Rum Cake

Looking for a delicious and festive dessert to make for your next party? Look no further than Rum Cake! This decadent cake is easy to make and is always a hit with guests. Plus, the rum flavor makes it perfect for celebrating special occasions.

Course Dessert

Cuisine American, Caribbean

Keyword cake, rum

Prep Time 20

Cook Time 50

Cool & Rest 1 30

Total Time 2 40

Servings

Calories 493kcal

Equipment

bundt pan

Ingredients

Cake

1 cup walnuts chopped
15.25 oz yellow cake mix - or golden butter flavor
3.4 oz instant vanilla pudding
4 eggs room temperature
½ cup light rum
½ cup vegetable oil or canola
½ cup water

Hot Rum Glaze

1 cup granulated sugar
½ cup unsalted butter 1 stick
¼ cup water
¼ cup light rum

Instructions

Preheat the oven to 350 degrees F.
Spray a bundt pan liberally with non-stick cooking spray and coat with flour, shake off any excess flour. Or use bakers release.
Spread the nuts evenly into the bottom of the pan. Set aside.
In a large bowl mix together the cake mix, pudding mix, eggs, rum, oil, and water until the batter is smooth.
Spread the batter evenly into the pan on top of the nuts.
Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cool in the pan on a wire rack for 20-30 minutes.
Meanwhile make the rum glaze by combining the sugar, butter, and water for the glaze in a small saucepan.
Bring to a boil over medium heat and allow it to gently boil for 4-5 minutes or until the mixture thickens.
Remove from the heat and stir in the rum.
Turn the cake out from the pan onto a cake plate or serving plate.
Brush the rum glaze over the cake using a pastry brush, allowing it to soak in as much as possible.
Let the cake rest for 1 hour before serving.
Store any leftovers in an airtight container.

Nutrition