Rum Cake Recipe

An easy rum cake recipe made with yellow cake mix, French vanilla pudding, Bacardi Rum, and topped with chopped pecans. Serve this homemade cake for a special Christmas party or brunch menu. This is a special Christmas cake that is incredibly moist and actually very easy to make and Oh, so good!

Because you use a pre-packaged yellow cake mix, the cake can be baking in the oven in no time. Start this cake recipe in the morning so the glaze can soak into the cake throughout the day. Serve this delicious homemade rum cake to your guests for a Christmas or New Year's party or as part of a holiday brunch menu. Serve this rum cake with any of these delicious holiday drink recipes.

Rum Cake Recipe

Prep Time: 15 minutes

Baking Time: 1 hour

Ingredient List:

1 cup chopped pecans (optional)
1 yellow cake mix
1 (3.4 ounce) package instant French vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (80 proof) (I used Bacardi Gold)
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Glaze:

1 stick of butter (1/2 cup)
1 cup granulated sugar
1 cup water*
1/2 cup dark rum

*Monika, a visitor to this site, suggests decreasing the water in the glaze to 1/4 cup for a more intense flavored glaze.
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Kitchen Equipment Needed

Large mixing bowl
Electric hand mixer or stand mixer
Bundt Pan
Medium Saucepan

Instructions:

Step 1: Preheat oven to 375 degrees.

Step 2: Grease and flour a Bundt pan.

Step 3: Sprinkle 1 cup chopped pecan pieces on the bottom of the Bundt pan (optional).

Step 4: In a large mixing bowl, combine cake mix, instant French vanilla pudding, eggs, water, oil, and rum.

Step 5: Beat with an electric mixer for 2-3 minutes or beat by hand with a whisk until smooth and satiny and there are no more lumps.

Step 6: Pour batter evenly over the pecan pieces into the bundt pan.

Step 7: Bake the rum cake for 1 hour at 375 degrees.

Step 8: During the last 15 minutes of baking make the rum glaze. In a medium sauce pan, place the stick of butter, water, sugar, and rum for the glaze and stir until the glaze comes to a rolling boil and all of the sugar is dissolved. Let cool slightly for a few minutes.

Step 9: When the cake is done baking, let it cool slightly a few minutes and turn out the cake by inverting it onto a large plate.

Step 10: Poke holes in the side and top of the cake with a fork.

Step 11: With a ladle, begin pouring the glaze over the hot cake, covering it so that the glaze begins soaking into the cake.

Step 12: Once the glaze has soaked in, flip the cake back into the Bundt pan, poke more holes in it and continue to ladle the glaze onto the rum cake.

Step 13: Throughout the day, continue to keep ladling the glaze over the cake until it cannot absorb any more glaze. Continue this process until all of the glaze is used up. This may take a few hours.

Begin making this rum cake recipe in the morning if you want to serve it for the evening dessert. This cake will taste even better if you make it a day ahead, as the flavors will have time to mellow.

This cake makes 8-12 generous servings.

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