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. 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.

★★★★★ 2 votes
30 Min
1 Hr


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

How to Make Rum Cake


  • 1Glaze
    In a saucepan, combine butter, ¼ cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1 cup of rum.
  • 2Cake
    Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan (or mini pans). Sprinkle chopped nuts evenly over the bottom of pan.
  • 3In a large bowl, combine cake mix and pudding mix. Mix in the eggs, ½ water,½ cup oil and ½ cup of rum. Blend well. Pour batter over chopped nuts in pan.
  • 4Bake for 60 minutes, or until a toothpick inserted comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate. If baking a large cake, gently poke small holes with a kabob spear (or small knife) into the cake.
  • 5Brush glaze over the top and sides of cake. Allow cake to absorb glaze and repeat until all the glazed is used.

Printable Recipe Card

About Rum Cake

Course/Dish: Cakes