Rum Cake — A double dose of rum in this EASY cake that’s supremely moist, buttery, and literally juicy from all the rum!! The perfect make-ahead holiday entertaining cake that everyone will LOVE!!
Table of Contents
Easy Recipe for Rum Cake
One of the very first trips I took with my then-fiancé was to Grand Cayman, where we stumbled into a gift shop that was sampling rum cake.
It tasted so amazing because it was moist and literally juicy because it was so loaded with rum. I had enough samples to likely equal a piece of cake, felt a little guilty, and bought a cake to take home before leaving the island.
I flew home with my cake, cut into it, only to be sorely disappointed because it was dry, not juicy, and there was hardly any rum flavor. That led me to believe they were literally pouring and dousing the cake samples at the shop with straight rum. It worked though because it got me to buy a cake.
I’ve always wanted to recreate that perfectly juicy rum cake I ate long ago. Fast forward nearly 20 years (boy, time flies) and in advance of the holidays this year I (finally) made a rum cake.
It’s everything you want in a rum cake!
Supremely moist yet surprising light, buttery, and loaded with bold rum flavor but in a balanced sense so that it doesn’t feel like you’re eating rum. Not that some people would complain about that, but I digress.
Rum Cake Ingredients
I opted to make this rum cake recipe with cake mix — don’t worry, the end result tastes 100% homemade yet the cake mix saves you time and energy!
To make this rum-soaked cake recipe, you’ll need:
- Yellow cake mix
- Instant vanilla pudding mix
- Eggs
- Water
- Oil
- Dark rum
- Vanilla extract (or coconut extract)
- Unsalted butter
- Granulated sugar
- Kosher salt
I’ve gone into more detail further down this post on which type of cake mix and rum I recommend when making this rum bundt cake recipe.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Rum Cake
The cake is so ridiculously easy to make! If you’ve never made a cake recipe with rum in it, you’re in for a treat.
I’ve given detailed instructions in the recipe card below, but here’s an overview of how this rum-soaked cake is made:
- Dump all the ingredients in a bowl at once, then mix just until combined.
- Turn the batter into a grease 12-cup bundt pan.
- Bake the cake until a toothpick inserted in the middle comes out clean.
- After baking, poke holes with a fork over the top (bottom after you invert it) of the cake while it’s still in the pan, add rum sauce, invert, and repeat with hole poking and sauce adding.
Rum Cake Glaze Tip
If the rum cake glaze crystallizes before you can drizzle it over the inverted cake, don’t panic! Just give it a good stir and drizzle away.
Serving Suggestions
As far as I’m concerned, this recipe for rum cake is perfect as is. However, you could serve slices with one or more of the following if desired:
- Powdered sugar
- Fresh berries
- Whipped cream
- Vanilla ice cream
Recipe FAQs
I wanted to keep this a super easy rum cake recipe, and for me that means using a baking shortcut. There are scratch recipes online you’re welcome to use, but my family loves this how this rum cake with cake mix tastes!
I prefer using Duncan Hines yellow cake mix for this recipe. Otherwise, any yellow or golden cake mix should work. Note that when I originally made this cake in November 2017, 18.25-ounce boxes of yellow cake mix were the standard. Since then, boxes are more commonly found in the 15.25-ounce size range. Although I have not personally tested the cake using a 15.25-ounce box of cake mix, I am sure it will be fine.
I used Meyer’s Dark Rum (not sponsored by them in any way) because I wanted bolder, richer, and sweeter flavor than a white rum like Bacardi can deliver. You could also try a spiced rum like Captain Morgan or even a coconut rum like Malibu.
If you test the Malibu option, I would use half Malibu and half of another rum because I could envision an all-Malibu cake becoming cloyingly coconutty, sweet, and off-putting.
Tip: If you love rum desserts, be sure to make my easy no-bake rum balls as well! 
Yes! I find the cake mix rum cake tastes better as time passes and that it peaks about day three, which makes it an awesome make-ahead-of-the-party kind of cake. Love recipes like this when you’re entertaining because you can make it in advance, set it aside, and forget about it until the event. It’s the quintessential buttery rum cake and perfect for the holiday season.
I’m sure it can, but I prefer using a bundt pan because it makes for a taller cake that’s perfect for soaking up all the rum sauce. But if you don’t have a 12-cup bundt pan, I recommend googling a baking pan conversion chart to see which of your other pan(s) will work instead.
Not likely! There’s 1 cup of rum total in the cake and glaze, but I imagine most of it cooks off during the baking process.
