Rum Cake With A Butter Rum Glaze Recipe

Name: Rum Cake With A Butter Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; vegetable cooking spray, for misting the pan; 1/2 cup finely chopped pecans (optional); 1 (18 1/4 ounce) package of regular yellow cake mix; 1/4 cup half of a 3 . 4 ounce package vanilla instant pudding mix; 1/2 cup sour cream; 1/2 cup vegetable oil; 1/3 cup Bacardi dark rum (other brands of dark rum will work also); 1/4 cup water; 3 large eggs; 2 teaspoons pure vanilla extract; For Butter Rum Glaze; 4 tablespoons unsalted butter; 1/2 cup packed light brown sugar; 3 tablespoons Bacardi dark rum

Servings: persons

Cake
vegetable cooking spray, for misting the pan
1/2 cup finely chopped pecans (optional)
1 (18 1/4 ounce) package of regular yellow cake mix
1/4 cup half of a 3 . 4 ounce package vanilla instant pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
1/3 cup Bacardi dark rum (other brands of dark rum will work also)
1/4 cup water
3 large eggs
2 teaspoons pure vanilla extract
For Butter Rum Glaze
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
3 tablespoons Bacardi dark rum

1
Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
2
Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
3
Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
4
Pour batter into prepared cake pan and smooth the top with a spatula.
5
Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
6
While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
7
Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
8
Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
9
Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

780

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: Cake, vegetable cooking spray, for misting the pan, 1/2 cup finely chopped pecans (optional), 1 (18 1/4 ounce) package of regular yellow cake mix, and more.

Yes, Rum Cake With A Butter Rum Glaze 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!

Rum Cake With A Butter Rum Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions