This easy Rum Cake starts with a cake mix but ends up as Rum Cake Perfection. It’s perfect for the holidays!
Every year the holidays sneak up on me, and every year I’m left scrambling for an easy dessert I can whip up. Do you feel the same? Say no more. Southern Bite to the rescue!
This super easy Rum Cake recipe is the perfect easy holiday dessert. I found it in an old community cookbook years ago and have been using it ever since. It starts with a cake mix but ends up in rum cake perfection.
What really makes this delicious, as with any rum cake, is the delicious rum glaze. But somehow, it’s not too rummy. I mean, if rummy cake is your thing, you could always add more rum to make it, you know, more… rummy. But that’s up to you.
This one isn’t too rummy and just has some seriously great flavor. And then there’s pecans. Ah, pecans. It seems like so many of my recipes involve pecans. And for good reason. The pecan perfectly accent the rum flavor! But, if you’re asking… Yes, you can use walnuts, too.
What is the best rum for baking a cake?
The best rum for baking is honestly whatever rum you like the most. Now, it is important to consider that the type of rum you choose can greatly affect the flavor of your cake.
- White Rum – I like to use white or light rum in this recipe mainly because white rum is often more readily available, affordable, and a safe option if you’re uncertain about the flavors of different rums. Another benefit of cooking with white rum is that it doesn’t add color to the cake batter. Also, white rum has a fairly neutral flavor compared to dark or spiced rum which makes it great for baking because it will not overpower or alter the cake’s taste.
- Spiced or Dark Rum – While I mostly recommend a white rum for this particular cake, you could go with the alternative, a dark or spiced rum. These rums can enhance the depth and richness of the cake flavor. Also, when you bake your cakes with these rums, the fragrance is mouthwatering. The downsides of using a dark or spiced rum are that it may overpower the flavor of your cake and it can alter the appearance making your cake look more brown than the lovely yellow you see in my photos.
Should you refrigerate a rum cake?
If you plan to devour this delicious Cake Mix Rum Cake in about 3 days, then you can simply leave it on your kitchen counter at room temperature in an airtight container or tightly wrapped with plastic wrap.
However, you can extend the life of your cake for up to a week if kept in the fridge inside an airtight container. The choice is really up to you and how quickly you plan to eat up this deliciously, easy rum cake!
Can I freeze rum cake?
Absolutely, you can freeze rum cake! In fact, freezing rum cake is a great way to extend its shelf life while maintaining its deliciously moist texture and rich flavor.
Here’s a fun fact: the alcohol content in the rum actually prevents the cake from freezing solid, so when you’re ready to enjoy it, it thaws fairly quickly.
To freeze your rum cake, make sure it’s completely cooled first. Then, you’ll want to wrap it snugly in plastic wrap or aluminum foil. I always recommend a double wrap. Place the wrapped cake in a freezer-safe bag or airtight container. This extra step helps keep out those pesky freezer odors and prevents freezer burn.
When the craving for a slice of rum-soaked heaven hits, just take the cake out of the freezer and let it thaw at room temperature. It usually doesn’t take too long – perfect for those unexpected guests or late-night sweet cravings.
Ingredients
- 1 cup coarsely chopped pecans
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ½ cup water
- ½ cup white rum
For the glaze:
- ½ cup unsalted butter
- 1 cup sugar
- ¼ cup water
- ½ cup white rum
Instructions
- Preheat the oven to 325°F. Grease and flour a Bundt pan with at least a 10-cup capacity. Sprinkle the pecans in the bottom of the pan.
- With a mixer, mix together the cake mix, pudding mix, eggs, vegetable oil, water, and rum. Continue mixing until well combined. Pour the batter over the pecans.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the middle part of the cake comes out clean and the cake starts to pull away from the edges of the pan.
- Make the glaze by combining the butter, sugar, and water in a small saucepan. Bring to a boil then remove from the heat. Stir in the rum.
- Poke holes all over the top of the cake with a skewer or toothpick. Pour the glaze over the warm cake while it is still in the pan. Once the glaze has all soaked in and the cake in just barely warm, invert it out onto a serving platter. brush any remaining glaze over the cake. If your cake sticks, don't force it out. Simply place it in a 350° oven for about 10 minutes to warm the sugars stuck to the pan, then turn it out.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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This is an excellent holiday cake. I used Bacardi rum. It was delicious and moist.
I haven’t tasted it yet. But I’m sad and not sure what went wrong, but it fell apart right out of the pan.
I’m so sorry, Marc! There are so many things that can cause cakes to stick – the pan might not have been nonstick enough, it might not have been greased enough, it might have been too cold, it might have been too warm. It can be so frustrating!
My uncle gave me some rum that he made and i thought, “why not make a cake?” My bundt pan is small, so I also made a loaf with the remaining batter. For the loaf I experimented and added a banana and coconut to the top. Delish! The glaze makes it so decadent and yummy. My uncle will be proud 🙂
Beautiful! That sounds amazing!
I made a sugar free version of this cake with Pillsbury Zero Sugar Moist Supreme Yellow Cake mix, 2 packs Simply Desserts Sugar-Free vanilla instant pudding & Myers’s Original Dark rum, & Whole Earth Brown Zero Calorie Sweetener in the glaze along with a teaspoon of cornstarch in the syrup/glaze. The sugar free cake turned out great! Wife loved it! Thank you for the recipe!
It looks great! So glad you were able to make the adjustments to suit your needs, Anthony!
Love this recipe!
Always amazing.
Thanks, Kathleen!
I tried your rum cake recipe to see what the cake would taste like using a box cake mix rather than the traditional recipe. It came out moister and tastier than the complicated recipe. It was delicious! I’ll make rum cake more often since it’s easy now!
So glad to hear you loved this version, Linda!
Ridiculously tasty!Thank you!
Thanks, Tony!
I made it and it was the best rum cake ever! Thank you so much for sharing your recipe!
I did leave out the pecans as I am allergic so for those that can’t use them it is still delicious!
Thanks, Debra!
I didn’t have instant vanilla pudding so I used what i had; sugar free cheesecake pudding mix. It worked! Delicious!
So glad to hear it turned out great for you!
Can I double thus recipe ?
You can, you’ll need a pretty large pan and will have to adjust the cook temp and time accordingly.
I was volunteered to make a Special request Rum Cake. I have never made this cake before. I need a delicious, quick, easy recipe! Made this cake and it turned out amazing! Thanks!
It’s beautiful, Lita! So glad it turned out great for you!
Made it for my daughters 21st, came out great!
Beautiful! Great way to celebrate a big birthday! Thanks for letting me be a little part of it!
An absolute hit! I made this for my son’s 21st birthday and he and his friends devoured it! Will definitely make again.
It’s dang beautiful, Heather! So glad everyone enjoyed it!
I have been making this rum cake for over 30 yrs and it has continued to be a family hit even grandkids love it !! Early on decided to substitute butterscotch instead of vanilla pudding and makes a much richer flavor for cake. I also dont use nuts because of some diet restrictions and still delicious. However for the first time in 30 yrs the cake stuck to pan following same recipe , turning cake out of pan after glaze has sit 5″. Then I read another recipe that said leave cake in pan for 30″ to cool a bit but cake was stuck even more. I am really at a loss and wonder if nuts help keep cake from sticking but as I said I have been making this rum cake same way without nuts. Hope u have some advice because now I hesitate to bake it for company. Tx for our family favorite dessert.
I would favor a shorter rest since the sugar sets and gets sticky as it cools, but it also has to be cool enough that the structure of the cake is set enough so that it doesn’t fall apart when trying to turn it out.
Happened to me also. I bought a new non-stick Bundt pan, buttered and floured it. Voila came out perfectly. My old one had a few scratches and was a cheaper one.
Fool proof and delicious! Thanks for a great recipe!
Stacey how do you ensure the outside of bundt says light golden brown and does not darken please? thank you I really dislike medium brown crust on cakes =)
That’s all about the pan you use. A light colored pan will provide a lighter colored crust whereas a dark colored pan will provide a darker crust.
Best rum cake ever! So moist and flavorful. Thank you, Stacey!
So happy to hear you enjoyed it, Judy!
I have made this cake several times and each time it is a hit! It is my go to. Thanks for sharing this recipe. It is easy and delicious.
So glad you’ve enjoyed it!
I made this for Thanksgiving dessert. The only change I made was that I used dark rum. Everyone loved it! This recipe inspired me to experiment a little so for Christmas dessert, I made a German apple cake and added apple flavored vodka to the batter and the glaze. It was another winner!
