If you’re looking for a rich, buttery, and slightly boozy dessert that will impress your guests, this homemade rum cake is a must-try! With a soft, tender crumb and a delightful rum-infused glaze, this cake is perfect for holidays, special occasions, or simply when you’re craving a decadent treat. Using a yellow cake mix with pudding makes this recipe both easy and foolproof while maintaining a bakery-quality taste.
In this post, I’ll walk you through the step-by-step process to create the perfect Cruzan Rum Cake, along with tips for the best texture and flavor.
Why You’ll Love This Rum Cake
Moist & Flavorful: The combination of rum glaze and chopped nuts creates a perfectly tender cake.
Easy to Make: Thanks to a boxed cake mix, you get bakery-style results with minimal effort.
Perfect for Any Occasion: Serve it as a holiday dessert, at a dinner party, or enjoy a slice with your morning coffee.
Customizable: Use your favorite dark or spiced rum to enhance the flavor profile.
Ingredients for the Best Rum Cake
For the Cake:
1 box Yellow Cake Mix (Betty Crocker recommended)
3 large eggs
¼ cup oil (not olive oil)
½ cup water
1 cup chopped nuts (walnuts or pecans)
For the Rum Glaze:
1 stick unsalted butter
1 cup sugar
½ cup water
½ cup Cruzan Rum
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C).
- Grease and flour a bundt pan to prevent sticking.
- Sprinkle chopped nuts evenly in the bottom of the pan.
- In a large mixing bowl, combine the cake mix, eggs, oil, and water. Mix for 2 minutes until smooth.
- Place the cake in the preheated oven and bake for 45 minutes (check at 35-40 minutes).
- The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
Make the Rum Glaze
- In a saucepan, melt 1 stick of butter over medium heat.
- Add sugar and water, stirring until dissolved.
- Bring to a hard boil for 5 minutes, stirring occasionally.
- Remove from heat and stir in ½ cup Cruzan Rum.
Glaze the Cake
- Poke small holes all over the cake using a skewer or toothpick.
- Slowly spoon the glaze over the cake, allowing it to soak in.
- Let the cake sit for at least 1 hour before slicing to allow the flavors to blend.
Serving & Storage Tips
Serve the cake warm or at room temperature for the best flavor.
Store leftovers in an airtight container at room temperature for up to 5 days.
For longer storage, wrap the cake tightly and freeze for up to 3 months.
Tips for the Perfect Rum Cake
Use quality rum– A good gold, dark, or spiced rum enhances the cake’s flavor.
Let the glaze soak in– The more time it sits, the richer the taste!
Don’t skip the nuts– They add a delicious crunch and depth to the cake.
Make it ahead-This cake tastes even better the next day as the flavors develop.
This homemade rum cake is a foolproof, crowd-pleasing dessert that brings a perfect balance of sweetness, nuttiness, and warm boozy notes. Whether for a holiday gathering, birthday, or weekend indulgence, this cake is sure to impress!
Give this recipe a try, and let me know in the comments how it turned out for you!
Happy Baking!
FAQs
1. Can I use a different brand of rum?
Yes! While Cruzan Rum gives a great flavor, you can use Bacardi Gold, Captain Morgan, or Myers Dark Rum.
2. What can I substitute for rum?
If you want a non-alcoholic version, replace the rum with rum extract (1 tbsp) + apple juice or water.
3. Can I make this cake ahead of time?
Absolutely! The cake actually tastes better the next day as the rum flavor deepens. Store it tightly wrapped at room temperature.
4. How do I prevent my bundt cake from sticking?
Make sure to grease and flour your bundt pan well, or use a baking spray with flour. Let the cake cool 10 minutes before removing it.
5. Can I add extra rum?
Yes! If you want a stronger rum flavor, you can increase the glaze rum to ¾ cup, but don’t overdo it, or the cake may become soggy.
