Desserts

Rum Bundt Cake

An old-school cake that’s easy and decadent. This buttery cake gets drenched in a warm sweet butter rum sauce, making this an irresistible dessert or breakfast! Make ahead and freeze for those last-minute holiday guests!

I must confess, I thought this rum bundt cake was a recipe my mom created or from her mother. All she had was a little three x five card stashed in her recipe box. I was utterly deflated when I searched the web to double-check and give credit where credit was due. Turns out there are a lot of rum cake recipes! Just like moms. It fits right in with the good ole days of casseroles and jelly molds…was not a fan of the jelly molds, lol.

What’s even more entertaining was the category I kept seeing this recipe under. “Dessert.”

Full disclosure here, and I claim my website as a “no – judge-y” zone. Any time mom would make this, it was a breakfast cake, and we were underage. For the last 20 years, I have only made this for breakfast ( no kiddos), lol, and no one’s complained. Believe me; this cake is booze-y.

Iv’s read that alcohol doesn’t cook out thoroughly in foods. The longer it cooks, the less percentage of alcohol, but that takes hours. The rum butter sauce only simmers for a little bit. I have not tried this with a non-alcoholic rum, but I’m sure it would be just as yummy.

What’s great about this rum cake is freezes beautifully ( any cake for that matter) and only intensifies the moistness and flavor. I learned this little trick from professional bakers when I made a wedding cake for a friend! I had to do a lot of research. Just be sure to wrap it well. I will wrap it in plastic wrap and then foil. Let it come to room temperature, and serve, or pop in micro to warm it up.

This would be a delicious dessert served warm with a scoop of ice cream, and one day I’ll try it out if I have any leftovers for breakfast.

What You Need

Ingredients for rum bundt cake
recipe card for tum bundt cake

How To Make Rum Bundt Cake

By far the fastest and easiest cake I have ever made!

I’m usually a “from scratch” kinda gal, but this box cake and pudding mix recipe taste like grandma’s homemade. If you have never made a rum cake before, you gotta give this a try, and let me know if you made it for breakfast or dessert!

The full (updated) recipe is below, but here’s a quick run-through.

  • Grease a bundt pan, and sprinkle chopped nuts all around the bottom.
  • Simply add cake mix, pudding mix, eggs, oil, rum, and water to a medium-sized bowl. Beat until smooth.
  • Add the cake batter to the pan, and bake @ 350 degrees F for 50 -60 minutes.
  • While the cake is baking, make the rum sauce. To a small saucepan, add the rum, butter, and sugar. Boil for 2 minutes.
  • When the cake has finished baking, let it cool slightly and invert it onto a plate. Poke holes all over the cake. A lot! I use a wooden skewer. Pour the rum sauce all over, stopping when needed, so it soaks into the cake, keeping it from running off. And just when you’re thinking, “dang, this is too much sauce,” keep on pouring!
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Rum Bundt Cake


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  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 10 servings 1x

Description

An old school cake, thats easy and decadent. This buttery cake gets drenched in a warm sweet butter rum sauce, making this a an irresistible dessert or breakfast! Make ahead and freeze for those last minute holiday guests!


Ingredients

Units Scale

Cake:

  • 1 package of yellow cake mix
  • 1 package of instant vanilla pudding mix (3.5 ounces)
  • 4 eggs
  • 1/2 cup oil ( canola, or vegatable)
  • 1/2 cup rum ( any white rum)
  • 1/2 cup water
  • 1 cup chopped walnuts ( or any nut you prefer)

Rum Sauce:

  • 1/2 cup butter ( 1 stick or 12 tablespoons)
  • 1 cup rum (same rum you used for cake)
  • 1 cup white sugar


Instructions

Heat oven to 350 degrees F 

Cake:

  • Grease a bundt pan, and sprinkle chopped nuts all around the bottom
  •  Add cake mix, pudding mix, eggs, oil, rum, and water in medium size bowl. Beat until smooth.
  • Add the cake batter to the pan, bake @ 350 degrees F for 50 -60 minutes.
  • When the cake is done, poke holes all over the cake (while it is still in pan)  A lot!   I use a wooden skewer, but a knife would work as well, just make sure you’re the holes go all the way to the bottom. 

Rum Sauce:

  •  To a small sauce pan add the rum, butter, sugar, and stir to combine. Boil for 2 minutes, stirring it occasionally. 
  • Slowly pour the rum sauce over the top, and just when you’re thinking, “dang this is too much sauce” keep on pouring!  You don’t want to waste a drop of this deliciousness
  • Prep Time: 10 Minutes
  • Cook Time: 1 hour +
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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