Rum Cake- Doctored Cake Mix Recipe

Christmas is almost here and this ultra moist, delicious rum cake is the perfect holiday dessert!

We are so happy to have this new addition to our recipe section- it's our first rum cake and I'm sure there will be more to follow.

 

This rum-infused bundt cake has a wonderful balance of moist yellow cake, rum, and pecans. It's heavenly!

A family friend passed the recipe along to us which she has been making for years- and the best part (aside from the amazing flavor) is that it is not difficult to make!

Nobody would believe that this amazing rum cake all starts with a simple yellow cake mix. 

How to Make Rum Cake

This luscious rum cake begins with a simple yellow cake mix. The recommended bundt pan size is a 10 or 12 cup pan.

If you're unsure of the size of your pan, you can see how many cups of water it takes to fill it and you'll have your answer. (As a general rule of thumb though, as long as you don't fill the pan past ⅔ full, you're in good shape!)

• First, Preheat oven to 325 degrees F. Grease and flour a 10 or 12 cup bundt pan. Sprinkle with the chopped pecans.

 

 

• Sift the cake mix into your mixing bowl. Add all of the other ingredients

 

• Using a stand mixer, mix on medium speed for one minute. Scrape the sides and bottom of the bowl and mix one more minute. (If you are using a hand mixer, mix just a bit longer).  

 

• Fill prepared pan and bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.

 

 

• During the last 15 minutes of baking, make the glaze.

 

For the Rum Glaze

Although there is rum mixed into the cake batter, it's the glaze that really adds an extra boost of moisture and rum flavor to the cake.

Unlike other glazes that we've used in the past, this glaze is poured over the cake while still in the pan. The result is an ultra moist cake that has been perfectly infused with rum without becoming overly saturated.

• In a saucepan, stir the glaze ingredients (sugar, butter, water, rum) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly as it begins to boil. (Be careful, it may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.

 

• Pour the hot glaze over the freshly baked cake  just after removing from the oven and *while the cake is still in the Bundt pan*.  Let it sit for 15 minutes.

 

 

• After 15 minutes have passed, when the glaze has been absorbed, place your cake plate/pedestal upside down over the Bundt pan and then flip it all as one so that the cake plate is now right side up with the inverted Bundt pan on top.

 

• Remove the Bundt pan to reveal the rum cake!

 

 

Doesn't it look beautiful? 

 

Here is a closeup of a slice.

As you can see, the rum glaze is most concentrated around the edges of the slice but the flavor and additional moisture are carried throughout. This recipe is a keeper!

Is it Better to use Light Rum or Dark Rum in this cake?

Traditionally, dark rum is the popular choice for rum cakes. Clear rum is sweeter and lighter, and so the flavor of the rum is a bit more subtle.

Dark rum has a deeper, richer flavor. It really comes down to personal preference, we have tried both dark and clear rum in our recipe and like both.   

While the rum flavor is unmistakable, it is not overpowering. If you like rum, you are going to love this cake!

Looking for more "Boozy Cake" Recipes?

Alcohol infused cakes are not only flavorful, but they also make wonderful celebration cakes- from anniversaries to bridal showers, milestone birthdays and more.

Here are just a few of our favorites- you can find the full roundup here! Favorite Boozy Cake Recipes

 

Pink Champagne Cake from Scratch

Black Forest Cake

Bailey's Irish Cream Cake

Chocolate Kahlua Cake

Pina Colada Cake