This super easy, delicious rum cake will be a favorite among your friends and family.
Whenever I say the words “rum cake” I immediately think of the holidays as well as the Bahamas! The recipe below is one of my mother-in-law’s favorite cakes. Whenever we have a family get-together it’s always “bring whatever you want, but make sure you also bring a rum cake.”
Given it’s been so cold here in Georgia I figured what better way to warm the body than rum and cake or in this case rum cake! This is one of the easiest cakes to make; trust me. Normally, I don’t go for the boxed cake mix but for some reason, it works here.
Let’s get started!
Preheat your oven to 350 degrees F.
Prepare your Nordic Ware Pro Cast Bavaria Bundt Pan with flour and oil. Personally, I never do this I always use Pam Baking Spray (the stuff is awesome). This and my Silpat Baking Mats I don’t think I could ever live without.
Next, dump cake mix, vanilla pudding, water, rum, and oil into the mixer. Once blended well, mix in each egg one at a time. You’ll want to make sure the egg is well mixed in before adding another. After all the eggs have been added beat on medium speed for 2 minutes. This will get the lumps out. At this point, you’ll want to take a spatula to the batter to make sure it hasn’t stuck to the bowl in spots. I’ve never figured out why it sticks sometimes and sometimes it doesn’t. I feel like it has something to do with the pudding…but who knows.
The next part is where the options begin.
Option 1: Sprinkle the nuts evenly in the bottom of the pan.
Option 2: Mix the nuts into the batter.
I have done both. Personally, I prefer to mix the nuts into the batter because it gives the cake part less uniformity. But I leave it up to you to decide. Whatever floats your boat.
Place the cake in the preheated oven for 50-60 minutes. In my oven, I usually pull it out at 50 minutes so be sure to check at the 45 minute mark to see how much additional time is needed. You don’t want a tough cake that people have to chew like steak. It’s not pretty.
Once the cake is done you’ll want to make the glaze when you pull it out the oven. This way the cake gets a little chance to cool before you flip it out of the pan and the glaze will still be hot.
Place sugar, butter, and water in a small sauce pan. You’ll want to make sure you have enough space in the saucepan for the mixture to double in size. Bring it all to a boil. Once it’s boiling, stir it for 5 minutes constantly. This is the part I hate. There is nothing worse than constantly stirring over a hot stove. Get your oven mitt and buckle down; it’s only 5 minutes. Once your 5 minutes is up, remove the mixture from the heat and add in the rum. You’ll want to do this slowly while mixing quickly as it will sputter like crazy. Once, the glaze has calmed down, bring it back up to a boil and immediately turn off the heat once the boil has started. Trust me gaseous alcohol is very easily ignited.
Prick the cake all over with a toothpick or a bamboo skewer. I use a skewer because the holes are little bigger and it allows the glaze to soak in better. Start spooning hot glaze all over the cake. Any glaze that ends up on the plate but back on the cake. You’ll want to make sure it soaks it up really well. It will take time for the glaze to soak in, which means it tastes even better the next day.
I love this cake pan because it looks like a giant cruller!
Enjoy and Stay Warm!
- 1 cup chopped pecans
- 1 box Duncan Hines Yellow Cake Mix
- 4 Eggs
- 1/2 cup cold water
- 1 Package Jell-O Vanilla Flavor Instant Pudding (4 servings pkg)
- 1/2 cup Vegetable Oil
- 1/2 cup Dark/gold rum (80 proof)
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup of water
- 1/2 cup of rum
- Preheat oven to 350 degrees.
- Prepare bundt cake pan with flour and oil or my favorite Pam baking spray (it's like magic!)
- Combine cake mix, pudding mix, water, oil, eggs, and rum in large mixing bowl.
- Blend, then beat at medium speed for 2 minutes.
- For the nuts you have two options, sprinkle evenly in the bottom of the pan or add to the cake batter. I have done both; I prefer to have the nuts throughout the cake.
- Pour batter with or without nuts into greased bundt pan.
- Bake at 350 degrees for 50-60 minutes.
- Cake tester will come out clean when done.
- Bring sugar, butter, and water to a boil.
- Boil for 5 minutes stirring constantly. I use a larger pot as the glaze tends to rise if you aren't constantly stirring.
- Remove from heat.
- Add rum and stir immediately as it will splatter as the alcohol comes into contact with the hot glaze.
- Bring back to a boil and immediately turn off the stove once the boil has started as not to ignite the steam (trust me I'm speaking from experience).
- Prick cake all over with a toothpick and spoon the hot glaze over the cake.
- Use all the glaze. It may seem like too much but just keep spooning. It's worth it.
- The cake tastes best the next day after it's had time to set.