Rum Soaked Cake

This Rum Soaked Cake has a moist, tender crumb and features the woody notes of your favorite rum! The rum glaze on top adds even more flavor to this boozy dessert, making it perfect for the holidays, game-nights and entertaining!

Who doesn’t love cake? This easy cake recipe is the perfect dessert to serve to your guests when you need to pull together something quick and delicious.

This recipe is based on the Jamaican Rum Cake Recipe I fell in love with on a Caribbean cruise years ago! My Pineapple Rum Cake is another version I made using pineapple, but for those who might be allergic or just don’t like pineapple, this cake made with rum is another way to enjoy that Caribbean flavor!

Ingredients for Rum Soaked Cake

Here are the things you’ll need to make this sweet rum cake:

Boxed yellow cake mix

Instant vanilla pudding (make sure to use an instant vanilla pudding mix, NOT a cook & serve)

Large eggs

Canola oil or vegetable oil

Dark rum

For the Rum Syrup Glaze

Unsalted butter

Granulated sugar

Pure vanilla extract

More dark rum

Be sure to check out the recipe card at the bottom of the post for a detailed list of ingredients and instructions!

Why Make This Rum Cake Recipe with a Cake Mix?

Make it easier on yourself and use your favorite boxed yellow cake mix. It saves time, and if you don’t bake a lot, you don’t have to keep a bunch of ingredients on hand. There is nothing wrong with using a boxed mix. If you’re a purist at heart, then, by all means, make the cake from scratch (you can try my yellow cake recipe!)

How to make Cake Soaked in Rum

First, preheat your oven to 325°F and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle the pan with flour. Be sure to shake out any excess.

Next, in a large bowl, whisk together the cake mix and instant vanilla pudding mix.

Now add the 4 eggs, 1/2 cup canola oil, and 1/2 cup of rum to the dry ingredients. Mix completely, then scrape down as needed with a rubber spatula.

Gently pour the cake batter into your prepared pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.

Finally, remove the cake from the oven and let it sit in the pan for 5 minutes while you make the rum glaze.

How to Make the Rich Rum Glaze

Combine the butter and sugar in a small saucepan over medium heat. Bring to a boil and cook for 5 minutes until the sugar completely dissolves and the glaze is smooth, stirring constantly.

Remove from heat, then add 1/2 cup of dark rum and 1 teaspoon vanilla. Mix well.

Glazing the Caribbean Rum Cake

With the cake still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.

Let the cake sit for 10 minutes before inverting it onto a wire rack. Place the rack on top of a rimmed baking sheet.

Gently brush the remainder of the glaze all over the top and sides of the cake, pausing at times, even a few minutes to give the cake time to absorb it. The best way to move the cake is by using two hard spatulas, slowly and gently, to transfer the cake to a serving plate. Cool completely, then serve and enjoy!

FAQs

How do I store Rum Soaked Cake?

If serving the cake the next day, let the cake cool completely, then poke the top with toothpicks and gently cover with a tent of aluminum foil. You could also store it in a cake keeper at room temperature.

Can I freeze Homemade Rum Cake?

Yes, this cake can be frozen for up to a month. Cool completely, wrap in plastic wrap, and then in aluminum foil. Thaw at room temperature before serving.

What rum is best to use for Rum Soaked Cake?

Use dark rum for a bolder rum flavor. White rum is nice, but I prefer the bold rum flavor of dark rum, which is strong without being overwhelming.
 I would steer clear of the flavored rums as the sweetness might alter the final taste of this recipe.

Can I make mini bundt cakes with this recipe?

Yes, you can make mini rum cakes with a mini Bundt cake pan. Fill them 2/3 of the way and bake for 28-30 minutes or until baked through. Follow the same instructions for glazing, dividing the glaze evenly between your cakes.

What can I serve with this cake?

Serve up a piece of cake with some whipped topping and maraschino cherries.

Top your dessert with a scoop of vanilla ice cream. 

Serve the cake with some fresh or grilled pineapple slices for a garnish.

More Bundt Cake Recipes

What can you make with a bundt cake pan? Well, I’ve got several delicious cake recipes you should try:

Make this Banana Chocolate Chip Bundt Cake – a moist banana cake with chocolate chips throughout and a cream cheese frosting drizzled over the top!

Or, try this Double Chocolate Coconut Cream Filled Bundt Cake – a moist and rich chocolatey bundt filled with a delicious coconut cream. It’s all made from scratch using ingredients to support Fair Trade.

This light and tender Maple Chiffon Cake is the perfect sponge cake for a lighter dessert table. If you dream about maple syrup, this cake will be right up your alley, I promise!

This Easy Lemon Cake is the perfect light and moist dessert for spring! This twist on a boxed cake mix makes a special dessert you can serve for Easter, Mother’s Day, or anytime!

It’s not just for cakes, though! You can make bread and other treats in a Bundt pan!

Try Nutella Swirl Banana Bundt Bread – Nutella mixed into a banana bread batter in the shape of a beautiful bundt cake. This starts your weekend morning off on the right foot when enjoyed with your first cup of coffee.

You will love eating my Mom’s Monkey Bread—small dough balls rolled in a cinnamon sugar mixture, placed into a Bundt pan, and sprinkled with brown sugar and butter. It is the perfect breakfast treat or afternoon snack.

Which one will you try next time? Let me know in the comments. Don’t forget to Pin or print this Rum Soaked Cake recipe so it’s ready next time you need a boozy treat!

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