Rum Kahlua Bundt Cake

Renée G.


Back in the 70's it was all the rage to make a bundt cake to take to church suppers, backyard get-togethers, card parties or family reunions. Then, like many things...they sort of gave way to whatever the next fad was. Today, however, they are kind of making a come back; well, in my circle of friends, anyhow.

This cake is so flavorful and don't even need a glaze or frosting, but since the batter stained page I tore out of a Family Circle magazine forty years ago has a recipe for a glaze, I'll include it. Hope you enjoy as much as so many of my friends and family have.


☆☆☆☆☆ 0 votes

20 Min
50 Min


Add to Grocery List

  • ·
    1 box duncan hines butter cake mix
  • ·
    1 small pkg. instant vanilla pudding mix (i used french vanilla)
  • ·
    4 eggs
  • ·
    ¼ cup dark rum
  • ·
    ¼ cup kahlua
  • ·
    ½ cup vegetable oil
  • ·
    ½ cup water

  • ·
    1 stick butter
  • ·
    ¼ cup dark rum
  • ·
    ½ cup water
  • ·
    1 cup sugar

How to Make Rum Kahlua Bundt Cake


  1. Preheat oven to 350º F. Grease and flour (shake out excess flour) a standard 10” bundt pan.
  2. In bowl of electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.
  3. Pour into prepared pan and bake for about 50 minutes. Remove from oven and set on wire rack.

    In a small saucepan melt the butter and then stir in the remaining ingredients; boil for exactly 3 minutes.
  5. Pour over the warm cake still in the bundt pan.
  6. Cool for 1 hour before loosening around the edges with a spatula or butter knife and turning out onto cake plate or pedestal.
  7. This cake is even better the next day
  8. Store covered in refrigerator for 1 week or under dome of cake pedestal for 3 - 4 days on the counter.

    May be frozen - thaw in refrigerator overnight before serving.

Printable Recipe Card

About Rum Kahlua Bundt Cake

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: Southern

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