This Rum Cake with Cake Mix is the perfect balance of easy and impressive. The texture is soft and buttery, and the rum glaze gives it that signature flavor everyone loves. It’s a cake that tastes even better the next day.
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Why This Recipe Works
This Rum Cake with Cake Mix is a rich, buttery favorite shared by a family friend named Paula. It was served at my brother-in-law’s memorial after he passed away on Thanksgiving. Here’s why you’ll love it:
- Moist and Buttery Texture: That combination of pudding mix and rum keeps the cake soft and tender for days. Every slice is rich without being heavy, kind of like the soft crumb in this Strawberry Snacking Cake.
- Easy to Make: Starting with a boxed cake mix means less measuring and more enjoying. It’s the perfect dessert when you want something homemade but don’t have time for complicated steps.
- Incredible Glaze: The butter-rum glaze is what makes this cake unforgettable. It soaks into every bite, giving it a sweet, slightly boozy flavor that’s pure comfort.
- Perfect for Sharing: This cake has a way of bringing people together. It’s the kind of dessert you make for family gatherings, holidays, or just because someone you love would have wanted a slice.
- A Classic with a Twist: The toasted nuts on the bottom add a little crunch and a nutty aroma that pairs beautifully with the rum. It’s a small touch that makes a big difference, just like the caramelized topping in this Caramelized Pear Upside Down Cake.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Yellow Cake Mix – The base of the cake that keeps things quick and easy while giving a soft, fluffy texture. You can use butter or golden cake mix for a richer flavor.
- Instant Vanilla Pudding Mix – Adds moisture and a creamy vanilla flavor that helps the cake stay tender and soft for days.
- Eggs – Provide structure and richness, helping the cake rise and hold its shape.
- Rum – The key flavor in both the cake and glaze. Dark rum gives a deeper, caramel flavor, while light rum keeps it mild and sweet.
- Avocado Oil – Keeps the cake moist and smooth. You can substitute with vegetable or canola oil if that’s what you have.
- Pecans – Toasted and sprinkled in the pan for a nutty crunch and extra flavor. Walnuts work just as well.
- Unsalted Butter – Used for greasing the pan and making the glaze. It adds richness and a buttery finish.
- Granulated Sugar – Sweetens the butter-rum glaze and helps it thicken slightly as it cooks.
- Rum – Adds warmth and depth to the glaze, giving the cake its signature flavor and moist finish.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare the pan: Preheat the oven to 325°F. Grease a Bundt pan with butter, dust lightly with flour, and sprinkle pecans or walnuts in the bottom if using.
- Mix the batter: In a large bowl, combine cake mix, pudding mix, eggs, water, rum, and avocado oil.
- Beat until smooth: Mix until the batter is fully combined and smooth, scraping down the sides as needed.
- Fill and Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 35–40 minutes.
- Combine glaze ingredients: While the cake bakes, combine butter, sugar, and rum in a saucepan.
- Make rum glaze: Bring to a boil and cook for 3–5 minutes, stirring constantly.
- Remove cake: Remove the cake from the oven when a toothpick inserted in the center comes out clean.
- Pour glaze: Slowly pour the hot glaze over the cake while it’s still in the pan. Let it rest for 15 minutes to soak. Invert the cake onto a serving plate, allow it to cool slightly, then slice and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Rum Options: I like using dark rum for a deeper, caramel flavor, but light rum keeps it a bit sweeter. You can also try spiced rum for a warm, cozy note.
- Nut Choices: Pecans add a soft crunch, but walnuts or even sliced almonds work too. Skip the nuts if you want a smooth finish.
- Cake Mix Swaps: Yellow cake mix is classic, but butter or golden cake mix gives a richer taste. You can also use white cake mix if that’s what you have on hand.
What to Serve with Rum Cake Recipe
Drinks
- This buttery Rum Cake pairs beautifully with a refreshing drink. We love serving it with a chilled Citrus Rosemary Spritz for a light, herbal balance to the rich rum flavor.
- For something fruity and festive, try it alongside a glass of Fall Sangria Recipe. The warm spices and fruit complement the cake’s sweetness perfectly.
- If you’re hosting a party, a bowl of Dark Magic Punch makes a fun pairing. Its bold, dark fruit flavors bring out the depth of the rum glaze.
- On warmer days, a Blackberry Mint Cocktail is a refreshing match. The mint and berry notes cut through the buttery richness for a fresh finish.
FAQs
You can. Replace the rum in both the batter and glaze with rum extract mixed with water. It keeps the same flavor profile without the alcohol content.
No. The nuts add a nice crunch and flavor, but the cake is just as delicious without them. You can also sprinkle them on top after baking instead of lining the pan.
Definitely. This cake actually tastes better the next day as the glaze continues to soak in. Just cover it tightly once cooled and store at room temperature until serving.
A standard 10–12 cup Bundt pan works perfectly for this recipe. Make sure to grease and flour it well so the cake releases easily after baking.
Store the cake in an airtight container at room temperature for up to 4 days. You can refrigerate it for up to a week or freeze it for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
More Dessert Recipes You’ll Enjoy
- Strawberry Tiramisu – This Strawberry Tiramisu is my favorite no-bake dessert when strawberries are in season. It’s sweet, creamy, and layered with fresh berries and soft mascarpone cream. I love how it’s always a crowd-pleaser, no matter the occasion!
- Blood Orange Panna Cotta – Blood Orange Panna Cotta with Raspberry Coulis is easy to make and delightfully fruity. Try it as a refreshing summer dessert!
- Raspberry Lemon Burnt Basque Cheesecake – Raspberry Lemon Burnt Basque Cheesecake is made without a crust and baked at a high heat, making it so much easier than American cheesecake!
- Baked Peaches – Baked peaches are the picture-perfect dish of summer! Serve them warm with a scoop of vanilla bean ice cream for the ultimate treat.
If you try this Rum Cake recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Rum Cake
Ingredients
For the Cake:
- 1 yellow cake mix
- 1 instant vanilla pudding mix, 3.4 ounces
- 4 eggs, large, slightly beaten
- ½ cup water
- ½ cup rum, dark or light
- ½ cup avocado oil
- ⅓ cup pecans, toasted or use walnuts (optional, for lining the pan)
- unsalted butter, for greasing the pan
- flour, for dusting the pan
For the Butter-Rum Glaze:
- 1 stick, ½ cup unsalted butter
- ¾ cup granulated sugar
- ¾ cup rum
Instructions
- Preheat the oven to 325°F (165°C), then generously grease a Bundt pan with unsalted butter or spray oil and lightly dust it with flour.
- Sprinkle the bottom of the pan with toasted pecans or walnuts, if using.
- In a large bowl, combine the cake mix, pudding mix, eggs, water, rum, and avocado oil, then beat until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the butter, sugar, and rum in a saucepan and cook over medium heat for 3 to 5 minutes, allowing the mixture to boil gently and reduce slightly.
- As soon as the cake comes out of the oven, slowly pour the hot glaze over the cake while it is still in the pan, letting it soak in.
- Let the cake rest in the pan for 15 minutes, then carefully invert it onto a serving plate to release. Allow the cake to cool before slicing and serving.
Photography by Naomi Seiler
K Nethaji
Wonderful rum cake
lena gladstone
So glad you enjoyed it.