Real Recipes From Real Home Cooks ®

rum cake

a recipe by
Darci Juris
Scottsdale, AZ

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.

serves 1 large bundt cake
prep time 30 Min
cook time 1 Hr
method Convection Oven

Ingredients For rum cake

  • 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

  • 1
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

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