My husband travelled to Romania last week with his work (tough life, right?) so I took the week to throw myself into some blog work. I was baking up a storm trying to get recipes ready to share with you all, I have so many it’s going to be hard to fit them in before the holidays! This Butter Rum Cake was at the top of my list however, because it’s deceptively easy and always a huge hit when entertaining.
Starting the cake with premade cake mix and adding in pudding mix for even more flavor makes this cake super fast to throw together. The butter rum glaze adds intense flavor and a moist texture to the cake and the chopped walnut topping just pulls the flavors together and make this little bundt look as fancy as it tastes!
This cake is unique in that it actually tastes better if it’s made ahead and served after a day or so-funny, right? The rum flavor develops as it sits so don’t be afraid to make it ahead of time!
Ingredients:
- 1 box butter yellow cake mix
- 5 oz box instant vanilla pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup chopped walnuts
- 1 cup spiced rum, divided
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup water
Instructions:
Preheat oven to 325 degrees. Spray bundt pan with nonstick spray or a baking spray (affiliate link) with flour. In a large mixing bowl combine cake mix, pudding mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Stir until totally blended. Sprinkle nuts in the bundt pan and pour batter over to cover. Bake for one hour or until toothpick inserted in the middle comes out clean.
Allow cake to cool 30 minutes then invert onto a serving plate. In a small saucepan combine butter, sugar, remaining rum and 1/2 cup water. Bring to a boil and cook 5 minutes stirring constantly. Remove from heat. Pour half a cup of the glaze into the bottom of the bundt pan and return cake to pan. Use a small skewer to poke holes in the bottom of the cake and slowly spoon glaze over the cake allowing it to soak in before adding more. Let cake sit and absorb the glaze at least one hour before serving.
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PinDescription
This butter rum cake is rich and flavorful-topped with chopped walnuts and covered in a butter rum glaze, it’s a sure hit when entertaining and can be made ahead of time.
Ingredients
- 1 box butter yellow cake mix
- 5 oz box instant vanilla pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup chopped walnuts
- 1 cup spiced rum, divided
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup water
Instructions
- Preheat oven to 325 degrees.
- Spray bundt pan with nonstick spray or a baking spray (affiliate link) with flour.
- In a large mixing bowl combine cake mix, pudding mix, eggs, 1/2 cup water, oil, and 1/2 cup rum.
- Stir until totally blended.
- Sprinkle nuts in the bundt pan and pour batter over to cover.
- Bake for one hour or until toothpick inserted in the middle comes out clean.
- Allow cake to cool 30 minutes then invert onto a serving plate.
- In a small saucepan combine butter, sugar and 1/2 cup water.
- Bring to a boil and cook 5 minutes stirring constantly. Remove from heat.
- Pour half a cup of the glaze into the bottom of the bundt pan and return cake to pan.
- Use a small skewer to poke holes in the bottom of the cake and slowly spoon glaze over the cake allowing it to soak in before adding more.
- Let cake sit and absorb the glaze at least one hour before serving, best when made a day ahead.
Keywords: butter rum cake, rum cake
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Click the photo to go to the recipe.
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Melissa says
wow, yum!
★★★★★
Shelly says
I just made this recipe using a gluten free mix. It is amazing! I will be making this cake to bring the family Christmas gathering. It’s going to be a hit! Thank you for sharing!!
DonnaB says
on the butter rum cake recipe it calls for 1 cup of rum, divided, 1/2 cup is used for the cake mix..uhmm what about the other 1/2 cup of rum? Is it to be used with the glaze??
Aphia Stanwood says
That’s what I was wondering as well
Melissa says
Thank you so much for catching that-it was an omission on my part-yes, the additional 1/2 cup of rum is in the glaze-I’ve updated the post to reflect that! ~Melissa