The beauty of this double rum cake is that the rum acts as a preservative (it is alcohol, after all!) so it can last up to 10 days on your counter without issue! Just be sure to store it in an airtight container.
Tips for the Best Rum Cake Recipe
Baking shortcuts: The cake base uses yellow cake mix and instant vanilla pudding mix. If you don’t have them in your area, there are plenty of other recipes out there for truly scratch rum cakes. I actually love yellow cake mix and for me this is a blessing rather than a curse that this cake starts off with a shortcut.
Glaze: When making the glaze, use caution! Focus and take small children out of the kitchen because the mixture is insanely hot and flammable and you’re going to be whisking the entire time.
Resting time: Allow cake to rest for about 1 to 2 hours to absorb sauce before slicing and serving. The flavors marry as time passes and I find this cake tastes better as time passes.
Storage Instructions
The flavors marry in this rum bundt cake as time passes and I find this cake tastes better as time passes (about day 3 it peaks).
Store cake air-tight at room temperature for up to 10 days; do not refrigerate. (The rum acts like a preservative, hence why the cake is good for so long!)
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Rum Cake
Ingredients
Cake
- one box yellow cake mix, see note below
- one 3.4-ounce box instant vanilla pudding mix
- 4 large eggs
- ½ cup water
- ½ cup canola or vegetable oil
- ½ cup dark rum, I used Meyer’s Dark Rum
- 2 to 3 teaspoons vanilla or coconut extract, I used coconut
Rum Sauce
- ¾ cup unsalted butter, 1 1/2 sticks
- 1 ½ cups granulated sugar
- ¼ cup water
- ¼ teaspoon kosher salt, or to taste
- ½ cup dark rum, I used Meyer’s Dark Rum
Instructions
Make the Cake:
- Preheat oven to 325F. Spray a 12-cup Bundt pan very well with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the cake mix, pudding mix, eggs, water, oil, rum, extract of your choice, and beat with a handheld electric mixer on high power until smooth and combined; about 2 minutes.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. The batter is thin, looks a bit skimpy for the size of the pan, but the cake rises dramatically while baking.
- Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean, or with a few moist crumbs. Cool cake in the pan on a wire rack.
- When the cake has about 10 to 15 minutes left to bake, start making the rum sauce.
Make the Rum Sauce:
- Use caution, focus, and take small children out of the kitchen because the mixture is insanely hot and flammable and you're going to be whisking the entire time.
- To a medium high-sided medium saucepan, add the butter and heat over medium heat to melt.
- Add the sugar, water, and bring to a boil over medium-high/high heat. Allow mixture to boil rapidly for 4 to 5 minutes; whisk constantly so it doesn't burn (your shoulder should burn). The mixture should be white, frothy, and fluffy-looking.
- Remove pan from the heat and using extreme caution, add the rum while whisking because the sauce will bubble up vigorously when the rum is added.
- Return pan to the heat for 1 minute; whisk constantly. This helps cook off some of the 'raw' alcohol taste.
- Add the salt and stir to combine.
- Transfer the sauce to a 2-cup glass measuring cup; you will have about 2 cups of sauce.
- Poke holes with a fork all over the bottom surface of the cake (which becomes the top when you invert it and remove the cake from the pan). I 'stabbed' the cake in about 75 places with a fork.
- Slowly pour about 1 cup sauce over the surface, taking your time so that the sauce soaks in; set remaining 1 cup sauce aside. Allow cake to rest for about 1 hour to absorb the sauce.
- Invert the cake onto a cake stand or serving platter and 'stab' the cake with a fork again, in about 75 places over the top and some on the sides.
- Slowly and carefully pour the remaining sauce into the holes. If the sauce has crystallized, that's okay; just whisk it for a few seconds before adding it. I slowly add some sauce, and sort of 'press' it in with a spatula, and repeat. Some will pool down the sides onto the cake stand, it's unavoidable and okay.
- Allow cake to rest for about 1 to 2 hours to absorb sauce before slicing and serving.
Notes
- Note regarding cake mix: when I originally made this cake in November 2017, 18.25-ounce boxes of yellow cake mix were the standard. Since then, boxes are more commonly found in the 15.25-ounce size range. Although I have not personally tested the cake using a 15.25-ounce box of cake mix, I am sure it will be fine. I am partial to Duncan Hines cake mix.
