There's nothing like a rum soaked cake to tingle your tastebuds. Because who doesn't like a little pick me up in a dessert? Dark Rum is mixed in with the batter and then added to the glaze.
At times, I can even say that I felt a little bit of a buzz after having a slice. But that's probably because I don't drink much!
Like cakes? Try my White Chocolate Pistachio Cake or my Banana Cake with Walnuts for something different.
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If you like smaller treats, try my mom's recipe for Calabrese Chinulille or Calabrese Scalille.
Here's Why You'll Love this Dish
- easy to make
- taste and flavor adults will love
- customizable in the way that you can eliminate walnuts to decrease allergens
- enough portions for a large group
Like the idea of using cake mix as a shortcut? Try my Cake Mix Ice Cream Sandwiches.
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Ingredients Needed to make Rum Cake
This rum soaked cake comes together with common ingredients like, cake mix, milk, water, pudding mix, eggs, and rum.
See recipe card for ingredient list and portions...
How to Make Rum Soaked Cake
Preheat oven to 325℉. Prepare a bundt pan by greasing and flouring it.
Sprinkle chopped walnuts on the bottom. Set it aside.
In a large bowl combine pudding mix and cake mix. Use a whisk to mix the two together. Add eggs, oil, rum (only ½ cup) and water (only ½ cup) and mix using a hand mixer.
Pour batter over walnuts and bake for about 50 to 55 minutes or until a toothpick inserted in the middle come out clean.
Let the cake cool for about 15 minutes before turning upside down and removing from pan. Place the cake on a plate. Set aside and let the cake cool completely.
Using a basting brush, begin to brush the mixture over the cake, stopping to let it absorb before returning the brush to the saucepan to dip and brush over cake again. Repeat until you have used all the glaze and the cake is saturated with the rum mixture.
Storage:
Store glazed cake in the refrigerator covered with plastic wrap for no longer than 3 to 4 days.
You can also freeze the cake prior to glazing. When you are ready to consume the cake remove from freezer and thaw out overnight in fridge or thaw out at room temperature. Prepare glaze, glaze the cake and refrigerate until you are ready to serve.
Top Tips
To distribute the walnuts better, layer a few on the bottom of your bundt pan, pour a little bit of batter, then layer more walnuts, repeat until you have used up all the walnuts.
Let the cake cool in the bundt pan for about 10 to 15 minutes before turning it upside down and releasing it from the pan.
If the cake sticks to the pan, use a chopstick to carefully detach the side of the cake from the pan by inserting it between the cake and cake pan.
Substitutions and Variations
Here are some ideas to transform your rum cake into something unique:
- Cake Mix - use a different flavor cake mix, like chocolate and use chocolate liquor as a substitute for the rum.
- Raisins - add raisins to the cake batter
- Muffins - turn your rum cake into mini desserts by transforming them into muffins.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes rum cake has alcohol. Rum is added to the cake batter and then it is added to the glaze which is brushed over the cake once cooked.
Rum soaked cake is called rum cake. Also known as rum baba or baba au rhum.
You can use any type of rum for rum cake but dark rum is the preferred type because it adds more flavor to the cake.
Main Dishes to Try
Recipe Details
Ultimate Rum Cake Recipe
https://easyhomemaderecipes.caIngredients
Cake
- 1 cup walnuts chopped
- 13.20 oz yellow cake mix 1 box
- 3.4 oz Vanilla Pudding Mix 1 box, instant or regular
- 4 eggs
- ½ cup rum gold or dark
- ½ cup milk
- ½ cup vegetable oil
Rum Glaze
- ½ cup butter
- 1 cup sugar
- ½ cup rum gold or dark
- ¼ cup water
Instructions
- Preheat oven to 325℉. Prepare a bundt pan by greasing and flouring it. Sprinkle chopped walnuts on the bottom. Set it aside.
- In a large bowl combine pudding mix and cake mix. Use a whisk to mix the two together. Add eggs, oil, rum (only ½ cup) and milk and mix using a hand mixer.
- Pour batter over walnuts and bake for about 50 to 55 minutes or until a toothpick inserted in the middle come out clean.
- Let the cake cool for about 15 minutes before turning upside down and removing from pan. Place the cake on a plate. Set aside and let the cake cool completely.
Rum Glaze
- In a small saucepan combine the sugar, butter and ¼ cup of water. Let the mixture come to a gentle boil. Stir continuously and let the mixture thicken, about 5 to 7 minutes. Add remaining ½ of rum. Remove from stovetop.
- Using a basting brush, begin to brush the mixture over the cake, stopping to let it absorb before returning the brush to the saucepan to dip and brush over cake again. Repeat until you have used all the glaze and the cake is saturated with the rum mixture.
- Cover lightly with plastic wrap and refrigerate until you are ready to serve.
Notes
Top Tips
To distribute the walnuts better, layer a few on the bottom of your bundt pan, pour a little bit of batter, then layer more walnuts, repeat until you have used up all the walnuts. Let the cake cool in the bundt pan for about 10 to 15 minutes before turning it upside down and releasing it from the pan. If the cake sticks to the pan, use a chopstick to carefully detach the side of the cake from the pan by inserting it between the cake and cake pan.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Jane says
This was the best cake I ever made, so moist and tasted like rum. Definitely making again!
AmyG says
Glad you like it!