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Homemade rum cake with a slice cut out, showing a moist, boozy interior. Perfect for celebrations and casual gatherings.

Best rum cake recipe

5 from 1 vote
This rum cake recipe combines real dark rum, a buttery glaze, and a secret spice mix, creating a moist, flavorful cake perfect for any celebration or special occasion. Easy to make and even better as it ages!
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 14 Slice
Course: Dessert
Cuisine: American, Caribbean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Yellow cake mix Use a standard-sized box.
  • 1 box Instant vanilla pudding mix Adds moisture and richness.
  • 4 large Eggs Fresh for best texture.
  • ½ cup Vegetable oil For a tender crumb.
  • ¼ cup Water Adds moisture to the batter.
  • ½ cup Dark rum Adds deep flavor to the cake.
  • 1 teaspoon Vanilla extract For added sweetness and fragrance.
  • ½ cup Chopped pecans or walnuts Optional for texture and flavor.
  • ¼ teaspoon Ground cinnamon Optional subtle spice.
  • ⅛ teaspoon Salt Enhances the flavors.
  • ½ cup Unsalted butter For the glaze adds richness.
  • ½ cup Granulated sugar Sweetens the glaze.
  • ¼ cup Water Helps create the glaze consistency.
  • ¼ cup Dark rum Adds extra boozy flavor to the glaze.
  • 1 teaspoon Vanilla extract Enhances the glaze’s flavor.

Equipment

  • 1 Bundt pan (10-12 cup size) Grease thoroughly before pouring in batter
  • 1 Stand or hand mixer Used to mix the cake batter.
  • 1 Small saucepan For making the rum glaze.
  • 1 Pastry brush For brushing glaze onto the cake.
  • 1 Wooden skewers or toothpicks Used to poke holes in the cake before glazing.

Method
 

  1. Preheat oven to 325°F.
  2. Grease Bundt pan and sprinkle with chopped nuts.
  3. Mix cake mix, pudding mix, eggs, oil, water, rum, and vanilla.
  4. Beat for 2 minutes until smooth.
  5. Pour batter into Bundt pan.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Make glaze by boiling butter, sugar, and water for 5 minutes.
  8. Add rum and vanilla to glaze.
  9. Poke holes in the cake with a skewer.
  10. Pour half of the glaze over the cake, let soak for 10 minutes.
  11. Invert cake onto a plate and brush with the remaining glaze.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.