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Rachael Knight

Rae's Rum Cake

A moist and easy Rum cake with a rich, buttery rum sauce that comes together quickly using yellow butter cake mix. With less than fifteen minutes of prep time, it's the perfect dessert for potlucks, family reunions, and holiday celebrations!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 518
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon vanilla
  • 1 15.25 ounce package yellow cake mix
  • 4 large eggs
  • ½ cup dark rum
  • ½ cup water
  • ½ cup vegetable oil
  • 1 3.5 ounce package instant vanilla pudding mix

Equipment

  • Oven

Method
 

  1. To Make the Cake:
  2. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan; set aside.
  3. In a large mixing bowl, combine the cake mix, eggs, rum, water, oil, sour cream, vanilla extract, and vanilla pudding mix. Beat until the batter is smooth and fully combined.
  4. Pour the batter into the prepared pan.
  5. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Use a toothpick or skewer to gently prick small holes all over the cake to help the glaze soak in.
  7. To Make the Rum Glaze:
  8. In a small saucepan, melt the butter over medium heat.
  9. Stir in the sugar and water. Bring the mixture to a gentle boil, stirring constantly, and cook for 5 minutes.
  10. Remove the saucepan from heat and stir in the rum.
  11. To Glaze the Cake:
  12. While the cake is still warm, slowly drizzle the glaze over the top and sides, letting it soak into the holes you pricked.
  13. Save a bit of glaze to drizzle over individual slices when serving for an extra burst of flavor.

Notes

    • Sour Cream for Extra Moisture: Adding sour cream to the batter ensures a moist cake that stays tender, even after a day or two.
    • Optional Pecans: If you prefer a nut-free cake, simply skip the pecans. They’re a great addition for crunch but not essential to the flavor.
    • Storage Tips: This cake tastes even better the next day! Store it tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
    • Rum Substitutes: If you prefer a non-alcoholic version, use rum extract in the batter and glaze and replace the liquid rum with apple juice.
    • Custom Glaze Thickness: If you want a thicker glaze, let it cool slightly before drizzling. For a thinner glaze that soaks deeper into the cake, apply it while it’s hot.

    Serving Suggestions

    This cake is a showstopper on its own, but for an added treat, serve it with whipped cream, fresh berries, or vanilla ice cream. Pair it with coffee, tea, or even a small glass of your favorite rum for the ultimate dessert experience.

  2. Recommended Rums

    1. Myers’s Dark Rum for a bold, robust flavor
    2. Mount Gay Eclipse Rum for a smoother, lighter taste