That sounds amazing, Pam! So glad y’all have enjoyed it and that you’ve been able to get creative with it!
Making tonight with spiced rum, but doubling the rum on the glaze. “Cause I can” first time I had rum cake I had two pieces and pretty sure it was plenty
Yes! Love that attitude! Enjoy!
I made this cake for Christmas dinner. It was so good, got raves from every one that ate it. So easy. Thanks for keeping us all informed with your recipes
So glad y’all enjoyed it, Nelda!
Turned non cake people into cake lovers. This cake is the best!
Ha! Love hearing that!
We turned non cake people into cake lovers with this recipe. Simply the best!
Made this x3 in 2 weeks. Duncan Hines or Pillsbury make a much better rum cake.. Betty Crocker made the consistency more like a layer cake. Prefer Don Q rum over Ronrico rum.
Glad to hear you’ve gotten some great use out of this recipe, Alan! Thanks for letting me know!
Such an easy recipe…..everyone loves the cake!! So moist…….
Thanks, Melanie!
I’ll be making a rum cake tonight.
Hope it turns out great for you!
made it twice. second time I poured the rum into the glaze mixture while it was still boiling. totally eliminated the raw rum taste.
Good idea! Glad you enjoyed it!
I’d like to use King Arthur gluten free cake mix, but its 22 oz. – should I scoop some out and weigh the balance?
Tandy, I’m just not sure. I’ve not tested it with that mix, so I can’t give you specific instructions.
Thanks! I’ll figure it out – from all of the different variations I’ve seen in the comments I’m sure it’ll turn out great!
Enjoy!
CAN A GF BOX MIX BE USED? I’ve made this cake twice. It’s so delicious, easy to make and a real crowd pleaser. I am now gluten free and was wondering if a GF cake mix can be substituted.
Possibly! I just haven’t tested it to be sure.
I made the GF King Arthur cake mix with my Bundt cake pan without any alterations and it turned out beautifully!
Beautiful! So glad to hear it all worked out out!
So incredibly easy and yummy!
It’s a beaut, Cat! So glad to see it turned out great for you!
So easy and delicious! Thank you for posting.
Beautiful! So glad to see it turned out great for you!
Have you tried this with a chocolate cake mix and chocolate pudding for a Chocolate Rum Cake? Bet it would be delicious!
Yes! It works beautifully!
The cake is very moist and flavorful. I made it for our Thanksgiving dessert and everyone loved it. I made one slight change, I used dark rum instead of light.
So glad to hear y’all enjoyed it!
Hello Stacey, Can I use Bob’s Red Mill Cake Mix? I’ll try it and see; maybe add some mace and candied citron. Thanks for the recipe.
Cathy
Hi Cathy! I’ve not tried that one. Let me know how it turns out.
Excellent recipe, easy to follow. This simple recipe takes your baking skills to the next level. I brought this cake to a family dinner, ….my son in loved it! Two days later, I’m now making another one, he only got one piece. Thanks for sharing.😀
So happy to hear you loved it, Shirley!
I converted this to a chocolate Kahlua cake. I used the same measurements, except I substitute chocolate cake mix, pudding and Kahlua for the yellow cake mix, van pudding & rum. It’s become a favorite with my friends. I also make a glaze using Cocoa, butter, powdered sugar, van extract, Kahlua & expresso.
Omg I made this cake yesterday for Thanksgiving and it was the star of the show!!! Everyone raved about it!! I just had another piece with a glass of milk. I used salted butter and dark rum and it was AMAZING!!! I’ll be making it again for Christmas for sure…and probably for every special occasion from here on out!! Thank you!!!
Awesome! So glad you enjoyed it, Laura!
I made the cake yesterday for Thanksgiving dessert. It was absolutely delicious! I used Bacardi spiced rum. It was delicious 😋
Sweet! So glad to hear y’all enjoyed it!
I do almost always only I substitute Kahlua for the rum. I also make a little espresso and add it to the water in the cake & glaze. It’s wonderful!
This sounds absolutely delicious, Mary! Thanks for sharing!
I love this recipe! I started making this rum cake in the seventies! A family favorite for decades!
Only a couple of changes/additions I make; I add 1 tsp real vanilla to cake batter and substitute water in glaze for no pulp orange juice.
Also, one time I used chocolate instant pudding instead of vanilla; it was delicious!
Thanks for the great recipe!
Thanks for sharing your tips, Joie!
Love this recipe, it’s perfect and I’ve made it 2x!
Love hearing that, Shawna!
Rum cake has been my favorite type of cake since I first tried it a few years ago. However, I’ve never been able to make one that I liked. But I tried this recipe and it was AWESOME. Thank you Stacey, you’re the man.
Ha! Thanks, Quin! So glad you found this one!
Made this last April for my daughter’s birthday! What a hit! We loved the boozy flavor because of the glaze recipe addition of rum after the sugar is dissolved. I allowed it to cool to room temperature before adding the rum. I would not offer to children! It’s an adult recipe unless the alcohol is simmered off in the glaze.
I’m converting this to a pineapple rum cake for another birthday this weekend. Yum!
I’m so glad to hear the cake was a hit at your daughter’s birthday! The rum glaze really does add a unique touch. Converting it to a pineapple rum cake sounds delicious—can’t wait to hear how it turns out! Enjoy the celebration!
Quick and so easy. Everyone i let try it ..Loved it. I usually bake from scratch but I will do this again ..GOOD JOB!
I’m so glad to hear that everyone loved it! It’s great that you found it quick and easy, especially coming from someone who usually bakes from scratch. I appreciate your support and hope you enjoy making it again!
Easy & delicious
Thanks!!
Can you pour the glaze over the cake for multiple days (2)? If so how would you store it in between soaks?
I don’t see why not. You can store it in an airtight container in the fridge and simply reheat it before using the second part.
This looks amazing! Would it be ok to add extra eggs? A friend used 6 in hers (different recipe) and it was super moist.
Adding an extra egg—especially just the yolk—can make a cake a little richer and moister because yolks add fat and help lock in moisture. But too many eggs can make it dense or rubbery, so it’s best to start with just one extra and see how it goes.
I’m lactose intolerant ; can I use vegan butter spread even if it contains salt.
If not please let me know what can I use instead.
Thanks a lot.
Absolutely, you can use vegan butter spread even if it contains salt! It’s a great alternative for lactose intolerance.
I made it for my son they were having dinner with the in laws and everybody loved it.
Thank u for a great recipe.
I’m so glad to hear that your son and the in-laws enjoyed the recipe! Thanks for trying it out and sharing your experience.
This is probably the best and easiest cake I’ve ever made! Thanks 🙂
I’m so glad to hear that you loved the cake! Thanks for trying it out and sharing your experience.
WOW, beautiful and delicious! Thank you for this wonderfully good and easy recipe. The only problem I see is trying not to eat it all myself LOL
Thanks so much! I’m glad you liked the recipe! And hey, that’s a good problem to have!
LOVED THE RECIPE AND THE HONESTY WITHOUT EXTRA UNNECCESARY INGREDIANTS AND STEPS THAT DEVIATE AWAY FROM THE SIMPLICITY OF THE “RUM CAKE”. PERFECTO!! ELIMINATING EXTRA ADDITIVES CREATING DIABETES, HIGH BLOOD PRESSURE AND CHOLESTROL ISSUES OVERDOING INGREDIANTS! WE CAN STILL ENJOY GREAT FOOD PEOPLE, THANK YOU FOR SHARING THIS RECIPE.
Thanks so much for your kind words! I’m really glad you appreciated the simplicity of the rum cake recipe.
I make this rum cake once month. I love this recipe. It’s so easy. All my friends love it.
I’m so glad to hear that you love this cake!
I made it minus the nuts and I used Irish Cream liqueur. I have done it with a chocolate cake mix, I also have used brandy.
What a delicious twist! So glad you enjoyed it!
I made your delicious rum cake at Christmas. Today I used the exact recipe but substituted the cake mix and pudding with chocolate and substituted the rum with Jack Daniels, only less in the glaze. Delicious!
That sounds amazing! So glad to hear it turned out great for you!
I’ve made this three different times; it is my husband’s favorite dessert! Could I use sugar free instant vanilla pudding instead of regular instant?
Thanks for sharing that it’s your husband’s favorite! You can definitely use sugar-free instant vanilla pudding as a substitute. Enjoy making it again!
