This Rum Soaked Cake is ideal for any get together. Rich, decadent and beautiful. The best part, it is so easy to make.
The rum soaked cake recipe is super moist. Plus, it truly has an amazing rum flavor that is so delicious. Family and friends will be so impressed with this beautiful bundt cake. Fancy enough to serve at any special occasion but easy enough to make any day of the week. If you want even more wonderful cake mix recipes check out this site that is dedicated to just using box cake mix.
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What We Love About This Recipe
There is nothing more satisfying then tucking into a slice of this cake with a warm cup of tea. Maybe while searching for the perfect crossword clue to your crossword puzzle. Perfect to warm you up on a cold winters day.
- Easy Ingredients: All found in pantry or fridge, it is a wonderful holiday recipe.
- Family Friendly: Adults love this recipe.
- Adaptable: Make into cake pops for a wonderful adult treat. You can bake in a 9X13 pan and the make a wonderful pop.
Ingredient Notes
- White Box Cake Mix: Truly you can use any type of cake mix for this recipe, spice cake is also a favorite. No need to make a cake from scratch. This has all the dry ingredients for the cake mix such as all purpose flour, etc.
- Instant Pudding Mix: This is what makes the sponge cake Super moist.
- Eggs: You will need 4 room temperature large eggs, both the egg whites and yolk.
- Rum: This is a personal choice, but dark rum is what is used in this recipe. Find the best rums for rum cake rated by sarahascoop.
Variations and Substitutions
- Box Cake Mix – Vanilla cake mix or a low calorie cake mix is also great for this recipe.
- Extract – For every tablespoon of dark rum required in a recipe you can substitute ½ tablespoons (1 ½ teaspoons) of rum extract.
How to Make Golden Rum Cake
These are the basic steps for making christmas rum cake. Please refer to the recipe card below for more detailed instructions. Check Instagram, Pinterest and Facebook for more.
STEP 1: PREP
First, preheat oven to 325 degrees and then grease and flour a 10 inch tube or bundt pan. Sprinkle nuts over bottom of pan.
STEP 2: CAKE BATTER
in a large bowl combine cake mix, pudding and other cake ingredients. Beat for 4 minutes. Pour into prepared pan over nuts.
STEP 3: BAKE
. Bake at 325 degrees for 50-60 minutes or until a cake tester or toothpick comes out clean.
STEP 4: RUM SYRUP
Once cake has finished baking, make the glaze mixture by bringing to a boil over medium heat, the salted or unsalted butter and sugar in a saucepan. Next, remove from heat and add water and rum. Pour hot rum glaze over hot cake as soon as it is removed from the oven.
STEP 5: TURN OUT
Finally, allow cake to cool in page for 30 minutes before you invert cake.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This caribbean rum cake can last up to a week at room temperature in an airtight container. The rum acts like a natural preservative for the cake.
HOW TO STORE THIS RECIPE
Cover cake in airtight container or wrapped well in plastic wrap for best results.
HOW TO FREEZE THIS RECIPE
Freeze in an airtight container for up to three months.
Frequently Asked Questions
Feel free to use a gluten-free yellow cake mix in this recipe.
Of course, you could use what you have on hand or what you enjoy, a light rum such as bacardi rum is great to use for this rum cake.
Yes, you can add rum soaked dried fruit to the cake and make a traditional baba recipe.
Try not to use butter. It has a tendency to stick into the cracks in your bundt pan. Spray well with a non stick cooking spray and then coat the pan with a liberal amount of flour mixture.
Expert Tips for Making This Recipe
- Add Small Holes: place some small holes into the cake so more of the wonderful glaze can be absorbed.
- Dust: Sprinkle with a little powder sugar for a beautiful finish to the cake. Estimate about a quarter cup, just a sprinkle for the top.
- Variation tip: Feel free to add different nuts for the top of the cake. Use your favorite or omit if someone has an allergy.
- Alternate ingredient: Dried cranberries or raisins to taste can be great in this recipe.
- Vanilla Extract: Do not like rum? Simply add a good quality vanilla extract.
What to Serve with Rum Soaked Cake
- Apple Boilo {Coal Country Cocktail}
- Eggnog Milkshake (McDonald’s Copycat)
- Salted Caramel Hot Chocolate Bomb
Did you try this recipe?
⭐ Click below to leave a review and rating! ⭐
Rum Soaked Cake
Ingredients
- 1/2 cup chopped walnuts
- 15.25 ounces white cake mix, boxed
- 3.4 ounces instant vanilla pudding, 1 box
- 1/2 cup dark rum
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 eggs
Glaze
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup dark rum
- 1/4 cup water
Instructions
- Preheat oven to 325 degrees. Grease and flour a 10 inch tube or bundt pan.
- Sprinkle nuts over bottom of pan. Combine cake mix, pudding and other cake ingredients. Beat for 4 minutes.
- Pour into prepared pan over nuts.
- Bake at 325 degrees for 50-60 minutes or until a cake tester comes out clean.
GLAZE
- Once cake has finished baking, make the glaze mixture by melting butter and sugar in a sauce pan.
- Remove from heat and add water and rum.
- Pour hot glaze over hot cake as soon as it is removed from the oven.
- Allow cake to cool in page for 30 minutes before turning out.
Expert Tips
- Add Small Holes: place some small holes into the cake so more of the wonderful glaze can be absorbed.
- Dust: Sprinkle with a little powder sugar for a beautiful finish to the cake. Estimate about a quarter cup, just a sprinkle for the top.
- Variation tip: Feel free to add different nuts for the top of the cake. Use your favorite or omit if someone has an allergy.
- Alternate ingredient: Dried cranberries or raisins to taste can be great in this recipe.
- Vanilla Extract: Do not like rum? Simply add a good quality vanilla extract.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Thank you for this recipe. I tried it today. I usually always put a little bit of my own twist on things — to make it personalized. I did swap out eggnog for the water in the cake ingredients, and added some fresh ground nutmeg and vanilla. Other than that, I followed your recipe. The cake is fabulous. 5 stars — a keeper — will make frequently. Debra
I’m so glad you liked it! Thanks for checking back!
I stumbled upon your website through Tasty Kitchen, and I just realized that this recipe of yours is nearly *identical* to the BEST rum cake I have ever had, from when I went sailing in St. Thomas a few years back. I have been meaning to make this cake…and you just reminded me to get on it already =) So, thank you! And to all of you contemplating making this cake…DO IT. You won’t regret it!
Thanks for the comment! This cake is pretty incredible! Thanks for stopping by. 🙂
Ooh, I just made this today and I used coconut rum…..Awesome!!!
I will have to try that next time! I love coconut rum! Thanks, Kate! 🙂
Christina, your story made me chuckle! My question is, since the cake is still in the pan when you pour the glaze over it, are you actually pouring the gaze on the bottom of the cake? It sounds delicious, I can’t wait to try it!
Glad it made you smile! 🙂 Yes, you pour the glaze over the “bottom” of the cake. It takes a bit for it all to soak in. Enjoy! 🙂
dah…. probably even it should have read….
I love it. Your grandfather was probleming have a little giggle too 🙂
He probably was! 🙂 I definitely take after my grandmother in the recipe hoarding division! 🙂