Rum Cake

Rum Cake

DessertCaribbeanCaribbean
Homii

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Flavor

ButterySweetRich

Texture

TenderFluffyCrunchy

Best seasons

SpringSummerFallWinter

Best for

Holiday DinnerCelebrationComfort FoodCozy Night InSpecial OccasionEntertaining GuestsCold DayRainy Day
  • Prep20m
  • Cook55m
  • Hands-off15m
Total time
1h 30m
Cook at
325°F
Prep
20 min
Cook
55 min
Hands-off
15 min

Hands-off time is mostly rising, proofing, resting, or marinating—not counted in prep or cook.

Recipe written for 12 servings

Main

Glaze

Uses your kitchen

Oven

Stovetop

Small appliances

Hand Mixer

Stand Mixer

Cookware

Pan

Saucepan

Skillet

Bakeware

Baking Pan

Bundt Pan

Wire Rack

Fridge

5 days

Freezer

60 days

Reheat

Room Temperature (preferred)Microwave
Step by step

Instructions

Tap a step number to check it off as you cook.

  • 325°F

Preheat your oven to 325°F. Generously grease and flour a Bundt pan. Sprinkle the 1 cup chopped pecans evenly across the bottom of the pan — they'll form a crunchy, toasty layer on top once the cake is inverted.

Uses

  • Oven
  • Bundt Pan
  • Pecan
  • Yellow Cake Mix
  • 2 min

In a large mixing bowl, combine the 1 package yellow cake mix standard, 1 package instant vanilla pudding mix, 4 eggs, ½ cup cold water, ½ cup vegetable oil, and ½ cup dark rum. Beat with a stand mixer or hand mixer on medium speed for 2 minutes until the batter is smooth and well combined. Pour the batter evenly over the 1 cup chopped pecans in the prepared Bundt pan.

Uses

  • Mixing Bowl
  • Stand Mixer
  • Hand Mixer
  • Bundt Pan
  • Yellow Cake Mix
  • Vanilla Instant Pudding Mix
  • Vanilla Extract
  • Egg
  • Water
  • 50–55 min
  • 325°F

Bake at 325°F for 50–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean and the top is golden brown. Let the cake cool in the pan on a wire rack for 10 minutes before glazing.

Uses

  • Yellow Cake Mix
  • 5 min
  • Medium

While the cake bakes, make the glaze: melt the ½ cup unsalted butter in a small saucepan over medium heat. Stir in the ½ cup cold water and 1 cup granulated sugar. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes without stirring. Remove from heat and carefully stir in the ½ cup dark rum and 1 tsp pure vanilla extract (the mixture will bubble up). Let cool slightly.

Uses

  • Saucepan
  • Yellow Cake Mix
  • Unsalted Butter
  • Water
  • Sugar
  • Dark Rum
  • 5 min

With the cake still in the pan, use a toothpick or bamboo skewer to poke holes all over the bottom of the warm cake. Slowly pour about half of the warm rum glaze over the cake, allowing it to soak in fully. Let sit for 5 minutes.

Uses

  • Bamboo Skewer
  • Yellow Cake Mix
  • Dark Rum
  • 15 min

Invert the cake onto a serving plate. Use a pastry brush or spoon to slowly apply the remaining glaze over the top and sides of the cake, letting each addition soak in before adding more. Allow the cake to rest at room temperature for at least 15 minutes before slicing — the glaze will set into a gorgeous, shiny coating.

Uses

  • Pastry Brush
  • Yellow Cake Mix
Per serving

Nutrition facts

Estimated for one serving as written. Scale with Serving size in the sidebar for your batch.

420

Cal

Protein

4 g

4%

Carbs

52 g

53%

Fat

19 g

43%