5 from 20 votes
Rum Cake with Cake Mix
This Rum Cake combines a yellow cake mix with instant vanilla pudding and rum to create a moist, flavorful Bundt cake. Finely chopped pecans line the bottom of the pan, adding a crunchy texture beneath the tender cake. The cake is finished with a warmed rum glaze poured over its surface, which soaks into the cake through poked holes to enhance the rum flavor and moisture.
Prep Time
20 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 20 mins
Servings:
12
people
Calories:
480 kcal
Course:
Dessert
Cuisine:
American
Ingredients
FOR THE RUM CAKE
- 1 cup pecans finely chopped
- 1 (15.25 oz) yellow cake mix
- 1 (3.4 oz) instant vanilla pudding mix box
- ¼ cup rum
- ½ cup water
- ½ cup vegetable oil
- 4 large egg at room temperature
FOR THE RUM CAKE GLAZE
- ½ cup butter salted, 1 stick
- 1 cup granulated sugar
- ¼ cup rum
- ¼ cup water
Instructions
- Preheat oven to 325°F. Grease and flour a Bundt pan. Sprinkle the pecans in the bottom of the prepared pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum, and water. Boil for 3 minutes, whisking constantly.
- Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake. Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
- Cool completely, then slice and serve!
Cup of Yum
Notes
- This cake improves when made ahead, allowing flavors to meld overnight.
- Keep the cake covered at room temperature for a few days or refrigerate for up to a week to maintain freshness.
- Freeze the cake wrapped tightly in plastic and foil for up to three months; thaw before serving.
Nutrition Information
Serving
1slice
Calories
480kcal
(24%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Cholesterol
75mg
(25%)
Sodium
403mg
(17%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
321IU
(6%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 people
Amount Per Serving
Calories 480
% Daily Value*
| Serving | 1slice | |
| Calories | 480kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 75mg | 25% |
| Sodium | 403mg | 17% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.