Do you think this would work in the mini Bundt cake pans?
Yes, I think this recipe could work well in mini Bundt cake pans. Just keep an eye on the baking time, as they’ll bake faster than a standard size.
So my cupcakes turn out awesome! The recipe would make 25 cupcakes. I baked them about 24 minutes. I used Pam BAKING spray and no papers and they popped right out of the pan super easy. I could pick them out with my hands.i took them out of the pan immediately and put them in a pan with sides to contain the glaze and I glazed them immediately . Top and bottom. I was running low on sugar so I used brown sugar. Turned out great. Thank you
Great tips! Thanks for sharing, Kath!
I love this cake. I’m going to try cupcakes for a beach party tonight. I thought I d put the pecans on top. Wasn’t sure if I should Put them in paper. Cook much shorter. We ll see how it works.
This recipe is amazing! I made it for Christmas, it was a huge hit. I didn’t use pecan because I’m allergic 🤧 but, I added cherries and raisins for a more rum fruit cake effect. I used Barbados brown Mount Gay rum, it was perfect.
Thank you so much for the recipe!
Beautiful! Thanks for sharing your tweaks! It sounds great!
I would give it 10 stars if I could. Absolutely delicious.
Wow, thank you so much! I’m thrilled you loved it that much—10 stars is the ultimate compliment!
Delicious 😋 This cake disappears fast!!
Thanks, Janet!!
This was so fast and easy. I made the cake last week and froze it. Today I let it thaw and added the glaze. The cake is soaking it up quickly. Here’s a picture, but it’s not ready or been plated yet.
Thanks so much for sharing! Freezing ahead and glazing later is such a smart move. It sounds like the cake is turning out beautifully—I love how it soaks up all that delicious glaze. Hope y’all enjoy!
Hi.
Can I use butter & milk instead of oil & water?
Thank you
Look at that sweet pup! You can substitute butter and milk, but it’s important to keep in mind that butter has a different fat-to-water ratio than oil, as oil is 100% fat, while butter is about 80% fat and 20% water. This can slightly change the texture of the cake. To make the swap, melt the butter and use the same amount as the oil called for in the recipe. For the water, you can replace it with milk in an equal amount.
I tried this recipe last Christmas. It went over so well I ended up making about a dozen. I used different flavors of rum.Big hit!
The ultimate compliment! Thanks, Marilyn!
I prefer not to use rum. Any idea of how much extract to use?
I can’t say for sure, as I’ve only made it with rum. However, looking at a few other recipes online, I might recommend using an additional 1/2 cup of water and 1/2 teaspoon of rum extract in place of the rum in the cake batter and 1/2 cup water and 1/2 teaspoon of rum extract in place of the rum in the glaze.
I used rum extract and used the entire bottle which is equal to 1/2 cup of dark rum. It’s 1 1/2 tsp of the extract of rum per 1 tbsp of dark rum and 1 tsp of extract for 1 tbsp of light rum. Hope this helps.
Thanks for jumping in, Chloe!
My mom used to make this back in the 1960’s. Thank you for sharing it – can’t wait to bake it!
Hope it tastes as good as you remember!
It really is Bicardi’s rum cake recipe from many, many decades ago.
The best rum cake I ever had was a chocolate rum cake in the Cayman Islands. Don’t suppose you have a chocolate rum cake in your recipe box?
I don’t, but can say that this recipe works with a chocolate cake mix as well. 🙂
Can you omit the pudding mix or substitute it with something else. I can’t have gelatin
You can simply leave it out.
Can you use real rum in this recipe?
Yep! This recipe calls for real rum.
Been trying to make this for weeks now, even bought a bundt pan for the task. I used lemon cake mix because it was the most compatible cake mix in the pantry (chocolate or carrot cake were the other choices). Followed the recipe almost to a T after that, but made a mistake and boiled the water with the rum for the glaze. The cake turned out perfectly moist, with a good level of sweetness that isn’t overpowering, and the nuts added a nice visual and soft crunch. I may have cooked the alcohol flavor out of the glaze by boiling the alcohol, but, it still tasted great. Thanks for the recipe!
Well, it looks perfect, Amber! Thanks for sharing! So glad you enjoyed it!
If making small gift size cakes how long would I bake them and use same oven temp? I’m thinking they are the size of large muffins.
Hi Carolyn! It really just depends on the size of the cake/pan you’re planning to make.
Absolutely love this rum cake recipe. I would however like to make it in a 13″ x 9″ pan to have it as a dessert bite – smaller square pieces. Would that work? If so, how many minutes and what temperature should I use please?
Thanks so much, Barbara! I’ve not tested it, but I’d estimate that 30 to 35 minutes at 350°F should be about right.
Unbelievably goood! But don’t take a breathalizer test for half an hour…
I made this cake once before, and we all loved it. So much, in fact, that my son has requested this cake for his 21st birthday celebration. Thanks so much – it’s a winner!
That’s quite the compliment! Thanks, Heather!
It was easy and delicious.
Thanks, Lana!
5 Stars…. thanks so much for the recipe! I replaced oil with melted, softened salted butter and added an extra egg… absolute heaven…
Beautiful! So glad to hear you enjoyed it!
EXCELLENT CAKE MIX RUM CAKE!!
Glad you enjoyed it, Ophelia!
This is the original Bacardi rum cake recipe that came out in the mid 1970s back when all boxes of cake mix were 18 1/2 ounces — except that now it’s either 15.25 oz for Duncan Hines or 13.25 ounces for Betty Crocker. I’m so glad to find the recipe again, Stacey, and to know that the 15.25 oz amount will still produce a good cake. My favorite rum is Myers Original Dark Jamaican rum. It does color the cake a little darker, but, OH does it make for a delicious rum cake!!! I’m making one for my birthday next week. 🙂
Happy Birthday! Sure hope you’ll enjoy it!
So this is my go-to recipe for Rum Cake..It’s a fast and simple recipe that is a hit with everyone that has tasted the cake. I use pineapple juice instead of water and it comes out great. Thnaks for the recipe!
Sounds great! Glad you’ve enjoyed it!
I make this every year at Christmas for my co-workers and my husband’s employees. I have tins that make 6-8 small trees, snowmen and gingerbread men. I also make a chocolate with chocolate pudding. And my favorite is a piña colada one using pineapple cake, coconut rum and coconut pudding.
That sounds amazing!!
This recipe is good but I added a few things to it. I used spiced vanilla rum and added 1/2 tsp of vanilla extract with 1/2 tsp of almond extract to the mix. I made one with walnuts because I was out of pecans. The other one I used slivered almonds. Both were delicious!!!
Thanks for sharing your twists!
Delicious! I used Captain Morgan spiced rum and I think it complemented the flavor of the butter in the cake perfectly. I will be making it again to take to my daughters house!
So glad you enjoyed it!
I made the Rum Cake last week, only half is left. Easy to prepare and taste wonderful. Everyone needs to bake this cake for Christmas.
So glad it turned out great for you!
My favorite rum cake recipe. However, I do use gold rum. Makes a gorgeous, perfect cake!
I’be not tired it with the gold rum, but several readers have mentioned it so it’s on my list!
Such a delicious and moist cake, perfect for the holidays!
It’s absolutely beautiful, Lisa!
This sounds so delicious. What if you want a Chocolate Rum cake. Any suggestions other than a chocolate cake mix? Do you think that would work?
A chocolate cake mix should work perfectly as a swap here!
I use to make this cake for my mom for her birthday every year, she loved it. The recipe is so easy and the cake tastes amazing! Haven’t made in several years since she passed – think it’s time to make it again in honor of mom and because my family loves it!
What a sweet way to honor her, Darlene! I agree! I think it’s time!
I love your recipes and have been looking for a Rum Cake recipe. I plan to have this for Christmas. I will use the Spicy Rum because I already have it.
Thanks, Carolyn! Sounds great! Hope you enjoy it! Merry Christmas!
I have been making it very similar to this for many years. Funny that yesterday I was unpacking my cookbooks (we recently moved) and ran across the recipe that I use. Many years ago it was printed in the Christmas Cooking section of our local newspaper. In recent years, with all the flavored rums they now make, I change it up and use different flavors. I recently made one with coconut rum and it was a huge hit. Thank you for all of your amazing recipes, I get your email and follow you on Facebook. Merry Christmas!
Thanks so much, Stephanie! Yes, this is such a great base to use the tons of different flavors out there. Love the coconut rum idea! Merry Christmas!
