Best Rum Cake Recipe Ever: This Easy Boozy Cake Is Unforgettable by Donna John


Best Rum Cake Recipe Ever: This Easy Boozy Cake Is Unforgettable

Needing another dessert for Christmas, my friend shared her easy rum cake recipe with me. Thank you, friend! This is the easiest rum cake to prepare, smells heavenly and is moist and full of vanilla, butter and rum flavor. Now it's made year-round and not just at the holidays.

The moist rum cake is made with a box of yellow cake mix, a box of instant vanilla pudding, eggs, vegetable oil, water and rum. While the cake bakes, make the glaze with a stick of butter, granulated sugar, water and rum. When the cake comes out of the oven, poke holes all over it and pour the glaze on so it seeps down into the cake. Let the cake cool before serving.

This delicious rum cake dessert recipe will be a new family tradition, for the holidays and beyond. I don't even associate it with the holidays anymore because I've made it so much. It adds a tropical feel to the cooler months and a festive feel to summer gatherings. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 to 60 minutes

Total Time: 1 hour (approximately) 
Servings: 12 

Ingredients

Cake

Glaze

  • 1 stick (1/2 cup) butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup white rum or spiced rum 

Helpful Products

Recipe Notes

  • I used spiced rum, but regular white rum would work fine. 
  • Poking holes in the cake helps the glaze sink down into the cake. You can use a chopstick, skewer or even a toothpick.

Here's how to make it: 

  1. With an electric mixer, combine the cake mix, pudding mix, eggs, oil, water and rum. Beat well.
  2. Pour into a greased and floured bundt pan (one that holds at least 10 cups). Bake in a preheated 325-degree F oven for about 50 to 60 minutes or until a toothpick comes out clean.
  3. While the cake bakes, combine the butter, sugar and water in a saucepot. Bring to a boil, stirring, until everything is melted together and combined. Turn off the heat and stir in the rum.
  4. When the cake comes out of the oven, pour the glaze over it while it is still in the pan (my friend likes to poke holes in it first).
  5. Let the cake cool, then unmold onto a serving platter.

Nutrition Facts Per Serving

Calories: 301

Total Fat: 16.2g

Saturated Fat: 6.9g

Cholesterol: 145mg

Sodium: 221mg

Total Carbohydrate: 31.1g

Dietary Fiber: 0.1g

Total Sugars: 28.2g

Protein: 4.6g

Vitamin D: 12mcg

Calcium: 32mg

Iron: 1mg

Potassium: 55mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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bepositive
I want a slice right now! 😋
Goldfinger
What size Bundt pan do you use? They come in many sizes.
Donna John
One that holds at least 10 cups. I use my standard size bundt pan for a regular-size cake.
Elisa Schmitz
This looks so delicious, Donna John ! Beautiful, too. Win win!
Patti Favetti
I've always wanted to make a rum cake, an old tradition in my husband's family. Thank you for a recipe that is doable!
Donna John
Yes! It is so doable. I made this for Christmas and it was a huge hit. Now a tradition. Going to make it again soon. Let us know how your husband likes it! Patti Favetti
Susan Evind
This looks fabulous, Donna! I like Bundt cakes without extra icing all over, so just a bit of sprinkled powdered sugar is ok?
Donna John
Yes! Powdered sugar would be good. I'm the same way. I go for the cakes without frosting. Sweet and simple. Next time going to try a chocolate rum cake.

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