Rum Cake

Darci Juris


Inspired from a visit to the Cayman Islands, the sweet, rich flavor of the dark rum truly makes this recipe addicting. Its definitely full of rum flavor, so be ready for it. A fun variation is to use miniature cake or muffin pans, to create individual servings that can be easily served for a party, or wrapped as gifts. Plus, the smaller the size, the more rum glaze per serving which definitely adds to the moisture and zing of the cake.


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1 large bundt cake
30 Min
1 Hr
Convection Oven



  • 1/2 c
  • 1/4 c
  • 1/2 c
    dark rum
  • 1 c
  • CAKE

  • 1 c
    walnuts, chopped
  • 1 pkg
    yellow cake mix
  • 1 pkg
    instant vanilla pudding mix
  • 4
  • 1/2 c
  • 1 c
    dark rum
  • 1/2 c
    vegetable oil

How to Make Rum Cake


Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan (or mini bundt pans).
  2. Glaze -
In a saucepan, combine butter, water, and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Set aside.
  3. Cake -
    Sprinkle chopped nuts evenly over the bottom of pan(s).

  4. In a large bowl, combine cake mix and pudding mix.
    Mix in the eggs, water, oil and rum. Blend well.
  5. Pour batter over chopped nuts in pan(s).
    Bake for 60 minutes, or until a toothpick inserted comes out clean.
  6. Remove from oven when done, and let sit for 10 minutes in pan, then gently remove from pan(s) onto serving plate (or a cookie sheet for mini cakes).
    If baking a large cake, gently poke small holes with a kabob spear (or small knife) into the cake.
    If baking the mini cakes, no need to poke holes.
  7. Brush glaze over the top and sides of cake(s).
    Allow cake to absorb glaze and repeat until all the glazed is used.
  8. Once finished, let sit for about 5-10 minutes, then either slice and serve, or wrap mini cakes for gifting.
  9. Enjoy!

Printable Recipe Card

About Rum Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Caribbean

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