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!
Cake Mix Rum Cake
- 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
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup white rum
For the glaze:
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/4 cup water
- 1/2 cup white rum
- 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. Pour over the warm cake while it is still in the pan. Allow the cake to cool before removing from the pan.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. 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.