I have made this cake for many years for Christmas, everyone loves it. I am just wondering if you can still buy a 15 ounce cake mix all I find are 13.25.
To my knowledge, Betty Crocker changed their size to 13.25, but Pillsbury and Duncan Hines are still 15.25.
Julia, being fed up with the “Chincocene” period that we’ve entered and wanting a decent sized cake like when cake mixes were 18.25 oz, I’ve made adaptions, by guess and by golly. To a 15.25 oz boxed cake mix I add 1/2 cup of self rising flour, 1 Tb sugar, 2 to 3 Tbs liquid of choice (go by the feel and look of the batter), 1Tb oil or butter, add an extra egg you feel it needs it. Add a bit of flavoring to match that of the cake you’re making. For a chocolate cake I add 2 tsp cocoa powder. You may need to increase the baking time by 5 minutes, just check it when it’s nearly done. It may seem like trial and error but not hard to get an old fashioned size cake with nice generous servings.
Super easy n good!
Thanks, Fran!
I made this recipe for Christmas gifts and everyone loved it. I am making them again this year.
So glad to hear you’ve loved this rum cake!
Not sure what I did wrong. I made this before with no problem. I did grease and flour the pan well. I poured on the glaze and let it sit overnight before I took it out of the pan.
The top half stayed on the pan.
As the cake sat overnight, the sugars in the glaze firmed back up and caused the top part of the cake to stick. It’s best to not leave it that long.
After the fact, I asked Alexa how long should I let it cool before I take it out of the pan. She said 10 to 15 min. This might be helpful info to add to the recipe.
Thank you for responding to my question.
Using Alexa like that is a great idea, though the info she provides is pretty generic and not recipe specific. In this case, you need the cake to cool completely to allow all the rum glaze to soak in. The 10 to 15 minute time frame is great for a standard pound cake, but is probably too short for this recipe. I’ll certainly update the recipe to make more clear.
If that happens again, just pop it back in the oven on 350 for about 10 minutes. It loosens the syrup up enough to get the cake out.
Great tip!
My first swing at Rum cake! It was delicious but the rum flavor was strong. Can I cut back on the rum, without compromise? Thanks!
Absolutely! Id recommend using the rum in the batter as usual, but you can certainly use less in the glaze.
Best rum cake ever! My mother in law gave me a very similar recipe…really the same. But for whatever reason it falls apart when I do the glaze as you say, which is exactly how my mother in law does it. Do you know why that might be? She can’t figure it out either. Tastes fantastic either way 😜
Typically, a cake falls apart when it’s turned out too warm. About how long are you waiting after baking to turn it out?
This is a great recipe! Your site is an inspiration. Now, using this exact recipe but switch out the cake mix and the pudding for chocolate and the pecans for macadamias? Rum to Kahlua?
Thanks, Shannon! Sounds delicious to me!
Made it and I Loved it!!!
Happy to hear it, Myrna!!
My Southern Bite Rum Cake 😋
Your recipe 💙
Absolutely amazing! Thanks!
Thank you, Katherine! It looks absolutely perfect!
I don’t drink so can l leave out the alcohol?
You can. You could also replace it with some rum flavoring.
Ok, thank you Stacey.
Can you use cook and serve pudding instead of instant pudding?
I honestly don’t know, Alice. I’ve only ever used instant.
The best rum cake I’ve ever had
Thanks, Steve! Glad you enjoyed it!
This was amazing! I subbed out gluten-free cake mix and made sure my rum was also gluten free. One of our favorites!!
Awesome! So glad to hear it!!
I opted to try pineapple cake and pineapple rum with your recipe. My brothers with crazy over it. I mixed fresh pineapples with the pecans and it was wonderful. Wish I took a picture. I gonna try it with coconut rum next, I love coconut cake! Thanks!
Sounds great! Glad y’all enjoyed it!
This cake is too die for, its so moist and the flavor is amazing. I used Canadian whiskey and it tastes just as good as the rum.
Glad you enjoyed it, Karen!
The first time I made this was at a friends house, and it turned out great! Now I’m at home and would like to make it again… is it possible to use a cake pan and separate the batter into both??
Glad to hear you enjoyed it, Kori! I’m not sure I understand your question though. Are you wanting to divide the batter between two different pans?
Delicious. But if you eat to much at a sitting, you will be tipsy. My husband loved it too.
Ha! Not untrue for sure. 🙂
Made this today for the first time. Only had Captain Morgan Special Black Rum. But boy did it turn out nice!!
It sure looks beautiful! Thanks for sharing!
Made this today using a lemon cake mix and lemon instant pudding. Instead of glaze I thinned some lemon frosting with rum and poured over the warm cake. Made a thicker slurry of rum and lemon frosting and poured over the top after I removed it from the pan. Omitted the pecans but increased the rum. It was delicious
That sounds simply amazing!
I am going to try the lemon version. Sounds awesome!
I made it into an Irish Wiskey cake for St Patty’s day. PERFECT!!
Sounds amazing! Great idea!
Ok so I may have gone overboard with the rum, but hey, I’m Jamaican! LOL
This cake is soooo good, I may have abandoned my sugar restrictive diet.
Thank you Stacey
Ha! So glad you enjoyed it!
I want to try this recipe nut free, but I like the idea of a little crunch. What else can I use to achieve that?
Thank you
Perhaps some crushed toffee or Heath bars?
Can I make this recipe and place into loaf pan?
Thank you
It might need to be split up between two pans, but it should certainly work. Just be sure not to overfill the pan.
Thank you!
Just wondering if the loaf pans turned out ok? Thinking about making this recipe for coworkers.
Looks wonderful! A friend just gave me a bag of gorgeous meyers lemons. I would love to flavor the cake with them. What do you think if I use lemon juice in place of some or all of the water.
Lemon juice is a tricky ingredient because of its acidity. I think a little might work, but too much can cause the leavening to overreact. If it were me, I’d make the cake as written and replace some of the water in the glaze (if not all of it) with the Meyer lemon juice and get the flavor in there that way.
Absolutely love this recipe. I’ve made it so many times and tomorrow I’m making for my son and Husband’s birthday
Tell them we all said Happy Birthday!!
I’m making this for Super Bowl. I’m sure it will be delicious.
Enjoy!
I have made this rum cake recipe several times now, we love it. It’s easy to make and sooooo yummy.
Thanks, Sharon!
Could you make this in a mini loaf pan instead of a Bundt pan? And should you poke holes with toothpick before glazing the cake so it soaks in better?
I think you could use a couple mini loaf pans for sure. And you can certainly poke some holes in it, if you’d like.
i have never made rum cake, but my father requested one for his birthday and i’m looking forward to make a layered cake. Do you believe it is possible with this recipe? I do know the traditional way to eat it is as a bundt but i want to make a more traditional cake.
I’ve not tried this one as a layer cake. It should work, but the moisture content might make it a little difficult to stack. If you do try it, let me know how it turns out. Are you planning to do a frosting on it?
I made this last night and it was fantastic!! I did use a King Arthur Gluten Free Yellow cake mix (since I’m celiac). I added a little extra rum in the batter. I did let the batter rest 15 mins (8 mins fridge, 7 mins counter to get back to temp) only because other cakes I’ve made gluten free have fallen. I baked the cake for 55 mins and it didn’t need anymore time baking. This was a hit with my husband he absolutely loved this cake!!
Thanks for sharing your tips in making it gluten free! Glad it turned out great for you!
Making this cake , cake mix says if using a bundt to bake half hour, is an hour too long?
Ignore the box directions and just use this recipe. 🙂
Could you make this a chocolate rum cake? If so how much cocoa would you use?
You could use a chocolate cake mix?
Love this recipe! And I make the glaze a little rummier! 😉
Anyone waiting to make this because they can’t find or don’t own a bundt pan? A 13×9 casserole dish will work too!
Thanks for that tip, Sherri!
Hi Stacey trying your recipe first time sent my husband to get run he brought back Bacardi gold rum instead of white will it be okay to use
Yes, it should be just fine. The flavor will be a bit different, but it will still work just fine.
The best recipe for rum cake !! I leave out the nuts due to my husbands diverticulitis though. Thank you for sharing this recipe !
Thanks, Jeanne!
This is the second Christmas I’ve made this cake and it’s gotten rave reviews! Absolutely scrumptious! I actually made up a half recipe of the glaze later and poured it on the last half of the cake. Deliciousness! Now my go-to holiday cake replacing the eggnog/sherry one I’d made for years 😋
I’m so glad you’ve enjoyed it, Rosemary!
