Easy Rum Cake Recipe with Yellow Cake Mix | Moist, Buttery, & Perfect for Holidays! | Rum Glaze

dark rum

🥗Healthier: rum extract

💰Cheaper: spiced rum

Rum extract provides flavor without alcohol, while spiced rum can be more affordable.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index, while brown sugar is often less expensive.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture and nutrition, while raisins are a budget-friendly alternative.

Prepare the bundt pan with homemade cake pan release, or use oil and flour.

In a large mixing bowl, add 1 box of yellow cake mix, 1 box of vanilla instant pudding, 1 cup of milk, 1 cup of dark rum, 1/2 cup of oil, and 4 eggs.

Using an electric hand mixer, beat the mixture on medium speed for about 2 minutes until smooth and luscious.

Pour the batter into the prepared bundt pan and tap it on the counter to release any air bubbles.

Bake at 325°F for about 35 to 40 minutes, keeping an eye on it to avoid overbaking.

In a small saucepan over medium heat, melt 1 stick of unsalted butter, then stir in 1/4 cup of water and 1/2 cup of granulated sugar until the sugar dissolves.

Carefully add in 1 cup of dark rum to the saucepan; it will bubble up. Reheat for another 30 seconds and set the glaze aside.

When the cake comes out of the oven, poke holes all over the bottom of the cake while it's still in the pan using a chopstick or skewer.

Pour about a third of the glaze over the cake and let it soak for about 5 minutes.

Invert the cake onto a serving plate and gently poke more holes all over the top and sides.

Use a pastry brush to apply the rest of the glaze over the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens