If you’re craving something decadently moist, flavorful, and brimming with warmth, you absolutely need to try this Rum Cake Recipe. It’s a delightful marriage between a tender yellow cake and an intoxicating rum infusion, topped with a buttery glaze that seeps into every crumb. The toasted pecans add a subtle crunch, making each bite feel like a special occasion. Whether it’s for a holiday, a celebration, or simply because life calls for a little indulgence, this Rum Cake Recipe is the ultimate showstopper that’s surprisingly easy to make, delivering that perfect blend of simplicity and sophistication.
Ingredients You’ll Need
To whip up this Rum Cake Recipe, you’ll need some simple everyday ingredients that come together to create an extraordinary dessert. Each one plays a key role—from the cake mix providing a light, airy base to the rum soaking every morsel in warmth and flavor.
- Yellow cake mix: The foundation of the cake, offering a moist and tender crumb.
- Instant vanilla pudding mix (3.4 ounces): Adds richness and enhances the cake’s moistness.
- 4 large eggs (slightly beaten): Help bind the ingredients and contribute to a fluffy texture.
- ½ cup water: Moistens the batter perfectly without diluting flavors.
- ½ cup rum (dark or light): The star ingredient that infuses the cake with its signature flavor and aroma.
- ½ cup avocado oil: Keeps the cake tender and moist without overpowering the taste.
- ⅓ cup pecans (toasted) or walnuts (optional): For lining the pan, these add a lovely nutty crunch and a beautiful presentation.
- Unsalted butter (for greasing the pan): Ensures the cake releases cleanly from the Bundt pan.
- Flour (for dusting the pan): Helps prevent sticking when dusted over the greased pan.
- 1 stick (½ cup) unsalted butter: For the rum glaze, lending a rich, buttery finish to the cake.
- ¾ cup granulated sugar: Sweetens the glaze and adds a luscious shine.
- ¾ cup rum: Added to the glaze, boosting that wonderful rum flavor and creating a sticky, glossy top.
How to Make Rum Cake Recipe
Step 1: Prepare Your Pan
First, preheat your oven to 325°F (165°C). While it warms up, generously grease your Bundt pan with unsalted butter or your preferred cooking spray. Then lightly dust the pan with flour to create a non-stick surface. If you want a bit of crunch and a gorgeous nutty edge, sprinkle the bottom with toasted pecans or walnuts right after greasing and flouring.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the slightly beaten eggs, water, rum, and avocado oil. Beat everything together on medium speed until the batter is smooth and fully integrated. This step ensures that every ingredient blends perfectly for a uniformly moist cake.
Step 3: Fill the Pan and Bake
Pour your luscious batter evenly into the prepared Bundt pan. Smooth the top with a spatula so it bakes evenly. Pop it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. This guarantees your Rum Cake Recipe will be perfectly tender and not overdone.
Step 4: Make the Rum Glaze
While your cake bakes, make the irresistible glaze. Combine the stick of unsalted butter, granulated sugar, and ¾ cup rum in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture boils gently and thickens slightly—about 3 to 5 minutes. The glaze will be the final magical touch to soak into your still-warm cake.
Step 5: Glaze and Cool
The moment the cake comes out of the oven, slowly pour the hot rum glaze over it while it’s still in the pan. This lets the buttery-sugary rum mixture soak deeply into the cake’s nooks and crannies. Let the cake rest in the pan for 15 minutes, then carefully invert it onto your favorite serving plate. Allow it to cool completely before slicing and sharing the love.
How to Serve Rum Cake Recipe
Garnishes
Garnishing your Rum Cake Recipe can elevate it from great to party-perfect. Sprinkle toasted pecans or chopped walnuts on top for a rustic crunch. A light dusting of powdered sugar adds a snowy, elegant touch. For a fresh contrast, some whipped cream or a scoop of vanilla ice cream creates a creamy counterpoint to the rum-soaked crumb.
Side Dishes
This rum cake pairs beautifully with fresh fruit like sliced strawberries, pineapple, or mango, balancing the sweetness with bright, juicy notes. A cup of strong coffee or a sweet dessert wine complements the rich flavors, rounding out the experience perfectly.
Creative Ways to Present
For a festive gathering, serve your Rum Cake Recipe on a colorful platter garnished with edible flowers or fruit slices. You can drizzle a bit of extra rum glaze on each slice right before serving to keep that moist, glossy finish. If you want to impress guests, try layering slices with creamy mascarpone or layering chunks in a trifle bowl with whipped cream and berries.
