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+ servings

Rum Cake Recipe

An easy no-fail rum cake recipe made with minimal ingredients.
Course Dessert
Cuisine American
Keyword bundt cake, dessert, rum cake
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 20 minutes
Servings 8 people
Calories 250kcal
Author Heather Cabaniss


  • 1 box yellow cake mix
  • 1 package instant vanilla pudding
  • 4 eggs
  • ½ cup light rum
  • ½ cup water
  • ½ cup vegetable oil
  • 1 cup chopped pecans
  • 4 tbsp brown sugar

Rum Glaze

  • 1 ½ stick butter (either salted or unsalted - both work)
  • ¼ cup room temperature water
  • 1 ½ cups sugar
  • 1 cup light rum


  • Heat oven to 350 degrees. 
    Spray Bundt pan with non-stick cooking spray, making sure all pan crevices are equally coated. Spray it again for good measure.
  • Finely chop the pecans and place them in the bottom of the Bundt pan. Evenly drop the brown sugar on top of the pecans.
  • In a large bowl, mix together the yellow cake mix, instant pudding, eggs, water, rum and oil. Pour batter over the brown sugar/pecan mixture. 
    Mixing rum cake batter and nuts
  • Bake the cake for 1 hour - do not over bake this cake! Your cooking time may need to be adjusted based on your pan; black pans need less cooking time. 
  • While the cake bakes, prepare the glaze: melt butter in a medium saucepan and then stir in water & sugar. Bring the mixture to a boil for about 4 minutes, stirring constantly. Remove the glaze from the burner and pour in rum. Stir thoroughly. Return the saucepan to the burner and heat the glaze for a minute or two.  
  • When the cake is finished baking, remove it from the oven and pour about ⅓ of the glaze on top of it while it is still warm and in the pan. Let it sit like this for a few minutes. 
  • Turn the cake onto a serving platter. Prick the top and sides of the cake with toothpicks or a fork. Repeat this multiple times! Pour remaining glaze evenly on the top and sides of the cake. 
  • Let the cake return to room temperature. Cover the cake with a domed cake lid OR cover it entirely with plastic wrap. (The latter method is preferred.)
  • Let the cake rest, covered & coated in the glaze for a minimum of 2-4 hours before serving. The cake is best if allowed to rest covered overnight. 
  • Optional: When ready to serve, sprinkle the top with some powdered sugar
    sprinkling sugar on rum cake



Serving: 1g | Calories: 250kcal | Carbohydrates: 40g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 500mg | Potassium: 33mg | Fiber: 2g | Sugar: 81g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg