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
Scale
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.