- Storing this cake: The flavors marry as time passes and I find this cake tastes better as time passes (about day 3 it peaks). Store cake airtight at room temp for up to 10 days; do not refrigerate. Recipe is intended for those for whom alcohol is legal and appropriate.
- Cake adapted from AllRecipes, Rum Sauce adapted from Brown Eyed Baker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted November 3, 2017 and reposted December 25, 2020 with updated text.
I’ve made another version of this cake for years but ( fortunately) lost the recipe. I followed this one and it was absolutely to die for. My only substitution was for vanilla as I couldn’t find any in the house sips i used a couple of teaspoons of a vanilla liqueur. (43 from Spain). It was delicious .
I don’t want to be disrespectful, but is there a typo in the ounces for the cake mix? I can’t find 18.25 ounce cake mix anywhere! I find 15.25 ounce cake mixes. Looking forward to making this cake!
Actually a few years ago when I made this cake, 18.25 was the standard size, or one of them. Now, it’s much harder to find it since the cake mix manufacturers started producing smaller sizes boxes. I updated the recipe to avoid confusion in the future.
This cake was amazing! I used 2 tsp coconut extract and 1 tsp vanilla. I can’t wait to make this again with pecans in the bottom of the pan. The flavor was amazing!
Thanks for the 5 star review and glad you loved the cake and are going to make it again!
This cake was amazing! I used 2 tsp coconut extract and 1 tsp vanilla. I can’t wait to make this again with pecans in the bottom of the pan. The flavor was amazing!
Can I split up this recipe in little loaf pans to give as gifts? Is so, how much would this recipe make in loaf pans?
I’m sure you can split it into pans but I haven’t done that personally so not sure how many it will make.
This was delicious! I made it for Christmas Eve and have to make it again for New Years! My new go to!
Glad it was delicious and your new go to!
Hi there! I just happened to land on this recipe when I googled rum cakes and made this for a work party. Everyone asked for the recipe and it was the only dessert eaten up. Thanks for making me the star of the party! I made this exactly as you wrote it.
Thanks for the five star review and I’m glad that everyone loved the cake and wanted the recipe!
Hi there! I just happened to land on this recipe when I googled rum cakes and made this for a work party. Everyone asked for the recipe and it was the only dessert eaten up. Thanks for making me the star of the party! I made this exactly as you wrote it.
How about. Banana instant pudding. I want to make one tonight but the banana is all I have
Have you ever tried using spiced rum (Captain Morgans for example)? Making this for my husband’s birthday tomorrow and he prefers drinking spiced rum over dark rum but I’m wondering how it would affect the taste.
I personally have not tried Captain’s in this cake. I would maybe do half Captain’s and half regular dark rum unless you REALLY love the taste of spiced rum – I just fear it could get overpowering but I also am not the hugest fan of spiced rum to begin with, that’s just me. LMK how it goes!
Hello — What brand of coconut extract did you use?
I know they aren’t all created equal, so I would rather get the one already tested. Thanks so much!
Dory
PS — Anxious to try some of your quick Asian dishes!
I used the Ralph’s store brand of coconut extract. You are right that not all extracts are created equal. However in this recipe, the coconut extract is definitely in the background and not terribly noticeable because of all the rum :)
Averie, most cake mixes now have ‘pudding mix’ included. Is there a special brand that you could recommend that doesn’t already have pudding mix in it.
I used Duncan Hines here and added Jell-O brand pudding mix.
I make this every Christmas and Thanksgiving.It is the most asked for dessert I make.Guarenteed smash hit.The only thing I add is chopped pecans in the bottom of the pan. It makes a crunchy top and really makes the cake perfect.
I know the pecans are pretty traditional with this cake especially around the holidays. Glad that you love it that way and make it every year!
OMG, Ken is going to love this!! He loves anything with rum!
It’s perfectly rum-forward. As in, you know you are eating RUM cake :)
I had rum cake only once and still remember how absolutely amazing it tastes! I can’t wait to make this for the holidays!
If you make it, LMK! You can’t go wrong with rum + cake :)
I was in Grand Caymen a couple of times in the early 90’s so I know the rum cake you are talking about! I think almost every gift shop gave out samples and I bought one too. Your version looks much better than any mass produced and packaged product (even if it is an island specialty). Great tips on choice of rum for this recipe and the sauce sounds amazing!
I think almost every gift shop WAS giving out the same samples back then on the island. Sounds like you and I must have visited the same shops :)
This is definitely a case of homemade being so much better than store bought! The rum sauce…I wanted to drink it :)