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Rum Cake Recipe

This Rum Cake Recipe is a rich, moist, and flavorful dessert infused with buttery vanilla and a delicious rum glaze. Made with simple ingredients like flour, sugar, pudding mix, eggs, butter, and dark or light rum, this cake bakes to perfection in a bundt pan. A warm rum syrup is then poured over the cake, enhancing its boozy kick and melt-in-your-mouth texture. Perfect for holidays, birthdays, or special gatherings, this easy-to-make cake tastes even better the next day as the flavors deepen. Serve with whipped cream or coffee for a truly indulgent treat!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, European
Servings 10 People
Calories 500 kcal

Equipment

  • 10-inch Bundt Pan – For the classic rum cake shape and even baking.
  • Mixing Bowls – One large bowl for the batter and a smaller one for dry ingredients.
  • Electric Mixer or Whisk – To mix the batter smoothly and evenly.
  • Saucepan – For preparing the rum syrup.
  • Measuring Cups & Spoons – For accurate ingredient measurements.
  • Toothpick or Skewer – To check doneness and create holes for the syrup to soak in.
  • Wire Rack – For cooling the cake evenly.
  • Pastry Brush (Optional) – To brush the rum syrup over the cake for better absorption.
  • Cake Plate or Serving Platter – For displaying and serving your rum cake.

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour (or 1 box yellow cake mix)
  • 1 cup granulated sugar
  • 1 package instant vanilla pudding mix
  • 2 teaspoons baking powder (omit if using cake mix)
  • ½ teaspoon salt
  • 4 large eggs
  • ½ cup unsalted butter, melted (or ½ cup vegetable oil)
  • ½ cup whole milk
  • ½ cup dark or light rum (such as Bacardi or Myers’s)
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans or walnuts (optional, for topping)

For the Rum Syrup:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup dark or light rum

Instructions
 

  • Prepare the Bundt Pan & Preheat the Oven
    Preheat your oven to 325°F (163°C).
    Grease a 10-inch bundt pan with butter or non-stick spray. If using nuts, sprinkle chopped pecans or walnuts evenly in the bottom of the pan.
  • Make the Cake Batter
    In a large mixing bowl, whisk together flour, sugar, pudding mix, baking powder, and salt (skip baking powder if using cake mix).
    Add eggs, melted butter, milk, rum, and vanilla extract.
    Beat with an electric mixer on medium speed for 2 minutes or whisk until smooth.
  • Bake the Cake
    Pour the batter into the prepared bundt pan, spreading it evenly.
    Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack or serving plate.
  • Make the Rum Syrup
    In a small saucepan, melt butter over medium heat.
    Stir in sugar and water, then bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
    Remove from heat and stir in rum.
  • Soak the Cake & Serve
    Using a skewer, poke small holes all over the cake.
    Slowly pour or brush the warm rum syrup over the cake, allowing it to soak in.
    Let the cake rest for at least 1 hour (or overnight for deeper flavor).Slice and serve with whipped cream, ice cream, or coffee. Enjoy!

Notes

  1. Cake Mix Alternative – If using a yellow cake mix, omit the flour, baking powder, and sugar, and follow the package instructions while incorporating the pudding mix, rum, and other wet ingredients.
  2. Rum Selection – Dark rum gives a deeper, caramelized flavor, while light rum creates a milder taste. Spiced rum adds warm notes of cinnamon and vanilla.
  3. Absorption Time – For the best results, let the cake sit overnight after soaking in the rum syrup. This enhances the flavor and moisture.
  4. Poking Holes for Syrup – Use a skewer or toothpick to create small holes throughout the cake. This helps the syrup soak in evenly without making the cake soggy in one spot.
  5. Reducing Alcohol Content – If you prefer a milder rum flavor, reduce the rum in the syrup to ¼ cup and replace the remaining ¼ cup with orange juice or water.
  6. Nut-Free Option – Simply omit the pecans or walnuts if you prefer a nut-free cake.
  7. Storage & Make-Ahead –
    • Store at room temperature in an airtight container for up to 3 days.
    • Refrigerate for up to 1 week.
    • Freeze for up to 3 months, tightly wrapped in plastic wrap and foil.
  8. Serving Suggestions – Pair your rum cake with whipped cream, ice cream, caramel sauce, or coffee for an indulgent treat.
Follow these tips for a moist, flavorful, and delicious rum cake every time!
Keyword Rum Cake Recipe