Fantastic cake! Now on my must have baking list for every Christmas! Absolutely scrumptious 😋
Delish! Have made it twice now.
Thanks for the yummy easy recipe. Love it 😋
I’m so glad you’ve enjoyed it!
So amazing!
Yes, I make this recipe a couple of times a year. It is absolutely delicious and it freezes very well. Yum!! I follow the recipe exactly and have been making this version for many years!
Thanks, Becky! I’m glad to hear you’ve gotten some great use out of this one.
I just took this cake out of the oven. Make it for Christmas at my brothers house. Couldn’t wait to taste it so we cut ourselves a small piece. Soooooooooooooo good. Thanks for the recipe. Going to make it again. I made one from scratch, didn’t like it at all. This recipe is so much better. I really like your recipes and have made a lot of them. They are all so good.
Merry Christmas and have a wonderful New Year.
Thanks, Nelda! Glad to hear you enjoyed it! Merry Christmas!
Tasty! Would love to make these as mini loaves for gifts! Suggestions?
Amazingly very Good 😛😋and easy.
Glad you enjoyed it!
Very moist and just rummy enough. If you like it very rummy, add more rum. I didn’t change anything.
Awesome, Victoria! Glad you enjoyed it!
i always use Bacardi amber rum and use a whole mickey size bottle for each cake – also i poke holes with a wooden skewer on top and pour the sauce over – after baked of course – and then…. poke more hole in sides etc and tip cake to brush more sauce over all sides – let sit covered in fridge – the longer it sits – the better the taste – so moist – i serve with whipped cream – the real whipped cream – not stuff from a can – we love love love this – merry christmas
My go-to recipe— thank you, Stacey!
Will be making this again for Christmas. Merry Christmas!!
Merry Christmas, Amy!
Great cake recipe. I’ve made a similar recipe for years. Only comment i have is that the rum in the cake was a little too strong. Had to reduce it a bit.
Glad you enjoyed it!
Suggestions to also sizing this cake recipe to serve
2-4
I’ve only tested this the way it’s presented. I supposed you could cut the recipe in half and only do one layer.
I’ve made this recipe a few times now. It’s great! I’ve enjoyed trying different rums, as well. Dark rum for the cake and a silver for the glaze, for example. Everyone raves about it.
Sounds great! Glad to hear you’ve enjoyed it!
Was fantastic and so easy to make the taste was so moist
I’m so happy to hear that, Cindy!
Let cake cool, stuck in pan! Very wet, cooled in pan too long? Used spray in pan, didn’t flour it. Future help?
Grease and flour is usually the best method, but it depends on the pan. What kind of pan did you use?
I love this cake . I grew up smelling it being baked by my mom at Christmas time. She died last December so it was very emotional making some this Christmas. It’ll always remind me of her.
What a sweet memory, Genie! I’ll be thinking of you.
OMG!!! I made this cake for one of my dearests friend for a 70th birthday. This cake mix cake rivaled the cake from a real “hot” bakery in Chicago. We all were surprised and PLEASED! I know that I will be making it again and again, especially this season. Thanks you Stacey!!!
I’m so glad to hear it turned out great for you!
What should I do if the cake mix already has pudding in it. Omit the pudding mix? Reduce the amount?
You can simply leave the extra pudding out.
If the cake mix has pudding in it, should I omit or reduce the pudding mix add in?
Do you think a vanilla cake mix would work? (That’s what I happen to have)
Sure!
I love your recipes…I love to read your blog, too. Love to hear about your old recipes handed down from your family. Thanks!
Thanks so much, MaryEllen!
Fast and so easy. And best of all delish!! Many thanks !
You bet! Glad to hear you enjoyed it!
Have been making this rum cake for years.
Friends and family always request it.
Once you taste it you will NEVER eat a store bought rum cake..Thank you Stacey I need to get more vanilla pudding and cake mixes. This rum cake makes a much appreciated Christmas gift.
Merry Christmas to you and your family.
Merry Christmas, Evelyn!
This cake is awesome. I use the Malibu rum with pineapple flavoring as my family all loves pineapple. Grandson requests this every year for his birthday. So moist and easy to put together.
Great idea on using the pineapple rum! I’ll have to try that!
I haven’t made your version yet but I have been making Bundt pan rum cake from a mix for years (shhh). I change it up and use different kinds of cake mixes such as spice or apple. And to really ramp up the taste, try it with coconut rum. Yummy! Thank you for sharing your amazing recipes, I have never tried a bad one, they are delicious!
Thanks, Stephanie! I need to try this with the other cake mixes.
Made this rum cake twice, with icing and without. Both were great and the grandkids loved it plain.
What kind of icing did you use? I’d love to try that.
The best rum cake ever. So easy to make. Just beware if you make it for a party you will have to keep making it for every event because your family will keep asking for it!
This is the cake my mom always requested for her birthday. We love it and it tastes even better the next day if it lasts that long! After flipping the cake over onto you cake platter I poke holes with a fork on the top and drizzle with the glaze to get that yumminess all over. Also then put a couple halfed maraschino cherries on top.
Great idea! Thanks for sharing!
I have been making this cake since 2017! I decided to make something different this year (BIG MISTAKE). About an hour after Thanksgiving dinner my 19 year old son and daughter (yup, twins!), sauntered back to the kitchen. They were looking around as if they had lost something. After a few minutes my son said, “Mom, where’s the rum cake?”. I casually said, “Oh, I didn’t make it this year, I made a cobbler instead”. I toiled over the cobbler for absolutely nothing! They looked at one another and left the kitchen. It was clear I had made a bad choice! I always have a yellow cake mix, pudding and nuts on hand – as I use these ingredients for other goodies. I quickly whipped up a rum cake, and by 7:30pm – the cake was ready, and I had redeemed myself in the eyes of the Tornado Twins! Between my children, my husband, and our four guests, there wasn’t much left! This cake is DIVINE!
I do not modify this recipe AT ALL! I am careful to use FRESH pecans…..it’s a thing with my family!
Ha! I’m so glad to hear that everyone enjoyed this recipe! And I’m with you on the fresh pecans. My palate is very sensitive and I can taste a rancid pecan a mile away! 🙂
My favorite rum cake recipe. My only modification is using pineapple juice in place of the water. My family request this cake every holiday meal. Love. Love. Love.
Edit. I do use use coconut rum.
Sounds amazing! Thanks for sharing!
Is this cake better after it sits for a few days? How far in advance can I make it?
I think it is. It’s fine for a few days on the counter, but will need to be refrigerated if you want to try to keep it any longer than that.
I just made this cake still on the pan, there seems to be alot of glaze, should i use all.of it? Will it make cake too soggy?
I guess it’s a matter of preference but I use all of the glaze! Let us know how it goes!
I’ve literally been making this recipe for decades ever since Bacardi put out a recipe flyer attached to a holiday bottle of their rum back in the 1980’s.
However, in the last couple of years I’ve made one modification to it. They now have a “Lime-flavored Rum”, and I’ve found that substituting the lime turns it into an even better recipe!
Love the lime rum idea! Thanks for sharing!
I love this recipe!!! I added Vanilla Extract to the mix because I am a VE lover!! Thank you for sharing this!!
Sounds great!
I love this recipe! Last year I made 15 of them and it was a hit! I did cheat at the end and made some in the loaf pans that went quicker. They freeze well and I have already started for this Christmas. Thank you for this recipe and all others you have shared!
You are so welcome, Mimi! What a thoughtful gift! So glad to hear that this recipe has worked out well for you!
Made it for our monthly women’s lunch and it was a big hit. So much so they wanted me to make it again this month. 😊
Love this!
Great.
Thank you!
Wonderful rich easy love it, easy to follow recipe
So glad you enjoyed it!
Great moist cake that is my family and friends favorite. Just took another one out of the oven.
Awesome! So glad this is one of your favorites!
Can I make this cake with the glaze and then freeze it I want to send it to Bear hunting camp with my husband
I have never had enough left over to freeze it, lol, but can’t imagine it being a problem!
I have made 4 of them
Thank you, Becky!
I’ve made this a couple times and its been a hit! I added shredded coconut to the pecan bottom, made it in a 9×13 pan and made the rum portions with half Bacardi white rum and half Malibu. This last time I used banana crème pudding mix instead of the vanilla pudding mix. Thank you!! So easy
So glad you enjoyed it.
