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–+ servings
Rum Cake
This Rum Cake with Butter Rum Glaze is a moist and decadent dessert that pairs the warm, comforting flavors of golden butter cake with the richness of vanilla pudding and the distinct aroma of light rum. The cake is baked in a Bundt pan for a classic presentation, then soaked with a buttery rum glaze that adds sweetness and depth to every bite. Popular for holidays, celebrations, and potlucks, this recipe creates a dessert that's both elegant and irresistibly rich, with a tender crumb and a glossy finish from the glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling and Glazing 40 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 380 kcal

Ingredients
  

Cake:

  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup light rum
  • 3 oz vanilla pudding mix (1 package)
  • 4 eggs (large )
  • 1 box Golden Butter Cake Mix (Duncan Hines )

Glaze:

  • 1 cup granulated sugar
  • ½ cup dark rum
  • ½ cup butter (1 stick )

Instructions
 

Step 1: Prepare Cake Batter

  • In a large bowl, combine water, vegetable oil, light rum, vanilla pudding mix, eggs, and cake mix.
  • Mix until smooth and well combined.

Step 2: Bake the Cake

  • Pour batter into a greased and floured Bundt pan.
  • Bake at 325°F (163°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Step 3: Prepare the Glaze

  • In a saucepan, combine sugar, dark rum, and butter.
  • Bring to a boil over medium heat and cook for 3 minutes, stirring occasionally.

Step 4: Glaze the Cake

  • While cake is still in the Bundt pan, pour glaze evenly over the surface.
  • Let stand for 30–40 minutes to allow glaze to soak in.

Step 5: Remove and Serve

  • Turn cake out onto a serving plate. Slice and serve.

Tips

  • Use dark rum for deeper caramel/molasses flavor; light rum for milder flavor.
  • Toasted pecans can be sprinkled in the bottom of the Bundt pan before adding batter.
  • Pierce cake with a skewer before pouring glaze to help it soak in.
  • Substitute spiced rum for added warm spice notes.
  • For less sweetness, reduce glaze sugar to ¾ cup.
  • Add vanilla or rum extract to deepen flavor if desired.
  • Serve with whipped cream or vanilla ice cream.
  • Keep covered 24 hours, flavor improves as glaze soaks in.
  • Make into mini Bundt cakes, adjust baking time to 18 to 22 minutes.

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 4gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 60mgSodium: 310mgPotassium: 80mgSugar: 30gVitamin A: 300IUCalcium: 40mgIron: 1mg
Keyword bundt cake, easy cake, glaze, holiday dessert, moist cake, party dessert, potluck dessert, rum cake, vintage recipe
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