Homemade Rum Cake Recipe
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4.0
6 reviews
Good
Homemade Rum Cake Recipe
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Indulge in a decadent rum cake made easy with cake mix! This boozy dessert is perfect for holidays or any special occasion.
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Ingredients
- 1 cup walnuts chopped
- 13.4 ounces yellow or golden butter cake mix 1 box
- 3.4 ounces instant vanilla pudding 1 small box
- 4 eggs room temperature
- ½ cup rum
- ½ cup vegetable or canola oil
- ½ cup water
Hot Rum Glaze
- 1 cup granulated sugar
- ½ cup unsalted butter
- ¼ cup water
- ¼ cup rum
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan with non-stick cooking spray and coat with flour. Shake off any excess flour.
- Spread the nuts evenly in the pan.
- Mix the cake mix, pudding, eggs, rum, oil, and water in a large bowl until smooth. Spread the batter evenly into the pan on top of the nuts.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool in a pan on a wire rack for 20-30 minutes.
- While it cools, combine sugar, butter, and water for the glaze in a small saucepan.
- Bring the mixture to a boil over medium heat and simmer gently for 4-5 minutes or until thickened.
- Remove it from the heat and stir in rum.
- Poke holes in the bottom of the cake and drizzle it with ⅓ of the rum glaze. Let it sit for 5 minutes.
- Then, flip the cake over onto a serving plate.
- Brush the remaining glaze over the cake using a pastry brush, allowing it to soak in as much as possible.
- Let the cake rest for at least an hour before serving.
Notes
- Use high-quality rum. Good quality rum will give your cake a smooth, rich flavor that you can't get from the bottom-shelf stuff.
- Grease the Bundt pan generously. There's nothing worse than going to all the trouble of making a beautiful cake, only to have it stick to the pan and fall apart when you try to remove it.
- Use a dark rum if you want a richer flavor. Or try a flavored version like coconut rum.
- If you don't love walnuts, leave them out. Or substitute almonds or pecans.
- Use high-quality rum. Good quality rum will give your cake a smooth, rich flavor that you can't get from the bottom-shelf stuff.
- Grease the Bundt pan generously. There's nothing worse than going to all the trouble of making a beautiful cake, only to have it stick to the pan and fall apart when you try to remove it.
- Use a dark rum if you want a richer flavor. Or try a flavored version like coconut rum.
- If you don't love walnuts, leave them out. Or substitute almonds or pecans.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
75mg
(25%)
Sodium
304mg
(13%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
318IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 304mg | 13% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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