Can I use rum happy home imitation rum flavoring
Of course!
OMG!!! Beyond amazing. Made for the first time Thanksgiving 2021, then for Christmas 2021 and I just finished making another one about 15 minutes ago. My only issue is that I want to eat the entire cake….lol…. Best recipe put there by far. Thank you for sharing it!
Ha! Thank you so much! That sounds like a good problem to have.
I just made this Wonderful Cake this morning! My house smells Amazing! and we are expecting guests for Super Bowl this evening! Thank You for Sharing this Awesome recipe! I can’t wait to share it at our party!❤️
Sure hope everyone enjoyed it, Jeanie!
A couple of year ago I tried making this cake with a “from scratch” recipe. This year I made yours for New Year’s. Your recipe is SO much better! I did use Meyers dark rum because it’s what we had. This cake was tender, moist and perfect. Poured all the glaze on and was amused that the cake was floating in the pan. My daughter, an excellent baker, said to leave it alone until pan was completely cold and then invert on a plate. All the glaze was absorbed and it was PERFECT!
I’m so glad to hear that you enjoyed it, Kathy!!
I wanted to share a recommendation for using Pecan Rum. There’s a distillery in the Outer Banks that makes the one I used but there may be others. SO. GOOD. I made one totally from scratch last year but was looking for a good cake mix version this year & was glad to find your recipe. Thank you!
What a GREAT idea! Thanks for sharing!!
This sounds amazing! Would it be ok to use coconut or pineapple? Also, what about adding coconut with the pecans to the bottom of the cake pan-would that be ok??
MEANT TO SAY..would it be ok to use coconut or pineapple rum??
Absolutely! I’ve heard from many folks who mentioned using the coconut or pineapple rum. I think the addition coconut sounds great, too!
Can’t wait to try this recipe. Now I’m embarrassed to say I made one many, many years ago, over 50. My husband was at a meeting & I made the cake for some occasion. It was very good but not being used to spirits I drank some of the left over rum. He was pretty surprised when he got home wondering what I had been doing?? Don’t think I’ve tasted rum or made the cake since. Still remember how moist it tasted. Think I’ll try again for ole times sakes. Doubt I will drink rest of the rum!!!
Ha! That’s funny! I do hope you’ll enjoy the cake once again.
It is so funny that I just got this exact same cake out of the oven. It is on the counter soaking up the glaze. I came in to check my emails and here your cake recipe shows. Great minds think alike.
That they do! It’s a holiday favorite for sure!
Has anyone tried this with a dark chocolate cake and chocolate pudding? Bet it would be great too. Also how about a carrot cake mix with vanilla pudding or spice cake mix? YUM! thanks for the recipe!
I think any of those variations sound great!
My sister makes this every year for Christmas and I won’t be with her this year so I have to do it myself. I’m wondering if I can skip the nuts? Will that ruin it?
Nope. You can certainly leave the nuts out if you wish. Hope you enjoy it!
Will rate after I try it tomorrow; however, the conversation is definitely 5-star and has given me confidence to try it for the first time. Will let you all know how it comes out.
Hope you enjoy it!
Loved this stream on rum cake. I will be making this recipe for the first time tomorrow and plan to use mini Bundt pans. Are there any changes to directions using mini pans? Also, would so appreciate guidance on greasing Bundt pans so cake comes out easily.
The cook time will, of course, be less. When it comes to greasing bundt pans, I usually use vegetable shortening and a paper towel to get in all the cracks and crevasses.
Made this cake earlier this year and it is all my husband has talked about. I will be making another one for our family 2021 Christmas get-to-gather. I use a dark rum. Thank you for sharing the recipe.
So glad to hear he enjoyed it!
I have been baking this cake for 30+ years. I still have my original Bacardi recipe card. The original recipe called for an 18.25 oz cake mix. The cake mixes are smaller now. I buy an extra cake mix and add enough to make up the difference. I found this to help with the structure of the cake since the liquids hadn’t changed. I keep the extra cake mix in the freezer. The picture on the recipe card shows the Black Label Bacardi rum…so I prefer the Bacardi Select. After cooling the cake, I return it to the pan and pour the warm glaze over it. Cover it tightly and let it soak at least one day. I reheat the cake for about 10 minutes in a 200° oven so it comes out of the pan easily. Always asked for at the holidays!
These are great tips! Thanks for sharing, Bonnie!
Can you substitute chocolate cake mix and chocolate pudding? The rum cakes I have had in the past have always been chocolate.
I haven’t tried that, but I don’t see why it wouldn’t work. Enjoy!
Can you use a tube pan instead of a bundt pan?
I don’t see why not. Enjoy!
I’ve made this cake with peaches and peach bourbon, I’ve also added apple pieces and used apple bourbon, sprinkling a bit of cinnamin, using maple bourbon makes this cake taste like pancakes. Today, I’ll be trying pineaplle bits and using pineapple rum .
Sounds amazing! Thanks for sharing!
The cake is delicious, but I still found the glaze too “rummy”. I rarely drink, so think I even got a little buzz off the double slice I cut for myself. ???? Next time, I will definitely cut back on the amount of rum in the glaze.
Ha! Regardless, I’m glad you enjoyed it. You can certainly reduce the rum a bit more.
Stacy, this is an amazing recipe. I tweaked a little. I used vanilla cake mix, banana pudding, diced maraschino cherries and black cherry rum. Then I baked them as cupcakes. Delicious.
These additions/changes sounds amazing! I love cherry, so I’ll have to try this! Glad you enjoyed it!
I am looking forward to making this over the weekend fir a birthday but I have regular pudding mix, not instant. Will that work or must it be instant! Thanks!
I’ve never made it with regular pudding mix, so I can’t say for sure what it would do to the texture.
I made this today. Used instant pudding. Only change was using dark rum. It was so great and everyone loved it. It had a strong and intense rum flavor which everyone just loved. And so easy to make. Thank you!
Sounds delicious! Glad y’all enjoyed it!
Made this for the second time this year. We’re retired and a slice of this is awesome with our morning coffee. Since there is just two of us, I freeze some. It comes out so moist from the freezer. Of course it doesn’t stay in the freezer very long. LOL!
So glad to hear y’all are enjoying this cake, Diana!
Thank you for putting the recipe out there. Had forgotten the recipe. Enjoyed all the comments and suggestions and various alcohols to try. Can’t wait to try some of them.
My sister always freezes some of my cakes for enjoying during the year. She uses freezer paper and wraps up tightly …… says they always taste wonderful when defrosted.
Thanks again. I’m off to Happy Baking!
Frances
Hope it turns out perfectly!
It came out great except I used Jack Daniel and it was a whiskey cake. Great recipe. I wish I could post a picture
Sounds delicious! Glad to hear you enjoyed it!
Going to try this tonight. I bet you go this from the Treebeard’s Cookbook? I have an ancient copy (1996) and the recipe is the same except they specify dark rum. Did you pick light rum for the color?
Hi Celia! I’ve actually not heard of that cookbook, but it’s piqued my interest. This recipe came from a friend and that recipe called for the light rum.
I’m looking at using this recipe for mini Bundt pans, for gift giving. Anyone try this?
Can the pudding be left out? Can you use canola oil instead of vegetable oil?
Canola can be used. It will work without the pudding, but the taste and texture will be a little different.
Baking this recipe in small loaf pans, the mini pans, do I need to reduce the oven temp and how long do I bake them?
Would I follow baking directions for cupcakes?
Baked them for years, I lost my recipe.
I’d keep the temp the same and just reduce the cook time. I can’t say for sure, but I would start checking them at about 20 minutes. The exact cook time will depend on the loaf pan size.
I was born at Christmastime, and this is my birthday cake every year. When I was a kid, my mom made it for me, then it became a tradition in my own home, so we’ve been making it for 45 or 50 years. So, for those of you concerned about the liquor in the cake when you have children, I’d say it just depends on how you view alcohol in your home. It definitely has a strong rum kick, but i guess that’s part of the reason i loved it as a kid! LOL.
Well, Happy Birthday!!
This is SO moist and delicious! I made this for Valentine’s Day 2021. My husband and I are retired, gaining weight during the pandemic, and trying to stay away from sweets. However, we needed something to raise our spirits after being confined for a year. Boy, this made us happy. A cup of coffee and a piece of cake was such a treat! We confined ourselves to one piece a day. A couple of days later, I put a big chunk of it on wax paper, then slipped it into a quart ziplock bag, and froze it. When we finished our cake, my husband told me to take the frozen chunk out of the freezer so we could continue to have it with our coffee. Freezing it made NO difference. It continues to be moist and wonderful. We finished the cake this morning, February 21. I’m adding the ingredients to my grocery list again. I’m going to try to save it for a once a week treat. LOL!
