Easy Spiced Rum Cake Recipe | Moist Traditional Rum Dessert
A moist, warmly spiced rum Bundt cake soaked with a buttery rum glaze for rich flavor and tender crumb. Simple to make, it keeps well and tastes even better the next day.
Ingredients
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup neutral oil (canola or vegetable)
- 1/2 cup whole milk (or evaporated milk for extra richness)
- 1/2 cup dark or spiced rum
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon fine sea salt
- Optional: 3/4 cup chopped pecans or walnuts for the pan
- For the Rum Glaze: 1/2 cup unsalted butter
- For the Rum Glaze: 3/4 cup granulated sugar
- For the Rum Glaze: 1/4 cup water
- For the Rum Glaze: 1/2 cup dark or spiced rum
- For the Rum Glaze: pinch of salt
- For the Rum Glaze: Optional: 1/2 teaspoon vanilla extract
Instructions
Instructions
- Preheat the oven to 325°F (165°C) and grease a 10–12 cup Bundt pan, dusting with flour or using baking spray; if using nuts, sprinkle them evenly in the pan.
- Whisk together the cake mix, pudding mix, cinnamon, nutmeg, allspice, and salt in a large bowl.
- In a separate bowl, whisk the eggs, melted butter, oil, milk, rum, sugar, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and beat on medium speed for about 2 minutes until the batter is thick and silky, scraping the bowl once.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50–60 minutes, until the top springs back and a tester comes out clean or with a few moist crumbs.
- Set the pan on a rack and let the cake cool for 10 minutes while preparing the glaze.
- For the glaze, melt the butter in a small saucepan over medium heat, then stir in the sugar and water.
- Bring to a gentle simmer and cook for 4–5 minutes, stirring, until the sugar dissolves and the mixture looks glossy.
- Remove from heat and carefully stir in the rum, salt, and vanilla if using.
- With the cake still in the pan, poke holes all over the surface with a skewer, going deep but not to the bottom.
- Slowly spoon about two-thirds of the warm glaze over the cake so it seeps into the holes and let it sit for 10 minutes.
- Invert the cake onto a serving plate and brush or spoon the remaining glaze over the top and sides until coated.
Notes
Use dark or spiced rum for the deepest flavor; avoid white rum. To make it alcohol-free, replace rum in the cake with milk plus 1–2 teaspoons rum extract and add 1–2 teaspoons rum extract to the glaze off heat. Start checking doneness at 48 minutes to prevent overbaking. Grease every ridge of the Bundt pan well to prevent sticking. Variations include adding coconut and coconut rum, orange zest with a splash of orange juice in the glaze, a chocolate swirl, or toasted nuts in the pan. For mini Bundts, bake 18–22 minutes.