Cuthberts' Tea Shoppe Rum Cake Recipe

Name: Cuthberts' Tea Shoppe Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil, for greasing pan; Flour, for coating pan; 1 package yellow cake mix (without pudding); 1 small package vanilla pudding; 4 eggs; 1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 2 tablespoons butter; 1/4 cup hot water; 1 cup sugar; 2 tablespoons dark rum, or more to taste

Servings: persons

Oil, for greasing pan
Flour, for coating pan
1 package yellow cake mix (without pudding)
1 small package vanilla pudding
4 eggs
1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons butter
1/4 cup hot water
1 cup sugar
2 tablespoons dark rum, or more to taste

1
Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
2
Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes.
3
Pour batter into prepared pan.
4
Bake for 50 to 60 minutes.
5
Let cake cool.
6
Poke holes in cake and drizzle half of the glaze over the cake.
7
Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake.
8
Serve.
9
A viewer, who may not be a professional cook, provided this recipe.
10
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
11
Melt butter in a small saucepan.
12
Stir in hot water and sugar and bring to a boil while stirring constantly.
13
Boil for 5 minutes while still stirring constantly.
14
Remove from heat and stir in rum.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Oil, for greasing pan, Flour, for coating pan, 1 package yellow cake mix (without pudding), 1 small package vanilla pudding, and more.

Yes, Cuthberts' Tea Shoppe Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cuthberts' Tea Shoppe Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions