Rum Cake Recipe: Boozy and Buttery
Boozy, buttery classic rum-soaked Bundt cake
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
Instructions
- Mix the cake batter with rum.
- Bake in a greased Bundt 55–65 min.
- Boil glaze 5 min; add rum off heat.
- Poke warm cake; spoon glaze slowly.
- Cool completely (better the next day).
Notes
- Dark rum is non-negotiable
- Improves for 5–7 days
- Freezes perfectly
- Try a chocolate or coconut variation