Cake Mix Rum Cake

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This Easy Rum Cake starts with a cake mix but ends up as Rum Cake Perfection. It's perfect for the holidays! #rumcake #rum #cake #recipe #easy

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Y’all, it’s the holidays.  Despite the fact that my brain can’t process that fact, they’re here.  And sometimes around this time we need something easy.  (Actually, I need something easy most of the time, but I digress.)

Say no more. Southern Bite to the rescue!  This super easy Rum Cake is the perfect easy holiday recipe.  I found it in an old community cookbook years ago and have been using it ever since.  It starts as a cake mix, but ends up in rum cake perfection.

This Easy Rum Cake starts with a cake mix but ends up as Rum Cake Perfection. It's perfect for the holidays! #rumcake #rum #cake #recipe #easy

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 Easy Rum Cake starts with a cake mix but ends up as Rum Cake Perfection. It's perfect for the holidays! #rumcake #rum #cake #recipe #easy

But 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 recipe involve pecans.  And for good reason.  But, yes.  You can use walnuts too.  🙂

This Easy Rum Cake starts with a cake mix but ends up as Rum Cake Perfection. It's perfect for the holidays! #rumcake #rum #cake #recipe #easy

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So, if you need a delicious homemade gift for someone (or just a great tasting cake for yourself), this Cake Mix Rum Cake might be just the ticket. Y’all enjoy!

Cake Mix Rum Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 to 10
Author: Stacey Little | Southern Bite
  • 1 cup coarsely chopped pecans
  • 1 (15.25-ounce) box yellow cake mix
  • 1 (3.4-ounce) package vanilla instant pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup white rum
For the glaze:
  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup white rum
  1. 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.
  2. 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.
  3. 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.
  4. 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.


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  1. 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

  2. correction – Merry Christmas to you and all your loved ones!

  3. 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


  4. 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!

  5. Cynthia Kendrick says:

    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!

  6. Cynthia Kendrick says:

    Oh and Merry Christmas, Happy Holidays and all that good stuff. Make this your best holiday ever!

  7. 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.

  8. 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!


  9. 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.

  10. Years ago I made this cake with Brandy. It was amazing!

  11. Yum! I love a good rum cake, especially one that’s easy to make!

  12. 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?

  13. Can this recipe be made in a slow cooker?

  14. 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!

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