Mami’S Rum Cake (Bizcocho De Ron) Recipe

Name: Mami’S Rum Cake (Bizcocho De Ron)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; Canola oil or cooking spray, for greasing; 1 cup finely chopped walnuts; 1 box butter-flavor cake mix; 1 (3.4-ounce) box instant vanilla pudding mix; Unsalted butter; Eggs; 1/4 cup white rum; Rum Syrup; 1/4 cup (4 tablespoons) unsalted butter; 1 cup light brown sugar; 1/2 cup white rum; 1/4 cup water

Servings: persons

Cake
Canola oil or cooking spray, for greasing
1 cup finely chopped walnuts
1 box butter-flavor cake mix
1 (3.4-ounce) box instant vanilla pudding mix
Unsalted butter
Eggs
1/4 cup white rum
Rum Syrup
1/4 cup (4 tablespoons) unsalted butter
1 cup light brown sugar
1/2 cup white rum
1/4 cup water

1
Preheat the oven to 350u00b0 F. Grease a Bundt pan with cooking spray and sprinkle in the walnuts.
2
In a stand mixer fitted with a paddle atachment or a large bowl using a handheld electric mixer, combine the cake mix and pudding mix, then add the butter and eggs as directed by the instructions on the cake mix box. Add the rum. Beat at medium speed for 4 minutes.
3
Bake for 33 to 35 minutes, until the cake is pale golden in color, slightly risen, and a toothpick or cake skewer comes out clean when poked in the center of the cake.
4
Remove from the oven and place on a wire rack to cool slightly.
5
Meanwhile, make the rum glaze: Combine all the glaze ingredients in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 to 7 minutes, until the sugar is fully dissolved and the glaze thickens just slightly.
6
While the cake is still warm, poke holes throughout the cake using the same toothpick or skewer you used to test the cake for doneness. Pour the hot glaze on top; don't worry if the cake doesn't take in the glaze immediately. It takes at least 10 minutes for the glaze to be absorbed.
7
Cover the pan with aluminum foil and allow to soak for at least 3 hours or overnight. Invert onto a plate, then slice and serve.

753

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: Cake, Canola oil or cooking spray, for greasing, 1 cup finely chopped walnuts, 1 box butter-flavor cake mix, and more.

Yes, Mami’S Rum Cake (Bizcocho De Ron) 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!

Mami’S Rum Cake (Bizcocho De Ron)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions