If you’ve ever wanted a show-stopping dessert that’s both incredibly moist and bursting with rich flavor, this Rum Cake Recipe with Cake Mix Recipe is your golden ticket. Combining the convenience of a classic cake mix with the deep, warming essence of dark rum and a luscious buttery glaze, this bundt cake is simply irresistible. Whether you’re treating friends or hosting a special occasion, this cake delivers a perfect balance of sweet, nutty, and boozy goodness that will keep everyone coming back for seconds.
Ingredients You’ll Need
One of the beauties of this Rum Cake Recipe with Cake Mix Recipe is how straightforward the ingredient list is. Each component plays a starring role, ensuring the final cake is moist, flavorful, and has that signature rum-soaked richness. From the yellow cake mix that provides a tender crumb, to the instant vanilla pudding which adds extra moistness, every ingredient contributes something special.
- Yellow cake mix (15.25 oz): The base of the cake that gives it structure and a lovely golden color.
- Instant vanilla pudding mix (3.4 oz): Adds moisture and a velvety texture that makes the cake super tender.
- Large eggs (4): Essential for binding everything together with richness.
- Dark or spiced rum (1/2 cup + 1/4 cup for glaze): Infuses the cake with its distinctive boozy and aromatic flavor.
- Water (1/2 cup + 1/4 cup for glaze): Balances the batter and aids in the glaze’s syrupy consistency.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender without overpowering flavor.
- Chopped pecans or walnuts (optional, 1/2 cup): Adds a delightful nutty crunch that complements the rich rum.
- Unsalted butter (1/2 cup for glaze): Creates a smooth, golden glaze that soaks into the cake perfectly.
- Granulated sugar (1 cup for glaze): Sweetens and thickens the glaze for that irresistible shine and sticky finish.
How to Make Rum Cake Recipe with Cake Mix Recipe
Step 1: Prepare Your Pan and Nuts
Preheat your oven to 325°F and grease and flour a 10-inch bundt pan thoroughly. If you’re using nuts, sprinkle them evenly across the bottom of the pan to ensure they’re beautifully distributed throughout the cake once it’s baked and flipped out.
Step 2: Mix the Batter
In a large mixing bowl, add the yellow cake mix, instant vanilla pudding mix, eggs, ½ cup of your chosen rum, water, and vegetable oil. Using an electric mixer on medium speed, beat these ingredients together for about two minutes until the batter is smooth and luscious. This step guarantees a cake with perfect consistency and even rum distribution.
Step 3: Bake to Perfection
Pour your batter into the prepared bundt pan, spreading it evenly so it bakes uniformly. Bake for 50 to 60 minutes. You’ll know the cake is ready when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes—this makes it easier to glaze without losing cake crumbs.
Step 4: Make the Glaze
While the cake is cooling, melt the unsalted butter in a saucepan over medium heat. Stir in water and granulated sugar, bringing the mixture to a boil. Let it cook for 3 to 4 minutes while stirring constantly to develop a syrupy consistency. Remove from heat and stir in the remaining ¼ cup of rum to infuse the glaze with that signature kick.
Step 5: Glaze the Cake
Using a skewer or fork, poke holes all over the warm cake still in the pan. This is the secret to ensuring the glaze soaks deeply into every bite. Slowly pour the warm glaze over the cake, letting it sink in gradually. Give the cake another 10 minutes to absorb all that liquid gold before carefully inverting it onto a serving plate to reveal its glistening, rum-soaked glory.
How to Serve Rum Cake Recipe with Cake Mix Recipe
Garnishes
While the cake itself is a masterpiece, you can elevate it with simple garnishes. A dusting of powdered sugar adds a snowy touch. Toasted pecan halves scattered on top or a few fresh berries can brighten the presentation and add contrasting textures.
Side Dishes
This rum cake pairs wonderfully with subtly sweet accompaniments like whipped cream or a scoop of vanilla bean ice cream. Fresh fruit such as pineapple or mango slices complements the tropical notes of the rum, balancing the sweetness perfectly.
Creative Ways to Present
Serve the cake on a beautiful platter garnished with edible flowers for a festive look. For holiday gatherings, sprinkle some cinnamon or nutmeg atop the glaze for a seasonal vibe. You can also slice and arrange individual servings with small spoons of caramel sauce or drizzle white chocolate for an extra indulgent twist.
Make Ahead and Storage
Storing Leftovers
This Rum Cake Recipe with Cake Mix Recipe actually tastes better after resting, as the flavors meld beautifully overnight. Wrap the cake tightly in plastic wrap at room temperature for up to four days, or refrigerate it for up to one week to keep it fresh and moist.
Freezing
Want to make it ahead for a party or holiday? No problem! Wrap the cooled and glazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw it overnight in the refrigerator, then bring to room temperature before serving.
Reheating
If you prefer your rum cake slightly warm, reheat individual slices in the microwave for about 15 seconds. This will revive the soft texture and enhance the aroma of the rum glaze wonderfully.
FAQs
Can I use light rum instead of dark or spiced rum?
Absolutely! Light rum will lend a milder flavor, while dark or spiced rum offers richer, deeper notes. Feel free to choose according to your taste preferences or what you have on hand.
Is it necessary to use the instant pudding mix?
The pudding mix is key for a moist, tender cake. Without it, the texture might be denser and less rich, so I highly recommend including it.
Can I omit the nuts if I’m allergic or don’t like them?
Yes! The nuts are entirely optional and mainly add crunch. Leaving them out won’t affect the cake’s moisture or flavor, just skip the sprinkling step in the pan.
How long can I store the cake before it goes bad?
When wrapped well, the cake keeps fresh at room temperature for about four days and up to a week refrigerated. Always check for any off smells or mold before consuming if stored longer.
Can I use this recipe to make cupcakes?
You can! Divide the batter into cupcake liners and bake at 350°F for around 18-22 minutes. You’ll want to make a smaller batch of glaze to drizzle over individual cupcakes for that signature rum flavor.
Final Thoughts
This Rum Cake Recipe with Cake Mix Recipe is a wonderful way to enjoy a classic dessert without spending hours in the kitchen. Its moist crumb, rich rum glaze, and simple yet powerful flavors make it a crowd-pleaser time and again. I encourage you to try it out, share it with loved ones, and watch how this delicious cake becomes a cherished favorite in your recipe collection.
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Rum Cake Recipe with Cake Mix Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Rum Cake recipe combines a yellow cake mix with instant vanilla pudding and a generous splash of dark or spiced rum to create a moist, flavorful dessert. Baked in a bundt pan and finished with a buttery rum glaze, this cake is perfect for holidays, special occasions, or any time you crave a rich, boozy sweet treat enhanced by the crunch of pecans or walnuts.
Ingredients
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- ½ cup dark or spiced rum
- ½ cup water
- ½ cup vegetable oil
- ½ cup chopped pecans or walnuts (optional)
For the Glaze:
- ½ cup unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ¼ cup dark or spiced rum
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking. If using nuts, sprinkle the chopped pecans or walnuts evenly along the bottom of the pan to add texture and flavor to the cake base.
- Make the Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, dark or spiced rum, water, and vegetable oil. Using an electric mixer on medium speed, beat the mixture for about 2 minutes until the batter is smooth and well blended.
- Fill the Pan: Pour the prepared batter into the greased and floured bundt pan, spreading it evenly over the nuts if used, ensuring a smooth surface for even baking.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean. Once baked, allow the cake to cool in the pan for 10 to 15 minutes.
- Prepare the Glaze: While the cake cools, melt the butter in a saucepan over medium heat. Stir in the water and granulated sugar, bringing the mixture to a boil. Boil for 3 to 4 minutes while stirring constantly to create a smooth syrup. Remove from heat and stir in the dark or spiced rum thoroughly.
- Glaze the Cake: Using a skewer or fork, poke holes all over the warm cake to allow the glaze to penetrate. Slowly pour the warm glaze evenly over the cake while it is still in the pan, letting it soak deeply into the cake layers.
- Finish and Serve: Let the cake rest for an additional 10 minutes to fully absorb the glaze. Then carefully invert the bundt pan onto a serving plate to release the cake. Slice and serve, enjoying the moist and flavorful rum-infused cake.
Notes
- This rum cake tastes even better the next day as the flavors fully develop. For best results, wrap the cake tightly and store it at room temperature for up to 4 days or refrigerate for up to a week.
- This dessert makes an excellent choice for holidays, celebrations, or any special occasion.
- Optional chopped nuts add a pleasant crunch but can be omitted for a nut-free version.