Make Ahead and Storage
Storing Leftovers
Rum Cake actually gets better with time as the rum continues to soak into the cake. Store leftover slices tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, move them to the refrigerator where they’ll keep well for up to a week, just bring to room temperature before serving for the best texture.
Freezing
You can definitely freeze your Rum Cake Recipe if you want to save some for later. Wrap it tightly in plastic wrap followed by a layer of foil to prevent freezer burn. It will maintain its freshness for up to 3 months. Thaw overnight in the refrigerator before serving and refresh the glaze with a quick warm pour if desired.
Reheating
Warm slices of Rum Cake in the microwave for about 10 to 15 seconds or in a low oven (around 300°F) for a few minutes to bring back that fresh-baked feel. Adding a touch of extra rum glaze or a dollop of whipped cream before serving can revive that luscious, moist texture and deep flavor.
FAQs
Can I use a different type of alcohol in this Rum Cake Recipe?
Absolutely! While rum is traditional and offers that classic flavor, you can experiment with bourbon, brandy, or even flavored liqueurs. Just keep in mind the flavor profile changes accordingly, so choose one you really enjoy drinking.
Is it necessary to use the instant pudding mix?
The instant pudding mix is key for adding moisture and richness to the cake. Without it, the texture might be less tender and the cake could dry out faster. It’s a small addition that makes a big difference!
Can I make this cake gluten-free?
For a gluten-free version, swap out the yellow cake mix for a gluten-free alternative. Make sure the pudding mix is also gluten-free. The rest of the ingredients are naturally gluten-free, so it’s a straightforward substitution.
How long does the glaze stay fresh on the cake?
Once poured over the cake, the glaze will soak in and set within a few hours. It stays fresh and sticky for days if the cake is stored properly, enhancing the flavor each day.
Can I bake this Rum Cake Recipe in a different pan?
While a Bundt pan is ideal for an even bake and pretty presentation, you can use a regular tube pan or even a loaf pan. Adjust baking times accordingly—loaf pans may require a bit more time due to their depth, so keep an eye on the doneness with a toothpick.
Final Thoughts
This Rum Cake Recipe is truly one of those desserts that brings everyone to the table with eager smiles and happy anticipation. It’s easy to make but feels like a labor of love, rich with the comforting hug of rum and buttery goodness. Whether you’re new to baking or a seasoned pro, this cake promises delight with every slice. So don your apron, gather your ingredients, and treat yourself and your loved ones to this unforgettable cake—you won’t regret it!
Print
Rum Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Rum Cake made with a yellow cake mix and instant vanilla pudding, enhanced with dark or light rum and a buttery rum glaze. Toasted pecans or walnuts add a delightful crunch to this classic dessert, perfect for any celebration or special occasion.
Ingredients
Cake Ingredients
- 1 yellow cake mix
- 1 instant vanilla pudding mix (3.4 ounces)
- 4 large eggs, slightly beaten
- ½ cup water
- ½ cup rum (dark or light)
- ½ cup avocado oil
- ⅓ cup pecans, toasted (or walnuts, optional for lining the pan)
- Unsalted butter, for greasing the pan
- Flour, for dusting the pan
Glaze Ingredients
- 1 stick (½ cup) unsalted butter
- ¾ cup granulated sugar
- ¾ cup rum
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Generously grease a Bundt pan with unsalted butter or spray oil and lightly dust it with flour to prevent sticking.
- Line Pan with Nuts (Optional): Sprinkle toasted pecans or walnuts evenly on the bottom of the prepared pan to add texture and flavor.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, beaten eggs, water, rum, and avocado oil. Beat the mixture until the batter is smooth and fully combined.
- Pour Batter: Pour the batter evenly into the prepared Bundt pan, smoothing out the top for even baking.
- Bake Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Rum Glaze: While the cake is baking, combine the butter, sugar, and rum in a saucepan. Cook over medium heat for 3 to 5 minutes, allowing it to boil gently and reduce slightly to form a glaze.
- Glaze the Cake: Immediately after removing the cake from the oven, slowly pour the hot rum glaze over the cake while it is still in the pan, allowing it to soak in thoroughly.
- Cool and Serve: Let the cake rest in the pan for 15 minutes to absorb the glaze. Then carefully invert it onto a serving plate. Allow the cake to cool completely before slicing and serving.
Notes
- You can substitute walnuts for pecans according to your preference.
- Make sure the glaze is hot when poured over the cake to ensure it soaks in properly.
- Use a Bundt pan for the best traditional shape and even baking.
- Store the cake covered at room temperature; it stays moist for several days.
- For a non-alcoholic version, substitute rum with rum extract and adjust liquid quantities slightly.
