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Square close up shot of a slice of rum cake on a white plate.
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5 from 11 votes

Rum Cake with Cake Mix

This easy rum cake recipe with cake mix is soaked in a rich, butter-rum glaze. The perfect holiday dessert!
Course Dessert
Cuisine American
Keyword cake mix rum cake, rum cake, rum cake recipe with cake mix, rum cake with cake mix
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings 12 people
Calories 480kcal
Author Blair Lonergan

Ingredients

FOR THE RUM CAKE

  • 1 cup finely-chopped pecans
  • 1 (15.25 oz) box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix
  • ¼ cup rum
  • ½ cup water
  • ½ cup vegetable oil
  • 4 large eggs, at room temperature

FOR THE RUM CAKE GLAZE

  • ½ cup (1 stick) salted butter
  • 1 cup granulated sugar
  • ¼ cup rum
  • ¼ cup water

Instructions

  • Preheat oven to 325°F. Grease and flour a Bundt pan. Sprinkle the pecans in the bottom of the prepared pan. Set aside.
    Chopped pecans in the bottom of a Bundt pan.
  • In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
    Mixing a yellow cake mix in a stand mixer for a rum cake.
  • Pour the batter over the nuts in the pan.
    Rum cake batter in a Bundt pan before baking.
  • Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
    Baked rum cake in a Bundt pan.
  • About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum, and water. Boil for 3 minutes, whisking constantly.
    Butter rum glaze for an easy rum cake recipe.
  • Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake. Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
    Baked rum cake on a blue and white platter.
  • Cool completely, then slice and serve!
    Square close up shot of a slice of rum cake on a white plate.

Video

Notes

  • Prep the Bundt pan well. A thick coating of butter and flour (or baking spray made for baking) helps the cake release cleanly and keeps the pecan layer intact.
  • Choose a rum that tastes good to you. Light rum gives a softer flavor; dark or spiced rum creates a deeper, warmer rum note. Any smooth, drinkable rum works here.
  • Make the glaze before the cake is done. The hot cake soaks up the glaze best. Have it ready to pour so it can seep into all the tiny holes and create that tender, moist crumb.
  • Poke plenty of holes. Use a skewer or toothpick to make deep holes across the top and bottom. This helps the glaze absorb evenly throughout the cake.
  • Cool completely before slicing. The crumb firms up as it cools, making the cake easier to cut and helping the rum flavor settle in.
  • Even better the next day. Rum cake tastes richer after 12-24 hours as the glaze fully absorbs. Perfect for make-ahead holidays and gifting.
  • Freezes beautifully. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight for a moist, bakery-style slice.

Nutrition

Serving: 1slice | Calories: 480kcal | Carbohydrates: 55g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 403mg | Potassium: 74mg | Fiber: 1g | Sugar: 39g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg