"Easy rum cake recipe for a rum-soaked dessert baked with walnuts and glazed with a buttery rum sauce."
Rum Cake
Servings – 12 Prep Time – 10 Minutes Cook Time – 60 Minutes
Ingredients:
Cake:
1 cup chopped walnuts (mix in or layer in the bottom of pan)*
1 (15.25 ounce) package yellow cake mix
4 large eggs
1/2 cup dark rum
1 teaspoon vanilla extract
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
Glaze:
1/2 cup butter
1/2 cup white sugar
1/8 cup water or juice of your choice (pineapple or orange is perfect)
1/4 cup rum
1 teaspoon rum flavoring
Decorations/Garnish
Fresh mix of seasonal berries (strawberry, blueberries, raspberries)
candied orange and lemon peels
shimmer cake glitter or white powdered sugar optional
Instructions:
Cake:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
*Sprinkle walnuts over the bottom of the prepared pan; set aside. Or you can sprinkle into the batter.
Mix together cake mix, eggs, dark rum, water, oil, and vanilla pudding mix in a large bowl until well combined. (Mix walnuts into batter here or pour batter over walnuts in the pan.)
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool, then invert cake onto a serving plate.
Gently prick holes into the top and sides of cake with a toothpick or skewer.
Glaze:
Melt butter in a saucepan over medium heat. Stir sugar and water into melted butter; bring to a boil. Cook, stirring constantly, for 5 minutes. Remove glaze from heat; stir in rum and rum flavoring.
Drizzle warm glaze over top and sides of cake.
Notes:
Tips & Tricks
The number one tip for a successful Bundt cake, is to spray the pan liberally with baking spray. The spray should contain flour. I have used Pam and Baker’s Joy with success. Using an aluminum Bundt pan that is lighter in color will help the edges not dry out. Dark pans that are made from a heavier weight material produce a drier edge.
Freezing To freeze the cake, allow it to cool fully and skip the glazing. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, glaze and decorate the cake and allow another 1-2 hours for it to set before serving.
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.