So glad to hear y’all enjoyed it so much!
I substituted a box of sugar free cheesecake pudding mix and used Captain Morgan’s Spiced Rum.
AWESOME! “Sugar free” kinda went out the window but cut where you can and it’s all I had!
Sounds perfect to me! Glad you enjoyed it!
Cannot wait to try this! Does the cake freeze well so I can make them 1-2 weeks ahead of time? I plan to bake small bundt cakes.
Yes, I think this cake does pretty well in the freezer. Enjoy!
I made this with Barcadi light rum (not 151) & the rum flavor/smell was overpowering. I followed the recipe to a tee. Anyone else had this problem?
I had to throw the cake away.
I’ve not heard from anyone claiming that it was too much rum. Let’s see if anyone else chimes in…
I’ve been making this cake for over 30 yrs–it’s the Bacardi Rum Cake recipe and hasn’t changed one bit. I make several throughout the year and for gifts anytime. I pour 1/2 batter, sprinkle nuts and then the rest of the batter.
I have requests from people and end up just gifting all the ingredients (and sometimes a bundt pan) so they can make their own.
Thank you, Stacey, for keeping this one “alive”!
OH! Try one of the spiced rums instead of just white rum.
Love the idea of adding some nuts in the middle! Thanks for sharing!
I prepared this cake many years and it was always perfect.
Then I seemed to try other cake recipes.
I am so delighted that you put this recipe back on your website.
I will definitely prepare this cake to enjoy Christmas week – 2020.
A slice is so delicious mid-morning with another cup of coffee.
Or, mid-afternoon with a cup of hot tea.
Stays moist for a long time.
Sure hope you’ll enjoy it!!
I would like to make with rum extract. Any idea on how much to use?
Absolutely! I don’t know exactly, but found this… https://www.justapinch.com/recipes/dessert/cake/rum-using-rum-or-rum-extracts-in.html
I have made this cake for many years. I substitute the water for buttermilk. It is sooooooo good. It is my number one requested cake.
Would rum flavoring work instead of rum? And how would I use?
I was first introduced to this recipe as a wine cake and people have commented that it’s also a rum cake. This wine cake has been a staple in my house for 20 years! Everyone requests it. Half the immediate family prefers the rum, instead! Try the wine for a different experience!
Thi looks so good! Somehow, I wound up in a family who doesn’t like nuts in anything! (Say what? Lol). Could I make this cake without the pecans? Would the texture still “hold” without them? Thanks for always sharing such amazing, easy recipes!
Thanks, Cookie! Yes, this cake will work just fine without the nuts. It won’t quite taste the same, but it will certainly work. 🙂
Your recipe is almost identical to my great Aunt’s. She sent one every Christmas. I want to continue the family tradition but would like to bake it in a 6 cup Bundt pan so it is a little smaller. (Will One recipe make 2 6-cup Bundts?) How long should I bake this smaller size at 325 degrees? My Aunt’s recipe baked for 60-70 minutes at 325 In a standard size bundt pan. Thank you for your help.
Hey Marsha! No, I don’t think you can get two smaller cakes out of this one.
What if you are allergic to nuts ? What can you put on the bottom?
You can just leave them out.
Do you pour on right after it comes out of the oven?
Yes, you can.
Even in the middle of a heat wave I got a taste for rum cake! Made this recipe (almost) exactly as directed (I only had cheesecake flavored instant pudding, so I used that.) It’s cooling now and I can’t wait to try it; looks and smells great! Reading other comments, I’m already planning my next cake, with a couple variations. My personal preference would be bourbon instead of rum, but might use Malibu as one person did.
I sure hope it tasted as good as it smelled!
I just found vanilla Jim Beam, that might be nice!
Hello! I’ve been making this for over 30 years with my family for Christmas. We make 50 of them every year and give them out as gifts. However i use a butter pecan cake mix ( Which is getting harder and harder to find every year).
I do have one question, I have someone requesting this cake but doesn’t want me to use any alcohol in the glaze or the cake batter. What can I substitute? Thank you
That’s a lot of cake! You could always use a little rum flavoring so that it has the flavor, but without the alcohol.
I made this cake for a Memorial Day family gathering. I used a 5.9 oz box of vanilla pudding since that was all I had. I decided to use it all instead of keeping it closer to the amount in smaller box. I also had coconut rum on hand which really made the cake delicious. Everyone loved it and told me I had to make it again soon. And, if there is any left, it does get better over a period of days!
So glad it turned out great for you!
If making the cake in a coffee can for travel purpose would it be ok ti leave it in the can
I can’t say I’ve ever tried that, Jerri. So I can’t say for sure.
Can this cake be made with coconut rum? Maybe add toasted coconut to the bottom of the pan with the pecans?
Can I use an angel food cake pan? I don’t have a bundt pan and I’d really like to try this recipe. Thanks.
It would need to be a solid bottom pan, not one that separates as they glaze would run out.
I’ve made this rum cake for years, too. Absolutely delicious!! However, I do use the spiced rum (either dark or amber colored). If you make the cake the day before, then all the deliciousness has time to “mingle” . Enjoy!!
Thanks for the tip and I’m definitely going to try to spiced rum next time!
Thx Stacy! I’ve enjoyed making this cake for over 25 years! It’s Bacardi Rums original recipe from many years ago. I used Bacardi up until about 4 years ago and then switched to Appleton Estates rum. Smoother, to me. The recipe I use is exactly as you’ve written it! It’s a hit wherever I serve it! Thank you for posting it and for such a great site!
Thank you so much, Susie!! Happy Holidays!
Stacey. Have made before — very good. I have a question tho.
My bff’s mom (RIP) always made a bourbon “fruit cake” & gave me one every Christmas. However I don’t like all the candied fruit but love raisins. She’d bake the batter in 1 lb. coffee cans. It was a very buttery pound cake & mine had only golden raisins, pecans & Bourbon. She added a little Bourbon to each can everyday & kept them up in a cool closet. It was out of this world!!!! Any suggestions? TY!!!❤️
Let me see what I can find for you…
How about Malibu Rum, coconut with pineapple pieces. Just asking
I think that sounds like an AMAZING twist!
Great cake recipe. It stays ‘moist’ and tasty for a few days. I love a slice of this cake with a mid-morning cup of coffee or hot tea. This cake is great any day of the year.
( Folks: do check the expiration date on your cake mix and pudding mix.)
Great tip! Thanks, Virginia!
We had so much desserts for Thanksgiving that there was a lot of rum cake left over. The longer it sets the better it taste! It tasted really good the third day.
I agree! It does get better.
Others call for poking holes in cake to allow glaze to saturate cake. This does not. So does the glaze on this recipe flavor cake ?
You can, but I don’t see where it make a huge difference. It’s going to soak in regardless.
Can this be stored overnight and served the next day? Would I hold off on pouring the rum sauce over the cake until the next day if I’m serving the next day? Thanks!
Absolutely! Go ahead and add the sauce. Personally, I think it’s better as it sits.
Back in comment from Nov 4, 2018..Susan D commented that instead of milk she substituted heavy whipping cream.. Am I missing something, as I didn’t see milk used in this recipe???
Thanks!!
I’m honestly not 100% sure. There is no milk or cream in my recipe.
What she meant is to substitute the 1/2 cup of water and oil in the cake mix for butter and milk or in her case heavy whipping cream. I have seen this done in other recipes and it just makes the cake taste more homemade. You should try it!
So does the heavy whipping cream sub for the water AND oil …or just the water and you still need to use melted butter instead of oil?
This is exactly like my mother’s recipe, except she always used Myers’s Dark Rum. I’ve tried it with both dark rum and light rum, and dark rum definitely gives it better flavor. I also think that the addition of vanilla pudding is a holdover from several decades ago, and with the “supermoist” mixes that have been around for the past few decades, adding pudding isn’t really necessary.
I do love the flavor of dark rum! 🙂
I just made your cake, it turned out awesome. The only issue is I made too much rum sauce. I didn’t want to soak the cake with it so… How do I store it? The sauce is so delicious I refuse to throw it away. What else can I use the sauce for? I need some suggestions for future references.
