rum cake easy recipe

Written ByJenny Smyth Posted on
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The Best rum cake easy recipe

I am so excited to share with you my favorite rum cake recipe that has become a staple in our household. This moist and decadent cake is made with the finest ingredients and is perfect for any occasion, whether it’s a special celebration or a regular Tuesday night.

My family loves it when I make this cake, and it’s always a hit at family gatherings. The best part about this recipe is that it’s surprisingly easy to make and requires minimal ingredients, making it a great option for busy home cooks like me.

The combination of the rich rum flavor and the sweetness of the sugar makes for a truly unforgettable taste experience. As a home cook, I appreciate how versatile this recipe is – it can be served as a dessert, a snack, or even as a breakfast treat.

The history of rum cake dates back to the Caribbean where it was traditionally made with rum and spices, giving it a unique flavor profile that’s both comforting and exotic. When I first started making this recipe, I was blown away by how well the flavors came together – the dark rum adds a depth of flavor that’s hard to resist.

One of the things I love most about this recipe is how easy it is to customize – you can add nuts, chocolate chips, or even dried fruit to give it your own personal touch. As someone who loves experimenting with new recipes, I appreciate how adaptable this one is.

Easy Rum Cake

Easy Rum Cake

4.9 from 1316 votes

A moist and buttery rum cake made from a simple yellow cake mix and a sweet rum glaze. This easy dessert comes together quickly and is perfect for holidays or casual gatherings.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 box yellow cake mix (15.25 oz)
1 box instant vanilla pudding mix (3.4 oz)
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum

For the Rum Glaze

1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

👨‍🍳Directions

1Preheat the oven to 325°F.
2Generously grease a 10-inch Bundt pan with butter or nonstick spray, making sure to coat all the crevices.
3In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, water, vegetable oil, and dark rum.
4Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well blended.
5Pour the batter into the prepared Bundt pan and spread it evenly.
6Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
7While the cake bakes, prepare the glaze.
8In a small saucepan over medium heat, combine the butter, water, and granulated sugar.
9Stir constantly until the butter melts and the sugar dissolves, about 3 to 4 minutes.
10Remove the saucepan from the heat and stir in the dark rum until fully incorporated.
11Set the glaze aside to cool slightly for about 5 minutes.
12When the cake is done, let it cool in the pan on a cooling rack for 10 minutes.
13Then invert the cake onto the rack and poke holes all over the top with a toothpick or skewer.
14Slowly pour the warm rum glaze over the cake, allowing it to soak into the holes and run down the sides.
15Let the cake cool completely on the rack before transferring to a serving plate.

🔧Equipment

10-inch Bundt pan
Large mixing bowl
Electric mixer
Small saucepan
Toothpick or skewer
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 60mg🧂Sodium: 380mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 4g

📝Notes

For a non-alcoholic version, replace the rum with an equal amount of water or apple juice and add 1 teaspoon of rum extract. The cake keeps well at room temperature for up to 3 days when stored in an airtight container.

Watch Video Of How Easy Rum Cake Works

This rum cake recipe has become a staple in our household because of its versatility and ease of making. It’s perfect for any occasion – whether you’re celebrating a special event or just need something sweet after dinner.

One of my favorite things about this recipe is how well it freezes – simply wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to two months. When you’re ready to serve, simply thaw at room temperature or reheat as instructed above.

❓ Frequently Asked Questions About Rum Cake

1.

Q: What type of rum should I use in this recipe?
A: You can use either light or dark rum in this recipe, but keep in mind that light rum will give you a milder flavor while dark rum will add a deeper, richer flavor.

2.

Q: Can I make this cake without the rum?
A: While the rum is an integral part of this recipe, you can substitute it with another liquid such as apple cider or orange juice if you prefer not to use alcohol.

3.

Q: How long does it take to make this cake?
A: This cake is surprisingly quick to make – you can have it ready in under an hour if you’re using pre-made mix and just need to assemble the ingredients.

4.

Q: Can I store this cake in the fridge?
A: Yes, you can store this cake in an airtight container in the fridge for up to three days – just let it come to room temperature before serving.

5.

Q: How do I reheat this cake?
A: To reheat this cake, simply place it on a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for 10-15 minutes until warmed through.

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