This Classic Rum Cake uses a boxed yellow cake mix, instant pudding mix, and two different types of rum to create an incredibly tender, moist cake that’s soaked in a sweet rum glaze!
This Rum Cake uses two different types of rum, spiced and dark, to create a delicious dynamic of flavor! The dark rum creates a strong, distinctive flavor while the spiced rum brings a sweet, spice to the cake.
Since this recipe uses a boxed cake mix and an instant pudding mix it makes it super easy to make! However, the rum glaze and tender buttery cake will leave everyone thinking you spent a ton of time making it!
Why I Love This Recipe!
- Rum cake has been a holiday staple in my family for as long as I can remember. It’s not the holidays unless my great aunt makes one!
- This recipe takes my great aunts and amplifies it using two different types of rums and adding pudding for a more tender crumb.
- It’s really delicious, but definitely not a cake for everyone. A good deal of the rum is added after baking and therefore gives a strong (but sweet) flavor to the cake.
Classic Rum Cake Ingredients Notes
This cake starts with a box of yellow cake mix and a box of instant vanilla pudding mix. Then you’ll need eggs, water, vegetable oil, dark rum, and spiced rum, the batter is then poured over chopped pecans.
Salted butter, water, granulated sugar, spiced rum, and dark rum come together to make the boozy, sweet rum syrup!
Don’t love or have any pecans? No worries, you can also use walnuts or omit the nuts completely.
How To Make This Rum Cake Recipe
Prepare by preheating the oven and grease and flour the bundt pan. Afterward, add chopped pecans evenly to the bottom of the pan.
Sift the cake mix and pudding mix together in a large bowl or stand mixer.
Beat in the eggs, water, oil, and rums until fully incorporated, scraping the sides of the bowl as needed.
Pour the batter over the pecans.
Bake for an hour.
Combine butter, water, and sugar in a saucepan to bring to a boil over medium heat to prepare the glaze, stirring constantly. Remove from heat and stir in the remaining rum.
Poke holes all over the warm cake with a skewer while it’s still in the pan. Then pour the rum sauce all over it while the cake and glaze are both still hot in the pan.
Cool the cake, allowing it to soak before removing it from the pan. Once cooled, run a small rubber spatula along the sides of the cake and gently invert it onto a serving dish.
Serve it plain, dust it with powdered sugar, or top it with icing and toasted pecans! This cake is best served warm or at room temperature with Whipped Cream.
Frequently Asked Questions
How Long Will Rum Cake Keep?
This rum cake will last up to 5 days in the refrigerator wrapped tightly in plastic.
Can I Freeze Rum Cake?
Yes, but I recommend waiting to make the glaze and soaking the cake until you’re ready to serve. First, bake just the cake then let it cool completely before wrapping it tightly in plastic wrap and foil. The cake can then be stored in the freezer for up to 3 months.
When ready to serve, you can make the glaze and pour over warmed slices instead.
What Kind Of Rum Goes In Rum Cake?
I prefer making this cake with two types since it really adds such a wonderful flavor dynamic!
I like using dark rum because the syrupy molasses flavor is so perfect for desserts – it’s what you’d make Bananas Foster with.
Then a spiced rum adds those extra spicy notes that I think make this dish extra cozy and delicious.
You can use just one or the other if you’d like but it will alter the taste of the final cake.
Can Rum Cake Get You Drunk?
There is a total of 1 cup of rum in this recipe and it serves about 12 people. Half of the rum is baked into the cake and the other half is poured into the baked cake. Therefore, you would likely have to eat 1/4 to 1/2 of the cake to equal a drink’s worth of alcohol. So no, rum cake cannot get you drunk.
I love enjoying a thick slice of this cake with a mugful of my favorite tea! Try pairing another one of my cakes with your own favorite coffee or tea to start your day!
- Strawberry Cake – Filled with fresh strawberries, finished it off with whipped cream or vanilla ice cream!
- Cream Cheese Pound Cake – Enjoy it plain or serve it with fresh fruit, whipped cream, strawberry sauce, or chocolate sauce!
- Blackberry Brown Sugar Coffee Cake – Bursting with sweet, tart blackberries with a buttery crumb topping!
- Hummingbird Cake – Made with mashed bananas, crushed pineapple, and shredded coconut!
- Cranberry Cake – A single layer cake baked right in a skillet!
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- 1/2 cup salted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup spiced rum
- 1/4 cup dark rum
- Preheat oven to 325°F and grease and flour a 10-inch Bundt pan. Add the chopped pecans evenly to the bottom of the pan.
- Sift the cake mix and pudding mix into a large bowl or stand mixer fitted with a whisk attachment. Beat in the eggs, water, oil, and rums until fully incorporated. Pour the batter over the pecans.
- Bake for 1 hour or until a cake tester inserted into the cake comes out clean.
- During the last 10 minutes that the cake is baking, prepare the glaze. In a saucepan, combine the butter, water, and sugar and bring to a boil over medium heat. Continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the rums.
- Use a skewer to poke holes all over the cake while in the pan, then pour the glaze all over the cake while both are still hot. Be careful not to let it overflow the pan.
- Let the cake cool and soak for at least 2 hours before removing from the pan. DO NOT refrigerate. After the cake has cooled, use a small rubber spatula to loosen it from the sides of the pan, then gently flip it onto a serving dish and remove it from the pan. Be patient and let gravity do it's thing, the cake is a little sticky and is slow to come out.
- Once plated, leave plain, dust with powdered sugar, or top with icing and toasted pecan pieces if desired.
- I prefer making this cake with different kinds of rum because I think it adds a wonderful flavor dynamic.
- This cake can be made up to 1 day in advance.
- Cake leftovers can be stored for up to 5 days in the refrigerator wrapped tightly in plastic.