique flavor to the cake that many people enjoy.
Is rum cake safe to eat?
This cake is safe to eat as long as you are not allergic to rum. The alcohol content in the cake is low, so it is not likely to cause any problems for most people.
However, if you are pregnant or breastfeeding, you should avoid eating rum cake. This cake is also not suitable for children.
How can I prevent the cake from getting stuck inside the pan?
You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking. The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results.
How to store leftovers
Leftovers can be stored in an airtight container at room temperature for up to 3 days. The leftovers can also be frozen for up to 2 months. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing.
What’s the best rum to use for rum cake?
There are many different types of rum available, so it can be difficult to choose the best one for this cake. If you choose to use a dark rum, we suggest Gosling’s Black Seal Rum. However, we used a Bacardi light rum for this recipe.
Ingredients for Rum Cake
Cake
- walnuts – chopped
- yellow cake mix – or golden butter flavor
- instant vanilla pudding
- eggs – room temperature
- light rum
- vegetable oil or canola
- water
Hot Rum Glaze
- granulated sugar
- unsalted butter
- water
- light rum
Can this be made in a different type of pan?
Yes, you can make this cake in a different type of pan. However, you may need to adjust the baking time. If you are using a glass or metal pan, the cake will likely bake faster than if you were using a dark-colored pan. Be sure to check on the cake frequently to avoid overbaking.
Use the baking suggestions on the cake mix box as a guide. Cakes baked in a round or rectangular single-layer pan typically bake about 40% faster than bundt cake pans do.
What are some flavor variations for this cake…
The cool thing about this cake is how you can change it up based on your flavor preference. While the recipe we have shown here is for a yellow or golden butter cake mix – theoretically you could make this cake with any of the following flavor combinations.
- Butterscotch: yellow or caramel cake mix, butterscotch pudding, butterscotch chips
- Carrot Cake: carrot cake mix, vanilla pudding, coconut or pecans
- Lemon: lemon cake mix, lemon pudding mix, white chocolate chips
- Butter Pecan: butter pecan cake mix, butterscotch pudding, butterscotch chips
- Cheesecake: white cake mix, cheesecake pudding, white chocolate chips
- Vanilla: yellow cake mix, vanilla pudding, white chocolate chips
- Peanut Butter Cup: chocolate cake mix, chocolate pudding, peanut butter chips
- Pumpkin Spice: spice cake mix, pumpkin spice pudding (seasonal), butterscotch chips
- Red Velvet: red velvet cake, chocolate pudding, white chocolate chips
- Strawberry: strawberry cake mix, strawberry pudding, white chocolate chips
rum cake glaze
How to Make Rum Cake
- Preheat the oven to 350 degrees F.
- Spray a bundt pan liberally with non-stick cooking spray and coat it with flour, and shake off any excess flour. Or use bakers release.
- Spread the nuts evenly into the bottom of the pan. Set aside.
- In a large bowl mix together the cake mix, pudding mix, eggs, rum, oil, and water until the batter is smooth.
- Spread the batter evenly into the pan on top of the nuts.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool in the pan on a wire rack for 20-30 minutes.
- Meanwhile make the rum glaze by combining the sugar, butter, and water for the glaze in a small saucepan.
- Bring to a boil over medium heat and allow it to gently boil for 4-5 minutes or until the mixture thickens.
- Remove from the heat and stir in the rum.
- Turn the cake out from the pan onto a cake plate or serving plate.
- Brush the rum glaze over the cake using a pastry brush, allowing it to soak in as much as possible.
- Let the cake rest for 1 hour before serving.
- Store any leftovers in an airtight container.
Can this cake be made from scratch?
Yes, you can make this cake from scratch. However, it is often easier to use a box mix – which is why we did that here. If you are using a box mix, be sure to follow the directions we have here because we are modifying the mix before baking.
Can Rum Cake be frozen?
Yes, you can freeze this cake. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing. It can be frozen for up to 2 months.
Is Rum Cake keto?
No, this is not typically keto. You would have to use a keto-friendly cake mix and pudding mix for the cake itself. But you would still have to deal with the sugar content in the alcohol. You could use a rum extract instead.
As for the glaze, you could use a sugar substitute and rum extract for that too. So – it is possible if you found the right ingredients to supplement these.
You could also make a keto-friendly yellow cake from scratch and then add the extract and alternate glaze.
rum cake with cake mix
Do I need to prepare the pudding?
No. You only need to add the dry mix to the bowl. Upon adding to the other ingredients and baking, the mix will take on more of a pudding consistency.
Can rum cake be left out?
Yes, this cake can be left out. However, it is best to store it in an airtight container at room temperature. This cake can last for up to 3 days when stored properly.
Can rum cake get you drunk?
No, the cake will not get you drunk. The alcohol content in the cake is typically very low. However, if you consume too much of the cake, you may not feel well. If this happens, drink a glass of water and eat something to help absorb the alcohol.
Can rum cake be refrigerated?
Yes, this cake can be refrigerated. However, it is best to store it in an airtight container at room temperature. The cake can last for up to 3 days when stored properly.
Don’t miss these other great bundt cake recipes!
What is bakers release?
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
- equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
rum cake bundt
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making rum cake…
This simple cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a cake like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy festive cake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
Be sure to check out…
Pumpkin Bundt Cake with Cheesecake Filling
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Rum Cake
Ingredients
Cake
- 1 cup walnuts chopped
- 15.25 oz yellow cake mix – or golden butter flavor
- 3.4 oz instant vanilla pudding
- 4 eggs room temperature
- ½ cup light rum
- ½ cup vegetable oil or canola
- ½ cup water
Hot Rum Glaze
- 1 cup granulated sugar
- ½ cup unsalted butter 1 stick
- ¼ cup water
- ¼ cup light rum
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan liberally with non-stick cooking spray and coat with flour, shake off any excess flour. Or use bakers release.
- Spread the nuts evenly into the bottom of the pan. Set aside.
- In a large bowl mix together the cake mix, pudding mix, eggs, rum, oil, and water until the batter is smooth.
- Spread the batter evenly into the pan on top of the nuts.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool in the pan on a wire rack for 20-30 minutes.
- Meanwhile make the rum glaze by combining the sugar, butter, and water for the glaze in a small saucepan.
- Bring to a boil over medium heat and allow it to gently boil for 4-5 minutes or until the mixture thickens.
- Remove from the heat and stir in the rum.
- Turn the cake out from the pan onto a cake plate or serving plate.
- Brush the rum glaze over the cake using a pastry brush, allowing it to soak in as much as possible.
- Let the cake rest for 1 hour before serving.
- Store any leftovers in an airtight container.
Equipment
- bundt pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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