Ok, I have literally been waiting to post this recipe ever since I began the blog. It is without a doubt my favorite dessert in the entire world. And it may soon become yours too. :)
Behold….the famous rum cake.
Words can’t even describe this one. Suffice it to say, it is by far my most-requested recipe. My family loves it. My friends are crazy about it. Friends of my friends email to ask for the recipe. Non-rum-lovers ask for seconds at parties. Even my boss asks for leftovers whenever he hears it’s being made!
Yes, it is that good. :) And, it only takes about 15 minutes of total prep time. What could be better??
So if you’re looking for a new rockstar dessert this holiday season, look no further. This is the cake for you. Enjoy!!!
Rum Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 cake
Description
You’ll love this Rum Cake Recipe! It’s super-delicious!
Ingredients
Cake Ingredients
- 1 (18.25 oz.) package yellow cake mix
- 1 (3.4 oz.) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup rum
- 1/2 cup vegetable oil
- extra sugar for pan
Glaze Ingredients
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Liberally grease (either way cooking spray or butter) a bundt pan, and then pour sugar into it and swirl around until the entire inside of the pan is coated in sugar. (Discard any remaining sugar.)
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter into pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Spoon glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Glaze Instructions:
- In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup rum.
Hi, I made this cake today and it turned out great! I make rum cakes for my neighbors at Christmas time who always appreciate the effort!
I like the glaze method. The recipe I used last year suggested poking holes in the top of the cake to allow the glaze to run into the cake. I didn’t like how it looked, so I won’t use that recipe again.
What a great recipe. Although I found it to take at least 1/2 hr to prepare but well worth it. I found pouring the glaze over in 3 even pours made it a bit thicker plus I sprinkled powdered sugar all over the topping. So ? awesome.
Love this cake! I agree with previous comments to soak the cake in butter rum syrup. I let the cake sit for 10 minutes after it was out of the over, waited 10 minutes and put it back in the pan. I poked many holes in the bottom with a skewer and slowly poured the butter rum syrup on the cake letting it soak in. I left the cake in the pan for an hour to let the syrup soak the entire height of the cake then took it out. I also have tried a couple flavor variations. I used Malibu coconut rum in the cake batter and regular light rum for the sauce for a delicious subtle coconut rum cake. I also used lemon pudding in another cake for a fabulous lemon rum cake.
Made this cake for the first time with your recipe! Everyone loved it! So easy and beautiful – yet it takes long enough to make it a proud moment to be finished! Thanks for posting!
I just made this with the kids for dad and Thanksgiving dinner. I’m am sad say that… It didn’t make it to dinner it is AMAZING! The ABSOLUTE BEST RUM CAKE EVER! I DON’T eat it but I tried it and OMG it’s really awesome. I had to use white cake mix because that’s all I had and fluffed confectionery sugar on top with the glaze and that’s all she wrote. Thanks for the recipe.
It seems like all packaged foods are shrinking. Every yellow cake mix in the store was 15.25 oz. Have you made this cake recently with the new package sizes and do any of the other ingredients need to be adjusted?
I think that the packaging is shrinking, but the actual size of the cake mixes should be the same. :) Double-check, though, for sure!
Actually, cake mixes are shrinking. Tried and true older recipes call for 18.25 oz mixes, but cake mixes are now 15.25 oz. To deal with this problem, I keep a package of yellow cake mix in my freezer and add 6 Tbsp to make up the difference.
I add pecans to my rum cake. It is awesome..Love this recipe..Thanks
Thanks for sharing Lori (we think that sounds amazing)! And we’re happy you love the recipe! :)