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Close up photo of a slice of rum cake on a white plate with a blue napkin in the background.
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5 from 2 votes

Rum Cake

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! 
Prep Time20 mins
Cook Time1 hr
Resting Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 297kcal

Ingredients

Cake

Glaze

  • 1/2 cup salted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/4 cup spiced rum
  • 1/4 cup dark rum

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 297kcal | Carbohydrates: 19g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 100mg | Potassium: 33mg | Fiber: 1g | Sugar: 18g | Vitamin A: 315IU | Calcium: 10mg | Iron: 0.3mg