Cake Mix Rum Cake
This Cake Mix Rum Cake is a rich, buttery bundt cake made with yellow cake mix, instant vanilla pudding, and dark rum, then soaked in a glossy homemade rum glaze that seeps deep into every layer. It delivers the same moist, boozy depth as a classic Caribbean rum cake with a fraction of the effort, making it the perfect make-ahead dessert for the holidays or any special occasion.
Equipment
- 12-cup Bundt pan Essential for the classic rum cake shape
- Large mixing bowl
- Whisk
- Rubber spatula
- Small saucepan For making the rum glaze
- Wooden spoon or silicone spatula For stirring the glaze
- Measuring cups and spoons
- Wire cooling rack
- Serving plate or cake stand
- Pastry brush (optional) For glazing the pan and spreading the glaze
- Wooden skewer or fork For poking holes in the cake before glazing
Ingredients
For the Cake
- 1 cup chopped pecans or walnuts about 100g; optional, for the bottom of the pan
- 1 box yellow cake mix 15.25 oz (432g)
- 1 box instant vanilla pudding mix 3.4 oz (96g)
- 4 large eggs room temperature
- 1/2 cup cold water 120ml
- 1/2 cup vegetable oil 120ml
- 1/2 cup dark rum 120ml; such as Bacardi Dark or Myers's
For the Rum Glaze
- 1/2 cup unsalted butter 1 stick / 113g
- 1/4 cup water 60ml
- 1 cup granulated sugar 200g
- 1/2 cup dark rum 120ml
Instructions
- Preheat your oven to 325°F (163°C). Generously grease every surface of a 12-cup bundt pan with softened butter or non-stick baking spray, making sure to coat all ridges and the center tube.
- If using nuts, scatter 1 cup of chopped pecans or walnuts evenly across the bottom of the greased bundt pan. They will form a crunchy, caramelized layer on top of the cake once flipped.
- In a large bowl, whisk together the yellow cake mix and instant vanilla pudding mix, then add the eggs, cold water, vegetable oil, and dark rum. Whisk for about 2 minutes until the batter is smooth and lump-free.
- Pour the batter over the nuts in the prepared pan, smooth the top with a spatula, and tap the pan lightly on the counter to release air bubbles. Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted in the thickest part comes out clean.
- About 10 minutes before the cake is done, melt the butter in a small saucepan over medium heat, then stir in the water and sugar. Bring to a boil, cook for 4 to 5 minutes until the sugar dissolves and the glaze thickens slightly, then remove from heat and stir in the dark rum.
- As soon as the cake comes out of the oven, poke deep holes all over the surface using a skewer or fork, spacing them about 1 inch apart. Slowly pour about three-quarters of the warm rum glaze over the cake while it is still in the pan, and let it soak for 10 to 15 minutes.
- Place a serving plate over the bundt pan and flip the cake out in one smooth motion. Slowly pour the remaining rum glaze over the top and sides of the cake, then allow it to cool completely for at least 30 to 45 minutes before slicing.
Notes
- Use dark rum for the best flavor. Dark rum (such as Bacardi Dark or Myers's) delivers a richer, more complex taste than light or white rum.
- Do not skip the instant pudding mix. It is what gives the cake its signature dense, moist texture and keeps it soft for days.
- Grease the bundt pan very thoroughly. Use softened butter and a pastry brush to coat every ridge and curve, or use a generous layer of non-stick baking spray. Any dry spot will cause sticking.
- Poke holes while the cake is still hot. The heat helps draw the glaze deep into the crumb for maximum moisture and flavor.
- Pour the glaze slowly in a circular motion. Taking your time ensures even distribution and full absorption rather than runoff.
- Make it a day ahead. This cake improves overnight as the rum flavor deepens and the glaze fully permeates the crumb.
- For an alcohol-free version, replace the rum with 1 tablespoon rum extract combined with apple juice or pineapple juice to reach the full 1/2 cup measurement in both the batter and glaze.
- Store at room temperature, tightly wrapped, for up to 5 days. Refrigerate for up to 10 days, or freeze for up to 3 months.
- Variation: Substitute coconut rum and add 1/2 cup shredded coconut to the batter for a tropical twist. Top with toasted coconut flakes after glazing.
- Do not open the oven during the first 45 minutes of baking, as this can cause the center of the cake to sink.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 52gProtein: 4gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 330mgPotassium: 85mgFiber: 1gSugar: 38gVitamin A: 6IUCalcium: 4mgIron: 8mg
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