Rum Bundt Cake (with Pina Colada Cake adaptation)

Name: Rum Bundt Cake (with Pina Colada Cake adaptation)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package basic yellow cake mix*; 1 small package instant vanilla pudding mix; 4 large or x-large eggs; 1/2 cup (125 ml) vegetable oil; 1/2 cup (125 ml) water; 1/2 cup (125 ml) dark rum; chopped nuts to line the bottom of the Bundt pan; 1/4 pound butter, (1 stick); 1 cup (225 ml) granulated sugar; 1/4 cup (60 ml) water; 1/2 cup (125 ml) rum

Servings: persons

1 package basic yellow cake mix*
1 small package instant vanilla pudding mix
4 large or x-large eggs
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) water
1/2 cup (125 ml) dark rum
chopped nuts to line the bottom of the Bundt pan
1/4 pound butter, (1 stick)
1 cup (225 ml) granulated sugar
1/4 cup (60 ml) water
1/2 cup (125 ml) rum

1
Preheat the oven to 350 degrees (175 C.).
2
Prepare the bundt pan by greasing it well, and laying the chopped nuts as evenly as possible along the bottom of the pan.
3
In a large mixing bowl, combine all the ingredients and with an electric beater or mixer, beat for 3 minutes.
4
Pour mix slowly and carefully into the Bundt pan, making sure not to disrupt the nuts if possible.
5
Bake for 1 hour at 350 degrees (175 C.), or until the top is golden and a finger check bounces back.
6
Remove cake from the pan and place on a serving plate.
7
In a small saucepan, melt the butter with the water and sugar.
8
Boil for 5 minutes.
9
Remove from the heat and add the rum.
10
Then, using a fork or skewers, carefully pierce the top of the cake along the top 1/4 of the cake.
11
Slowly, and as evenly as possible, pour the rum glaze over the cake, (the glaze will soak into the pierced holes and go into the cake).
12
Serve room temperature or chilled.
13
Excellent with whipped cream.

848

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 11 ingredients. The key ingredients include: 1 package basic yellow cake mix*, 1 small package instant vanilla pudding mix, 4 large or x-large eggs, 1/2 cup (125 ml) vegetable oil, and more.

Yes, Rum Bundt Cake (with Pina Colada Cake adaptation) 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!