Go Back
Slice of Rum Cake
Print Recipe
4.63 from 29 votes

Rum Cake- Doctored Cake Mix Recipe

This moist, flavorful Rum Cake is so easy and delicious. Perfect for the holidays or just because- and it all starts with a simple cake mix!
Prep Time15 minutes
Cook Time50 minutes
Additional Time20 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings
Author: Melissa and Bebe

Ingredients

For the Cake

  • 1 Box Yellow Cake Mix I used Duncan Hines
  • 1 Small Package 3.4 oz/96g Instant Vanilla Pudding
  • 4 eggs room temperature
  • ½ cup Water (121g)
  • ½ cup Vegetable Oil (we use Canola oil) (108g)
  • ½ cup Rum (121g) We have used both clear rum and dark rum in the past. Dark has a deeper flavor. Clear is more subtle. We like either for this recipe.
  • ½ cup Pecans, chopped (52g)

For the Glaze

  • 1 cup Sugar (200g)
  • 1 stick Unsalted butter (113g)
  • ¼ cup Water (61g)
  • ¼ cup Rum (61g)

Instructions

  • Preheat oven to 325 degrees F
  • Grease and flour a 10 or 12 cup bundt pan.
  • Sprinkle the bottom of the prepared pan with the chopped pecans.
  • Sift the cake mix into your mixing bowl. Add all of the other ingredients
  • Mix a medium speed for one minutes. Scrape the sides and bottom of the bowl and mix one more minute. Pour batter into the prepared pan.
  • 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.

Glaze Instructions

  • 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 until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
  • This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes.
  • After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.

Notes

The recommended bundt pan size is a 10 or 12 cup pan.
As a general rule, you don't want to fill your pan more than ⅔ full or you will run the risk of it overflowing as it bakes.