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Rum Cake from Cake Mix Recipe

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4.3 from 8 reviews

This classic Rum Cake is a moist, flavorful dessert made from a yellow cake mix enhanced with instant vanilla pudding and rich dark rum. Topped with a buttery, sweet rum glaze and toasted pecans, this bundt cake is perfect for celebrations or any time you crave a boozy, indulgent treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Cake

  • ¾ cup chopped pecans
  • 1 (15.25 oz) yellow cake mix
  • 1 (3.4 oz) instant vanilla pudding mix
  • 4 large eggs (room temperature)
  • ½ cup dark rum
  • ½ cup milk
  • ½ cup vegetable oil

For the Glaze

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup dark rum

Instructions

  1. Prepare the Pan and Pecans: Preheat your oven to 325°F (163°C). Generously spray a 10-inch bundt pan with nonstick baking spray to ensure easy release. Evenly sprinkle the chopped pecans across the bottom of the pan and set aside.
  2. Make the Cake Batter: In a large mixing bowl, whisk together the yellow cake mix and instant vanilla pudding mix. Add the eggs, dark rum, milk, and vegetable oil. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until the batter is smooth and well combined. Pour the batter evenly over the pecans in the bundt pan.
  3. Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when fully baked.
  4. Prepare the Rum Glaze: About 10 minutes before the cake finishes baking, melt the unsalted butter in a saucepan over medium heat. Stir in the granulated sugar and water, then bring the mixture to a boil. Continue cooking while stirring constantly until the glaze thickens slightly and darkens in color, about 4 minutes. Remove from heat and stir in the dark rum.
  5. Apply the Glaze While Warm: Once the cake has finished baking, remove it from the oven but keep it in the pan. Using a skewer, poke holes all over the bottom of the cake, allowing the glaze to seep in deeply. Drizzle half of the glaze evenly over the cake, letting it soak in.
  6. Invert and Glaze the Cake: Let the cake rest for 10 minutes to absorb the glaze. Then invert the bundt pan onto a serving plate to release the cake. Brush the remaining glaze over the top of the cake in layers, allowing each layer to soak in before applying the next, until all glaze is used.

Notes

  • For best results, use room temperature eggs to help the batter mix smoothly.
  • Allow the cake to cool properly before storing to maintain moisture.
  • The glaze can be adjusted in sweetness or rum intensity according to personal preference.
  • Store the rum cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a nut-free version, omit pecans and spray the bundt pan generously.

Find it online: https://allcookedup.com/rum-cake-from-cake-mix-recipe/