4.4 from 50 votes
Rum Cake
Rum Cake is a rich bundt cake made with all-purpose flour, instant vanilla pudding mix, baking powder, sugar, and flavored with dark rum, orange juice, and zest. The cake is paired with a homemade rum caramel sauce featuring butter, cream, and rum, which adds a glossy, indulgent topping. The combination creates a moist, tender crumb with a balanced sweetness and a subtle citrus undertone. Optional toppings like toasted shredded coconut or chopped pecans add texture and enhance its appeal for dessert occasions.
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings:
12
Calories:
405 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Bermuda Rum Cake
- 2½ cups all-purpose flour
- 4.5 ounces instant vanilla pudding mix 6 servings, I used Jell-o
- 1 tablespoon baking powder
- 1 cup sugar
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup dark rum
- ½ cup orange juice
- ½ cup milk
- 1 tablespoon orange zest
For Rum Caramel Sauce
- ¼ cup water
- 1 cup sugar
- 4 ounces butter unsalted, (½ cup or 1 stick)
- ¼ cup heavy cream
- ½ cup dark rum
Optional Toppings
- sweetened shredded coconut shredded, toasted
- pecans chopped
Instructions
Rum Cake
- Preheat oven to 325°F (163°C). Spray a 10 inch bundt cake pan with cooking spray and set aside.
- Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium speed for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
- Transfer the bundt pan to the oven and bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked. Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.
Cup of Yum
Rum Caramel Sauce
- Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved. Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
- Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
- Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake. Top with toasted coconut if preferred or pecans.
Notes
- Use instant vanilla pudding mix as a binder instead of eggs to avoid dense texture.
- Thoroughly spray the bundt pan with cooking spray to prevent sticking, as nonstick pans alone may not suffice.
- Remove caramel sauce from heat as soon as it reaches a deep amber color to prevent burning.
- Store the cake on the countertop covered with plastic wrap for up to three days to retain moisture.
- For longer storage, freeze individual slices wrapped tightly in foil and placed in zip bags for up to four months; thaw while wrapped at room temperature.
- Extra rum caramel sauce can be kept refrigerated in an airtight container for up to two weeks.
Nutrition Information
Serving
1slice
Calories
405kcal
(20%)
Carbohydrates
65g
(22%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
27mg
(9%)
Sodium
174mg
(7%)
Potassium
175mg
(4%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
342IU
(7%)
Vitamin C
6mg
(7%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 405
% Daily Value*
| Serving | 1slice | |
| Calories | 405kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 174mg | 7% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.