Name: Rum Cake Recipe: Boozy and Buttery
Prep time: 15 min
Cook time: 60 min
Total time: 255 min
Ingredients: For the Cake:; 1 cup chopped walnuts or pecans (optional, for the bottom of the pan); 1 box yellow cake mix (Duncan Hines or Betty Crocker); 1 3.4 oz package instant vanilla pudding mix; 4 large eggs; ½ cup cold water; ½ cup vegetable oil; ½ cup dark rum (Myers’s, Bacardi Black, or Captain Morgan); For the Rum Glaze:; 1 stick (½ cup unsalted butter); ¼ cup water; 1 cup granulated sugar; ½ cup dark rum

Introduction

Table of Contents

Rum Cake is the gloriously moist, buttery, rum-soaked Bundt cake that tastes like the holidays decided to throw a party in your mouth. A tender golden crumb absolutely saturated with dark rum glaze—this is the famous Bacardi rum cake your aunt won’t share the recipe for (until now). Presented on a white ceramic cake stand, optionally garnished with a light dusting of powdered sugar, this Rum Cake offers a glossy, appetizing aesthetic that screams celebration.

Ingredients

For the Cake:

1 cup chopped walnuts or pecans (optional, for the bottom of the pan)
1 box yellow cake mix (Duncan Hines or Betty Crocker)
1 (3.4 oz) package instant vanilla pudding mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup dark rum (Myers’s, Bacardi Black, or Captain Morgan)

For the Rum Glaze:

1 stick (½ cup) unsalted butter
¼ cup water
1 cup granulated sugar
½ cup dark rum

Serving:

Powdered sugar, whipped cream, or vanilla ice cream
Suggested Aesthetic: Serve on a white ceramic cake stand

Step-by-Step Process

Preheat oven to 325°F. Thoroughly grease a 12-cup Bundt pan (use baking spray with flour).
Sprinkle nuts evenly in the bottom of the pan (optional).
In a large bowl, beat cake mix, pudding mix, eggs, water, oil, and ½ cup rum on medium speed 3–4 minutes until smooth and glossy.
Pour batter over nuts. Bake 55–65 minutes until the toothpick comes out clean.
Cool in pan 10 minutes (no longer). Invert onto the serving plate.
While the cake bakes, make glaze: melt butter in a saucepan, add water + sugar. Boil 5 minutes, stirring constantly. Remove from heat; slowly stir in ½ cup rum (it will bubble).
Poke holes all over the warm cake with a skewer. Slowly spoon hot glaze over the cake—let it soak in. Repeat until all glaze is absorbed (be patient!).
Cool completely (3–4 hours) before slicing—flavor improves overnight.

Tips for Better Rum Cake

Use dark rum—light rum lacks depth.
Grease the pan like your life depends on it—Bundt pans are notorious.
Poke deep holes—glaze needs to penetrate every inch.
Spoon glaze slowly—dumping it all at once runs off.
Wrap tightly once cool—gets more moist and rummy every day.
Make 2–3 days ahead—peak flavor on day 3.

Variations and Customization

Classic Chocolate Rum: Use chocolate cake + chocolate pudding mix.
Spiced Rum: Add ½ tsp cinnamon + ¼ tsp nutmeg to batter.
Healthier Light Version: Use sugar-free pudding + reduce glaze sugar.
Vegetarian Coconut Rum: Use coconut rum + top with toasted coconut.
Kid-Friendly Virgin: Replace rum with apple juice (still delicious).
Luxe Grand Marnier: Use half rum, half Grand Marnier + orange zest.

Storage and Serving Tips

Day 1–7: gets better and boozier every day.
Room temperature wrapped tightly for up to 1 week.
Freezes perfectly up to 3 months (glaze and all).
Best reheating method: microwave for 15 seconds to achieve that fresh-baked warmth.
Refresh trick: brush with extra rum before serving.
Ideal serving temperature: room temperature or slightly warm.
Pair with coffee, eggnog, or dark rum on the rocks; serve on a white ceramic cake stand.

Nutritional Information

Based on 16 servings:

Calories: 390 kcal
Total Fat: 19g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 360mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugars: 34g
Protein: 4g
Vitamin A: 6% Daily Value
Vitamin C: 0% Daily Value
Calcium: 8% Daily Value
Iron: 6% Daily Value

Note: Alcohol partially evaporates, but not completely—designated drivers beware.

Conclusion

This rum cake is pure dessert nostalgia—the one that shows up at every family gathering and disappears before anyone cuts a second piece for themselves. Buttery, rummy, impossibly moist, and dangerously easy to eat by the forkful straight from the stand. Bake one for the party and one to hide in the back of the fridge—your secret is safe with me.