Rum Cake
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.
Servings: 12 slices
Calories: 385kcal
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.
Nutrition
Calories: 385kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 336mg | Potassium: 53mg | Fiber: 1g | Sugar: 31g | Vitamin A: 81IU | Vitamin C: 0.03mg | Calcium: 101mg | Iron: 1mg