Super Easy Rum Cake
Indulge in the rich, buttery decadence of this Super Easy Rum Cake, a crowd-pleasing dessert that's as effortless as it is irresistible. Made with a convenient boxed yellow cake mix and instant vanilla pudding, this recipe comes together in just minutes but delivers bakery-quality flavor with its moist texture and bold infusion of dark rum. Toasted pecans or walnuts add a delightful crunch, while a luscious homemade rum glaze seeps into every bite, creating a treat that's perfect for holidays, parties, or an after-dinner indulgence. Serve this beautifully golden bundt cake as a show-stopping centerpiece, and watch it disappear in no time!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 1 3.4-ounce box Instant vanilla pudding mix
- 4 large Eggs
- 0.5 cups Vegetable oil
- 0.5 cups Water
- 0.5 cups Dark rum
- 0.5 cups Chopped nuts (pecans or walnuts)
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 0.25 cups Water (for glaze)
- 0.5 cups Dark rum (for glaze)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly. Sprinkle the chopped nuts evenly on the bottom of the pan.
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, 0.5 cups of water, and 0.5 cups of dark rum. Use a hand mixer or whisk to blend until the mixture is smooth and thoroughly combined.
Pour the batter evenly over the nuts in the bundt pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the rum glaze. In a small saucepan, melt 0.5 cups of unsalted butter over medium heat. Stir in 1 cup of granulated sugar and 0.25 cups of water. Bring the mixture to a boil and let it boil for 4 to 5 minutes, stirring constantly, until slightly thickened. Remove from heat and slowly stir in 0.5 cups of dark rum.
Once the cake has finished baking, remove it from the oven and let it cool in the pan for 10 minutes. Use a skewer or toothpick to poke holes all over the cake while it is still in the pan.
Slowly pour about two-thirds of the glaze over the cake, allowing it to soak into the holes.
Carefully invert the cake onto a serving plate and remove the bundt pan. Brush or drizzle the remaining glaze over the top and sides of the cake.
Let the cake cool completely before serving. Enjoy a slice with a cup of coffee or your favorite dessert beverage!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 33.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
