Rum Cake Recipe with Cake Mix
This incredibly moist rum cake recipe with cake mix is a game-changing dessert that delivers bakery-quality results with minimal effort. The convenient boxed cake mix is elevated with instant vanilla pudding and a rich butter-rum glaze that soaks deep into every crumb.
Equipment
- 10 or 12-cup Bundt pan - nonstick recommended
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Medium saucepan - for glaze
- Wire cooling rack
- Fork or wooden skewer - for poking holes
- Cake plate or serving platter
Ingredients
- 1 cup chopped pecans or walnuts - 120g
- 1 box yellow cake mix - 15.25 oz/432g, Duncan Hines or Betty Crocker recommended
- 1 box instant vanilla pudding mix - 3.4 oz/96g
- 4 large eggs - at room temperature
- 1/2 cup water - 120ml
- 1/2 cup vegetable oil or canola oil - 120ml
- 1/2 cup dark rum - 120ml, such as Meyer's or Captain Morgan
For the Butter-Rum Glaze
- 1/2 cup unsalted butter - 115g, 1 stick
- 1/4 cup water - 60ml
- 1 cup granulated sugar - 200g
- 1/2 cup dark rum - 120ml
For Serving (Optional)
- Whipped cream or vanilla ice cream
- Fresh berries - strawberries, raspberries, or blackberries
- Caramel or chocolate sauce
- Powdered sugar - for dusting
Instructions
- Preheat oven to 325°F (163°C). Generously grease and flour a 10 or 12-cup bundt pan. Evenly distribute chopped pecans across the bottom of the prepared pan.
- In a large mixing bowl, combine yellow cake mix and instant vanilla pudding mix. Add eggs, water, vegetable oil, and rum. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and thick.
- Carefully pour the batter over the pecans in the bundt pan, spreading evenly. Tap the pan gently on the counter to release air bubbles. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, make the glaze. In a medium saucepan, melt butter over medium heat. Add water and sugar, bring to a boil, and cook for 3-5 minutes until slightly thickened. Remove from heat and carefully stir in rum.
- Immediately upon removing cake from oven, poke holes all over the bottom using a fork or skewer. Slowly drizzle about one-third of the hot glaze over the bottom of the hot cake. Let cool in the pan for 10-15 minutes.
- Place a cake plate upside down on top of the bundt pan. Carefully flip to invert the cake. Remove the pan. Poke additional holes all over the top and sides of the cake, then very slowly drizzle the remaining glaze all over. Allow to cool completely before serving.
Notes
- Room temperature eggs: Let eggs sit out for 30 minutes before baking, or place in warm water for 5-10 minutes for better incorporation.
- Dark rum recommended: Meyer's Dark, Captain Morgan Dark, or spiced rum provide richer flavor than light rum. The alcohol mostly cooks off during baking.
- Thoroughly grease the pan: Coat every ridge, crevice, and corner with grease and flour. Baking spray with flour provides foolproof release.
- Poke plenty of holes: Aim for about 100 holes total across the cake for maximum glaze absorption and moisture.
- Glaze while hot: Pour the glaze when both the cake and glaze are hot for better absorption. Reheat glaze gently if it cools too much.
- Be patient with glazing: Drizzle slowly, pause every 30 seconds to let glaze soak in. The process should take 5-10 minutes.
- Storage: Store covered at room temperature for up to 10 days. Refrigeration dries out the cake, so avoid it if possible.
- Make ahead: The cake actually improves after 2-3 days as flavors develop, making it perfect for parties and holiday gatherings.