Servings
Font
Back
Easy Rum Cake
5 from 33 votes

Easy Rum Cake

Easy Rum Cake is a moist bundt cake made with butter, sugars, eggs, sour cream, and dark rum, combined with flour, baking powder, and baking soda for leavening and pecans for texture. Accompanied by a dark rum glaze soaked into the warm cake, it delivers a rich, tender crumb infused with rum flavor, ideal for dessert occasions.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 16
Calories: 592 kcal
Course: Dessert
Cuisine: American

Ingredients

RUM CAKE
  • 1 1/2 cups butter softened, unsalted
  • 2 cups sugar
  • 1 cup brown sugar , packed
  • 5 large egg room temperature
  • 1/2 cup sour cream
  • 1/4 cup milk room temperature, whole
  • 2 teaspoons vanilla extract
  • 3 tablespoons dark rum
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pecans , chopped
RUM GLAZE
  • 1/2 cup butter unsalted
  • 1/4 cup water
  • 1/2 cup brown sugar , packed
  • 1/2 cup granulated sugar
  • 1/2 cup dark rum

Instructions

Rum Cake
    Cup of Yum
  1. Preheat oven to 350 degrees and spray a 10-cup bundt pan with baking spray.
  2. To your stand mixer add the butter and sugar on high speed and cream it until light and fluffy, about 1-2 minutes.
  3. Add in the brown sugar and beat for another 30 seconds.
  4. Add in the eggs, one at a time until well combined.
  5. Lower speed to medium and add in the sour cream, milk, vanilla and rum until well combined.
  6. Sift together the flour, baking soda, baking powder and salt and add it in small batches on low speed until just combined.
  7. Fold in the pecans with a spatula and pour the batter into your bundt pan.
  8. Bake for 60-70 minutes or until a toothpick comes out clean.
Rum Glaze
  1. Add all the ingredients to a medium sauce pan and stir well.
  2. Bring to a boil and cook for 5 minutes, then let cool while cake is baking.
  3. Let cool for 15 minutes then poke holes into the bottom of the cake with a fork, and pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in.
  4. Let sit for 10 minutes in the pan, then invert cake onto serving plate.

Nutrition Information

Calories 592kcal (30%) Carbohydrates 71g (24%) Protein 5g (10%) Fat 31g (48%) Saturated Fat 16g (80%) Cholesterol 116mg (39%) Sodium 178mg (7%) Potassium 142mg (3%) Fiber 1g (4%) Sugar 52g (104%) Vitamin A 838IU (17%) Vitamin C 1mg (1%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 592

% Daily Value*

Calories 592kcal 30%
Carbohydrates 71g 24%
Protein 5g 10%
Fat 31g 48%
Saturated Fat 16g 80%
Cholesterol 116mg 39%
Sodium 178mg 7%
Potassium 142mg 3%
Fiber 1g 4%
Sugar 52g 104%
Vitamin A 838IU 17%
Vitamin C 1mg 1%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.