So glad it turned out great! The sauce should keep in the fridge for a few weeks. You can always add a little more to each piece when you serve it. 🙂
Rum sauce is wonderful in bread pudding, also over ice cream!
I friend of mine made this for our christmas party at work and I just have to try it. Do you think a cognac like hennessy would work?
I do think they will work, but will change the favor a bit.
I have used this recipe in the past. In fact over 20 years ago. I made it again two years ago at the request of my son. I was concerned that the cake mix has changed from 18 1/2 oz to 15.25 oz. . I tried adjusting the recipe . It came out good however too much trouble and waste. I now ignore the fact that 18 1/2 oz has changed to 15.25 oz and it was just as delicious. I will be making it again for Christmas and probably for New Years as well. Always a big hit.
So glad it worked out for you!
I’ve made this now once a week for about 6 weeks. It’s as good as the homemade ones I get in the Bahamas every year.
I add dedicated coconut and shredded chocolate to the chopped walnuts and pecans and use really good Coconut rum (Rum Haven)
THANK YOU SO MUCH FOR THIS RECIPE!!!!
Kitty
That sounds AMAZING!!! I’m so glad to hear that you’ve gotten some great use out of this recipe!
I made this cake for Thanksgiving and everyone devoured it. So guess I’m making it for Christmas too. Thank you
I’ve made this for many years and it’s always a hit! The original recipe actually calls for Bacardi Gold rum and that’s what I always use as it seems to offer just the right flavour. I’ve enjoyed reading the other tweaks that people have made. The last several years, I’ve also added shredded, unsweetened coconut to the bottom of the pan with the pecans and everyone has enjoyed this flavour addition as well. I’ve even baked this in mini loaf pans and have given these as gifts. A very versatile recipe indeed!
Cheers!
Thanks for sharing!!
Ha! Glad everyone enjoyed it!!
my cake fell after taking it out of the oven. I followed the directions to a tee. What could have caused that?
There are a variety of things that could cause it… undercooked cake, expired cake mix, incorrect oven temperature, improper mixing, etc. Sorry to hear you had trouble!
I have made this cake for years… my secret to a fabulous, tummy cake is #1) I use heavy whipping cream instead of milk 2) I used spiced rum. In the glaze… NO WATER! All Rum and I use brown sugar, not granulated…. this recipe has a velvety texture that is very rummy…. it’s always gone the same night I bake it!!! And it’s an annual gift for special friends! Happy Baking!
Thanks for the tips, Susan!
It’s a snowy day in Michigan and I’ve been saving your recipe and I love your page!!!! I only have pistachio pudding on hand, so I’m going to use it. Wish me luck LoL.
Thanks, Tracy! Hope you find tons you enjoy! I think the pistachio sounds great!
Where was MILK in the recipe, I’m confused?? Please tell sounds so good
I am making this for the first time and wonder if sugar free pudding will make a difference and which should be used the 1 oz or 1.5 oz of sugar free? I have eaten this cake and love it- but this will be the first time I make it!
I’ve not tried it with sugar free pudding mix, but the equivalent to the size of the regular pudding should be the 1 ounce packet of sugar free. If you do try it, please let me know how it turns out! 🙂 Enjoy!
Where does milk go???
The recipe doesn’t call for any milk.
Can this recipe be made in a slow cooker?
Hmmm… I can’t say I’ve ever tried that.
I am making this for Christmas. I don’t have any plain rum on hand but have coconut rum. Do you think it will be OK?
I think that would be just fine!
For the glaze, do you think confectioners powdered sugar would work instead of granulated?
Probably!
Yum! I love a good rum cake, especially one that’s easy to make!
Kari
https://sweetteasweetie.com/birds-nest-breakfast-bowl/
My mom used to make this cake and take it to family reunions. We laughed because it seemed the older she got the more rum she used.
Ha!
Years ago I made this cake with Brandy. It was amazing!
Yum!
This recipe has been a favorite of mine for at least 20 years. Always well loved wherever I take it. Using the dark rum, however, does give it a much better taste. For the glaze too. I used Bacardi dark rum up until two years ago as the original recipe was Bacardi Rum Cake. Now I use Appleton Estates dark rum. Such a smooth and “buttery” difference in taste. I switched at the suggestion of a blogger…so glad I did.
So interesting! Thanks!
In 1980 I was in Switzerland.
There I had a good cook who has made this cake. We liked it very much.
It was incredible fine!
Thank you very much for the receipe!
Have for you and your Family aMerry Xmas and a very happy New Year!
Marianne
Merry Christmas!!
I have been making this cake for years , and I always brought it to any family gathering for Christmas. Everyone always loved it, including my dear Mom, and it’s so easy to make that it’s almost foolproof. One year an aunt of my husband’s requested me to make her 3 of these delicious Rum Cakes, and she gave one of them to her son who was in visiting from Iowa to take home with him.
Although I never used white rum, specifically. I always had dark rum on hand, and so that’s what I have always used. I’m not sure whether or not it really matters.
It seems quite a few folks use dark rum! 🙂
Oh and Merry Christmas, Happy Holidays and all that good stuff. Make this your best holiday ever!
I sometimes use Amaretto! Talk about Yummy!!
Yum!
Can I make this without the pudding mix.I live in the Caribbean and this is hard to find. Thanks and happy holidays.
You certainly can! Happy Holidays!
I used to bake these as Christmas gifts. Wow – this brought back memories. I’m going to make one for Christmas this year! Wonder how it would be with bourbon?!?!?! LOL!
I’d love to get this as a gift! 🙂 Bourbon! Yes!
I have made this same cake several times!! It is loved by all!
Merry Christmas and I must say, so glad I recently found your site! I am so enjoying it!
Merry Christmas!!
Oh my goodness….I haven’t thought of this cake in YEARS! It was a big hit with my family 40 years ago. For some reason it was forgotten and replaced with new holiday recipes. Thanks for the reminder. A good New Years Eve dessert. I’d rather eat my alcohol than drink it…ha ha
MERRY CHRISTMAS and HAPPY 2018
Ha! Happy new year!
My mother in law gave me this recipe years ago and she made this cake years before. Everyone that has ate this cake has always wanted the recipe but I wouldn’t give it out. All this time I thought this was her recipe. God rest her soul, she is no longer with us. I am thankful I have this cake recipe and that I can make it without looking at the recipe. There is one difference in 5hus recipe from mine. When I make my glaze I put the rum in ans cook it with the rest of the ingredients and it turns out fine. Merry Christmas everyone!
Merry Christmas, Nora!
correction – Merry Christmas to you and all your loved ones!
Merry Christmas!!
Since the rum is added after the glaze is cooked, is that enough to cook out the alcohol so that it is safe for children?
No, alcohol will remain in the cake and glaze.
Respectfully Stacey, I believe your response is misleading. Cooking the cake will dissipate the a fair amount of the alcohol, however I believe Debbi’s concerns are valid. There definitely is alcohol remaining in the glaze because it is uncooked. Even tho you add it to the hot liquid, it does not all evaporate, especially if there is a distraction and a few minutes lapse before it gets introduced to the cooling glaze. I did some online investigation and there are several good, easy to find, articles about the remaining alcohol introduced into cooking and hot liquid drinks.
I made this cake yesterday for a Winter Solstice gathering and it was a HUGE hit. So yummy delicious!!! However, those who were abstaining from alcohol declined to try it from past experiences. I also would not serve it to very young children. Maybe Mom or Dad could decide, but not Grandma.
No worries, Trisha! We actually agree. See, my comments says that alcohol WILL remain in the glaze. I 100% believe that even when cooked, alcohol will remain.
I have made 2 of these yummy cakes and they turned out great. Thank you so much for this recipe. I am getting ready for 2021 Christmas and will be making more of these Rum cakes. I didn’t have clear rum so I used dark rum and worked out fine. Thanks again and Merry Christmas
Glad to hear they turned out great! Merry Christmas!
Love this recipe. It’s so moist and dense. Made it for a second time today. I used Kahlua this time with a chocolate cake mix. I figured I can’t go wrong with that combination!
That sounds amazing! I’d love to hear how it turned out!
I’m thinking of making this into a birthday cake for my dad. Do you think it will cook evenly with two small regular pans , instead of the bundt pan ?
It should, but will be slightly more moist and dense than regular cakes. Could be more difficult to frost.
Looks so good! I had not made up my mind what to have for dessert on Christmas Eve – this will be it, Thanks and Merry Christ to you