Easy Rum Cake with Cake Mix
If you’re looking for a show-stopping dessert that’s delightfully moist, rich in flavor, and easy to make, look no further! This Easy Rum Cake recipe will become your go-to treat for any special occasion. 🥃🎂
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Craving a dessert that's simple to make yet packed with flavor? This Easy Rum Cake is moist, buttery, and perfect for any special occasion. 🥃
With minimal effort, you can bring bakery-quality taste to your table!
Let’s dive into what makes this recipe a must-try, how to whip it up with ease, and a few expert tips to ensure your rum cake turns out perfect every time.
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Why You’ll Love This Rum Cake Recipe
Quick & Simple: Using a boxed cake mix and instant pudding means less prep and more delicious results. You’ll save time without compromising on flavor.
Decadent & Moist: The combination of dark rum in both the cake and glaze creates a depth of flavor that’s unmatched, resulting in an ultra-moist cake with a buttery, rich taste.
Customizable: This recipe is perfect for tweaks and additions—whether you want to add a nutty crunch with pecans or experiment with different glazes.
How Does This Semi-Homemade Version Differs from the Traditional?
While traditional rum cake often involves a longer process with scratch-made batter and aged rum-soaked fruit, this semi-homemade version simplifies the method by using boxed cake mix and instant pudding.
It retains the classic rich, moist texture and bold rum flavor but with a modern, time-saving twist perfect for busy bakers.
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How to Make an Easy Rum Cake with Cake Mix
Equipment Needed:
Step-by-Step Instructions:
Preheat & Prepare the Pan:
Preheat your oven to 325°F (160°C).
Grease and flour your 10-inch bundt pan OR use my homemade cake pan release recipe!
If desired, sprinkle chopped pecans evenly at the bottom of the pan for an added touch of texture and flavor.
Prepping your pan is super important. Try my easy and budget-friendly recipe for homemade cake goop!
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Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, milk, dark rum, oil, and eggs.
I LOVE using Betty Crocker Super Moist Yellow Cake Mix, but feel free to use any yellow cake mix you prefer.
Make sure to use instant pudding & pie filling mix NOT the cook & serve version.
Beat the ingredients with an electric hand mixer on medium speed for about 2 minutes until everything is smooth and well combined.
Pour the batter into the prepared bundt pan and tap the pan on the counter a few times to remove air bubbles.
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Bake the Cake:
Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Be careful not to overbake. Baking at a lower temperature helps preserve the rum’s flavor and prevents it from evaporating too quickly, ensuring a rich taste throughout the cake.
Prepare the Glaze:
With about 10 minutes left on the cake’s baking time, begin making the glaze.
In a saucepan over medium heat, melt the unsalted butter.
Add the water and granulated sugar, stirring continuously until the sugar dissolves.
Turn off the heat and carefully stir in the dark rum.
Removing the saucepan from the heat source before adding the rum helps prevent any potential flare-ups or splattering, ensuring safety while maintaining the integrity of the glaze.
Reheat for 30 seconds then set aside.
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Soak the Cake:
Once the cake is out of the oven, use a skewer or fork to poke holes all over the bottom while it’s still in the pan.
Pour 1/3 of the glaze over the cake and let it soak for about 5 minutes.
Invert & Apply Glaze:
Carefully invert the cake onto a serving plate.
Use a skewer or fork to poke holes all over the top of the cake, then use a pastry brush to apply the remaining glaze to the top and sides.
This step may take several applications for the glaze to fully absorb. Patience pays off here!
Slice & Enjoy:
Allow the cake to cool completely at room temperature so the glaze has time to set. Slice, serve, and enjoy!
Enjoy your delicious rum cake!
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Storage Tips
Store any leftover rum cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week.
You can also freeze the cake for up to 3 months; simply wrap it in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Shelf Life
Room temperature: Up to 3 days
Refrigerator: Up to 1 week
Freezer: Up to 3 months
Ingredient Substitutions & Variations
Rum: If you prefer a milder flavor, use a lighter rum or reduce the rum by a couple of tablespoons.
For a non-alcoholic version, substitute with rum extract and additional milk.
Pecans: Swap pecans for walnuts or omit them entirely if you prefer a nut-free cake.
Glaze: Add a hint of vanilla extract to the glaze for an extra layer of flavor.
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FAQs
Q: Can I use a different type of cake mix?
A: Yes, you can use white, or butter cake mix for a slightly different flavor profile.
Q: Can I make this recipe without pudding mix?
A: The pudding mix is key to the cake’s moistness and texture, but if needed, you can try a cake mix that already includes pudding.
Q: Is this cake kid-friendly?
A: While the alcohol in the glaze may evaporate slightly during the reheating process, this cake is best reserved for adult gatherings due to its pronounced rum flavor.
Tips & Tricks
Ensure even soaking: When pouring the glaze, go slowly and let it absorb gradually for an even distribution of moisture.
Engage with Me!
I hope you enjoy making this easy and delicious rum cake as much as I do! If you try this recipe, let me know in the comments below how it turned out.
Don’t forget to subscribe to my newsletter for more mouthwatering dessert recipes and baking tips.
Share this post on social media so your friends and family can enjoy this recipe too!
Stay Sweet, Xoxo Chyna B 🥃🎂
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Watch the step-by-step action LIVE on YouTube!
Easy Rum Cake with Cake Mix
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or use my homemade cake pan release recipe. If using, sprinkle chopped pecans evenly at the bottom of the pan. Set it aside.
- Mix the Cake Batter: In a large mixing bowl, combine the cake mix, instant pudding mix, milk, rum, oil, and eggs. Use an electric mixer on medium speed and beat for 2 minutes until well combined. Pour the batter into the prepared bundt pan and tap it on the counter a few times to remove any air bubbles.
- Bake the Cake: Bake for 35 to 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Avoid overbaking.
- Prepare the Glaze: With about 10 minutes left on the baking time, start making the glaze. In a saucepan, melt the butter over medium heat. Add the water and sugar, stirring constantly until the sugar has dissolved. Turn off the heat and carefully stir in the rum. Reheat for 30 seconds and then set aside.
- Soak the Cake: Remove the cake from the oven. While it’s still in the pan, use a skewer or fork to poke holes all over the bottom of the cake. Pour 1/3 of the glaze over the cake and let it soak for about 5 minutes.
- Invert & Apply Glaze: Carefully invert the cake onto a serving plate. Gently poke holes all over the cake with a skewer or fork. Use a pastry brush to apply the remaining glaze over the top and sides of the cake. This will require several applications to fully absorb the glaze. Be patient, it’s worth it!
- Cool & Serve: Allow the cake to cool to room temperature to ensure the glaze is fully absorbed. Enjoy your delicious rum cake!
Notes
- Make sure to use instant pudding & pie filling mix NOT the cook & serve pudding.
- Ensure even soaking: When pouring the glaze, go slowly and let it absorb gradually for an even distribution of moisture.
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
409Fat
17 gSat. Fat
6 gCarbs
52 gFiber
1 gNet carbs
51 gSugar
36 gProtein
3 gSodium
332 mgCholesterol
58 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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