This rum cake is incredibly moist, rich in flavor, and surprisingly easy to prepare. I’m not a professional baker, but this recipe delivers perfect results every time. If I can make it, you can too.
Last Christmas my sister brought a rum cake made by our friend Maggie. It sat on the counter for a couple of days before I tried it—normally I’m not a huge cake person, but one bite with my morning coffee and I was hooked. Maggie kindly shared her recipe, and with her permission I’m sharing it here so you can enjoy it as well.
Ingredients:
- Yellow cake mix – Any boxed yellow cake mix works well. The original used a standard “super moist” mix for the best texture.
- Vanilla instant pudding mix – A 3.4 oz box of vanilla instant pudding adds extra moisture and density to the batter.
- Spiced rum – Captain Morgan is recommended for the best flavor; Bacardi spiced rum is a good alternative.
- Pecans – The recipe calls for 1 cup of chopped pecans to line the bundt pan, but you can omit them for allergies or add an extra 1/2 cup if you love a nutty crust.
- Other cake ingredients – Eggs, water, and oil are used to complete the cake batter.
- Glaze – The glaze seals in moisture and delivers the cake’s signature rum-sweet finish. You’ll need butter, spiced rum, granulated sugar, and warm water.
- Floured baking spray – A floured baking spray or equivalent will help the cake release cleanly from the bundt pan.
Equipment needed:
For the classic presentation and texture, use a 10-inch bundt pan. The bundt pan creates the traditional shape and helps the glaze soak in evenly. If you don’t have a bundt, a similar ring or tube pan can work, though baking time may vary slightly.
Instructions for storing
This rum cake keeps well for up to a week and often improves after a day as the flavors meld. Store it covered at room temperature: wrap it tightly in plastic wrap or use a cake dome to keep it moist and protected.
Mag’s Rum Cake
This rum cake is moist, flavorful, and easy to make. It’s an ideal dessert for holidays or any time you want a bold, boozy-sweet treat.
Prep: 5 mins | Cook: 1 hr | Resting time: 20 mins | Total: 1 hr 25 mins | Servings: 10
Equipment
- 10″ bundt cake pan
Ingredients
Pecan layer
- 1 cup chopped pecans
- Floured baking spray, to coat the bundt pan
Cake batter
- 1 box yellow cake mix
- 1 (3.4 oz) box vanilla instant pudding mix
- 1/2 cup vegetable or canola oil
- 1/2 cup Captain Morgan spiced rum (or similar)
- 1/2 cup water
- 4 eggs
Glaze
- 1 stick salted butter
- 1 cup granulated sugar
- 1/4 cup warm water
- 1/4 cup Captain Morgan spiced rum (or Bacardi spiced rum)
Instructions
-
Preheat the oven to 325°F (163°C). Lightly coat the bundt pan with floured baking spray. Sprinkle the chopped pecans evenly around the bottom of the pan to form a crunchy crust—add extra if you prefer more nuts.
-
In a large bowl, combine the yellow cake mix, vanilla pudding mix, oil, spiced rum, water, and eggs. Mix until just combined—do not overmix. An electric hand mixer or whisk will work fine.
-
Pour the batter into the prepared bundt pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
-
When the cake is done, use a long skewer or similar tool to poke several holes evenly across the surface so the glaze can penetrate the cake—about 15–25 holes depending on size.
-
Make the glaze: in a microwave-safe bowl, combine the butter, granulated sugar, and warm water. Microwave for 3 minutes, stir, then microwave an additional 3 minutes. Stir again and add the 1/4 cup of spiced rum, mixing until smooth.
-
Slowly drizzle the glaze over the warm cake while it is still in the pan. Start around the outer edges and work toward the center to avoid pooling. Let the glaze soak in for 20–30 minutes—this resting step is important to lock in moisture.
-
After resting, carefully invert the bundt pan onto a serving plate to release the cake. Slice and serve. Enjoy warm or at room temperature with coffee or tea.
Additional Info
Author: Stella Navarro-Kim
Course: Dessert | Cuisine: American | Keyword: rum cake
Nutrition information is automatically calculated where provided; treat it as an approximation.