This rum cake is a moist super tasty cake drenched in a simple sugar buttery rum glaze.
The longer it sits the stronger in rum and the better the flavors meld together however it's doubtful it will last long enough.
Mom used a dark rum most of the time it was a Bacardi brand back in the 1970s however through the years we also have dabbled in spiced rum and even other liqueurs the cake is very versatile.
The cake freezes well and can be made ahead of time, perfect for taking to an invited dinner party or hosting any holiday adult party.
I love doctored cake mixes like this one and it can be dressed to the nines to look like it's homemade although we know it starts with a mix.
The recipe is super easy to make in any bundt pan fancy or plain, it will come out perfect.
We have even made a chocolate version, as you can substitute some of the ingredients below and make it a whole different recipe.
If you're not a rum fan, you can also substitute another liqueur like bourbon, or for a nonalcohol use a rum-flavored coffee syrup.
We love making easy cakes with a cake mix and fooling everyone and this one tastes like a scratch cake.
I have made delicious Sour Cream Coffee Cupcakes using a cake mix, cookies, and even a Scrumptious Banana Cake Mix Cake that all taste like they were from scratch!
Scroll down to the printable recipe card for this delicious dark rum glazed easy doctored cake mix recipe!
Step By Step Rum Cake
- grease and flour a bundt pan and preheat the oven
- beat all the ingredients with the cake mix together for at least 3 minutes
- pour the batter into a bundt pan and bake it for around 55 minutes to an hour
- cool for around 10 minutes and in the meantime make the glaze boil for 5 minutes
- invert the cooled cake into a deep cake platter, poke holes with a fork in the cake and pour the glaze on top
Tips:
- grease and flour your pan
- preheat the oven to 325 degrees
- set a timer for the glaze to 5 minutes
- add chopped nuts on the bottom of the greased pan if using before the cake batter
- use rum frosting instead of glaze or both
- any cake mix will work with this basic recipe
- always use instant pudding not regular pudding
- keep the cake covered and will last up to four days
Ingredients You Will Need (see recipe cared for measurements below)
- yellow cake mix (we use Duncan Hines)
- instant vanilla pudding mix
- eggs
- milk
- canola or vegetable oil
- dark rum
- optional: walnuts or pecans
- powdered sugar
- Glaze:
- butter
- dark rum
- water
- sugar
Doctored Cake Mix Recipes
Red Velvet CakeCarrot Cake
Banana Cake
Dark Fudge Cake
Peach Dump Cake
Cake Mix Lemon Bars
Pin for later
Non-Alcohol Cake Options
This really is an adult cake although you can just make a simple rum extract icing with powdered sugar and omit the glaze for no alcohol.
The cake mix can also be substituted with sugar-free products.
The best part is, the cake literally tastes like it was made from scratch with all the doctored cake mix ingredients.
If you would like to make syrup try using rum-flavored non-alcohol syrups you would add to coffee.
Rum Bundt Cake
Yield: 16
Prep time: 10 MinCook time: 1 HourInactive time: 29 MinTotal time: 1 H & 39 M
This is a bundt cake glazed with a dark rum glaze, An easy vintage recipe using a doctored cake mix.
Ingredients
- 1 (15.25-ounce) box of yellow cake mix or chocolate
- 1 (3.4-ounce) package of instant french or regular vanilla pudding mix (or instant chocolate)
- 4 large eggs
- 1/2 cup cold milk
- 1/2 cup canola or vegetable oil
- 1/2 cup dark rum or white rum (for nonalcohol use a premade rum-flavored coffee syrup)
- Note: sugar-free products can be substituted for cake mix and pudding
- Optional: 1 cup pecans or walnuts, chopped.
- Topping Serving Options: a drizzle of rum icing made with powdered sugar and rum, whipped cream, or your favorite ice cream
- Dark or White Rum Glaze:
- 1/2 cup (1 stick) butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum or white rum
Instructions
- Grease and flour your bundt pan and preheat the oven to 325 degrees.
- If using the nuts, add them to the bottom of this pan and set it aside.
- Using all the ingredients for the bundt cake, beat until well blended around 3 minutes.
- Pour into the bundt pan and bake for around 55 minutes to 1 hour using the toothpick method.
- Invert the cake after 10 minutes of cooling to a deep cake platter (to catch the glaze when you pour it over the cake)
- Let the butter melt with all the glaze ingredients, and boil the glaze for 5 minutes setting the timer and stirring constantly.
- Poke holes in the bundt cake with a fork.
- Pour the dark rum sugary glaze over the cake.
- The longer it sits the stronger the taste of rum. I usually make this a day before serving but you do not have to.
- The cake can be served as it is, drizzled with icing sugar, whipped cream, or a favorite flavored ice cream
- The cake can be stored in the refrigerator for up to 4 days.
- This cake also freezes perfectly for up to 6 months in an air-tight plastic container.
- Icing Rum Glaze as an Option:
- 2 cups of powdered sugar
- dark or white rum to make a thin glaze
- 1 tablespoon softened butter
- Mix together to desired consistency and drizzle over the cake.
Notes
Tips:
- grease and flour your pan
- preheat the oven to 325
- use a timer for the glaze set to 5 minutes
- add chopped nuts on the bottom of the greased pan if using before the cake batter
- use rum frosting instead of glaze or both
- any cake mix will work with this basic recipe
- always use instant pudding not regular
- keep the cake covered and will last up to four days
Pin for later
Don't Miss these Recipes To Try
Banana Cake Mix Cake
Harvey Wallbanger Cake
Carrot Cake Made with a Cake Mix
Blueberry Cake Mix Cake
Cake Mix Variety Cookies
