Rum Cake Recipe

Craving a moist, decadent cake with a touch of indulgence? Look no further than this irresistible Rum Cake recipe.

Packed with rich flavor, a bit of spice, and topped with a delicious rum glaze, this cake is perfect for any occasion.

Whether you’re hosting a special event, or just treating yourself, this cake delivers both in taste and presentation. It’s the perfect balance of sweetness and warmth, with the added bonus of a boozy kick from the rum!

Ingredients List

For the Rum Cake

• 1 cup finely chopped pecans
• 1 (15.25 oz) box yellow cake mix
• 1 (3.4 oz) box instant vanilla pudding mix
• ¼ cup rum (dark or spiced rum works best)
• ½ cup water
• ½ cup vegetable oil
• 4 large eggs (room temperature)

For the Rum Cake Glaze

• ½ cup (1 stick) salted butter
• 1 cup granulated sugar
• ¼ cup rum
• ¼ cup water

Required Kitchen Tools

Before we dive into the preparation of this mouthwatering rum cake, let’s go over the essential tools you’ll need to make the process seamless and easy. Having these on hand will ensure that your cake comes out perfectly every time!

1. Bundt Pan: A non-stick Bundt pan is crucial for this recipe. It helps the cake bake evenly and makes it easier to remove once it’s done.
2. Mixer: You’ll need a hand mixer or stand mixer to combine the cake batter efficiently. The mixer will save you time and give you a smooth, lump-free batter.
3. Saucepan: To make the glaze, you’ll need a saucepan to boil the butter, sugar, rum, and water together until smooth.
4. Toothpicks: These will be essential for poking holes into the cake before drizzling the glaze, helping it soak into the cake for maximum flavor.

With these tools in hand, you’ll be ready to make a delicious rum cake that’s sure to impress everyone at your next gathering!

Cake Preparation: Mixing and Baking the Rum Cake

Now that you have your ingredients and tools ready, it’s time to get started on preparing the cake. This simple process comes together quickly, and the result is a moist, flavorful cake that’s perfect for any occasion. Follow these steps to bake the perfect rum cake!

Mixing the Ingredients

Start by preheating your oven to 325°F (163°C). While the oven is heating up, grease and flour your Bundt pan to ensure the cake doesn’t stick. Sprinkle the finely chopped pecans evenly at the bottom of the prepared pan — they’ll give the cake an added texture and flavor.

Next, in a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, rum, water, vegetable oil, and eggs. Use your hand mixer or stand mixer on medium speed for about 2 minutes. This step ensures everything is thoroughly mixed and the batter is smooth and free of lumps.

Once the batter is ready, pour it over the pecans in the Bundt pan, spreading it evenly. Pop the pan into the oven and let it bake for 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on the cake towards the end.

Checking for Doneness

The cake is ready when it’s golden brown, and a toothpick or cake tester inserted into the center comes out clean. If there’s any batter stuck to the toothpick, let the cake bake a bit longer and test again. Be patient—this step ensures you have a perfectly baked rum cake.

Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes before making the glaze.

Making the Rum Cake Glaze

The glaze is what truly makes this rum cake unforgettable. It adds a rich, boozy sweetness that soaks into the cake, enhancing its flavor and moisture. Here’s how to make the perfect rum cake glaze:

Preparing the Glaze

About 10 minutes before your cake finishes baking, it’s time to make the glaze. In a medium saucepan, combine butter, granulated sugar, rum, and water. Heat the mixture over medium heat, stirring occasionally, until the butter has melted and the sugar dissolves completely. Bring the mixture to a gentle boil and let it cook for about 3 minutes, whisking constantly to ensure the glaze doesn’t burn.

The glaze should thicken slightly during this time, but it will still be pourable. Once the glaze has cooked, set it aside and get ready to drizzle it over the cake!

Drizzling the Glaze Over the Cake

Now comes the fun part—soaking the cake in that delicious rum glaze! Once the cake is out of the oven and slightly cooled, poke holes all over the bottom of the cake using a toothpick. These holes will allow the glaze to seep into the cake, making it even more moist and flavorful.

Gradually drizzle about half of the glaze over the holes, letting it soak in. Be patient and allow the glaze to absorb fully before adding more. After 10 minutes of cooling in the pan, turn the cake out onto a wire rack placed over a foil-lined baking sheet to catch any drips. Poke more holes in the top of the cake and drizzle the remaining glaze over it, allowing the glaze to soak in as much as possible.

Serving, Storing, and Enjoying Your Rum Cake

Now that your cake is glazed and cooled, it’s time to slice, serve, and enjoy this boozy, buttery treat!

Serving the Rum Cake

Once the glaze has soaked into the cake, you’ll notice how beautifully moist and flavorful it is. Let the cake cool completely before slicing. When serving, you can enjoy it as-is, or add a dusting of powdered sugar for a simple touch. Some people love it with a dollop of whipped cream or even a scoop of vanilla ice cream for extra indulgence!

This rum cake is perfect for holiday gatherings, special celebrations, or just because you’re craving a delicious homemade dessert.

Storing Your Rum Cake

One of the best things about this rum cake is that it actually gets better with time! The flavors have a chance to meld together, and the cake becomes even more moist and delicious.

To keep your rum cake fresh, store it in an airtight container at room temperature for up to 2-3 days. If you need to store it for longer, you can refrigerate it for up to 1 week. The cake does not need to be refrigerated right away, but refrigeration helps it last longer.

Freezing Rum Cake

If you want to enjoy your rum cake weeks later, freezing it is a great option. Wrap the cake tightly in plastic wrap and then in foil, making sure it’s sealed well to prevent freezer burn. You can store it in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight on the counter and serve!

Conclusion

This Rum Cake recipe is a true crowd-pleaser that combines the perfect balance of moistness, sweetness, and boozy flavor. The rum glaze adds an extra layer of richness that will have your guests coming back for more. Whether you’re preparing it for a special occasion or just treating yourself to something decadent, this cake is sure to satisfy any sweet tooth.

So, get your ingredients ready, follow the steps, and indulge in this delicious homemade rum cake that’s as delightful to make as it is to eat!