Easy Rum Cake with Cake Mix

This Easy Rum Cake with Cake Mix is made with a yellow cake mix in just 10 minutes of prep time. Adding pudding and rum to the cake mix results in a fluffy moist crumb that is irresistible. A very popular cake to serve at Christmas as the richness of the cake makes it perfect for the holidays and special occasions!!

If you enjoy simple cake mix recipes try my 3 ingredient cherry dump cake, pineapple dump cake and my best ever pumpkin pecan dump cake.

this recipe!

Jamaican rum cake with cake mix

Making this old fashioned rum cake with dark Jamaican rum adds a wonderful depth of flavour with its sweet and spicy notes. Combined with the other ingredients it makes an amazing cake that will impress any quests taste buds!!

Enjoy this easy cake recipe not just for family celebrations but anytime your sweet tooth beckons you for this moist delightful decadent cake.

Try my New York crumb cake, easy monkey bread, peach cobbler pound cake and best lemon poke cake next!!

Ingredients

Cake:

• Yellow Cake Mix – 1 box of butter flavoured yellow cake mix, if you cannot find it you can use a yellow cake mix
• Instant Vanilla Pudding – 1 box (3.4 ounce) instant pudding should be used in this recipe as cook and serve pudding may produce a different result
• Eggs – 4 eggs at room temperature
• Water
• Oil
• Dark Rum – I used Bacardi dark rum

Glaze:

• Sugar
• Butter – unsalted butter
• Water
• Dark Rum

Substitutions and additions

Pecans are a common ingredient to add to rum cakes. Place 1/2 cup of pecans in the bottom of the bundt pan before adding the batter if you would like to add them.

Use a dark or spiced rum for the best rich cake flavor.

How to make rum cake

STEP ONE – Preheat oven to 350 degrees.  Grease a bundt pan with vegetable oil, or non-stick cooking spray.

STEP TWO – In a large bowl combine cake mix and instant pudding, whisk until thoroughly combined.

STEP THREE – Add eggs, water, oil, and rum, mix until thoroughly combined, 1-2 minutes.

STEP FOUR – Pour batter into the prepared bundt pan and bake for 40 minutes.

STEP FIVE – To prepare glaze, add all ingredients to a medium sized saucepan.  Bring to a boil stirring with a whisk occasionally.  Continue to boil glaze for 3 minutes stirring occasionally, there should be about 1 ¼ cups of glaze.

STEP SIX – Check cake for doneness by inserting a toothpick into the thicker part of the cake.  If the toothpick comes out clean or with little crumbs the cake is done.  Remove cake from oven and place on cooking rack.

STEP SEVEN – While cake is warm poke several holes on the surface of the cake with a toothpick.

STEP EIGHT – Pour about a quarter cup of glaze over the top of the cake, allow to soak into cake 1-2 minutes.  Invert cake onto serving platter.  Pour half of the remaining glaze over the cake.  Allow cake to sit and soak up glaze for about 1 minute then pour the remaining glaze over the cake.

Allow cake to cool completely at room temperature.

Storage instructions

The rum cake can be stored in an airtight container at room temperature for up to 5 days.

Freeze rum cake by wrapping a portion a in double layer of plastic wrap then wrap it in foil. Freeze for up to 3 months. Thaw in the fridge overnight.

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