This Classic Rum Cake is rich, buttery, and soaked in a warm homemade rum glaze that makes every bite incredibly moist and flavorful. Made with yellow cake mix, vanilla pudding, dark rum, and a sweet butter glaze, this easy rum cake recipe is perfect for holidays, dinner parties, and special celebrations.
The chopped walnuts add texture, while the rum glaze soaks into the cake creating that signature tender crumb. If you’re looking for a timeless dessert that feels impressive but is simple to make, this is it.
Why You’ll Love This Rum Cake Recipe
- Moist and buttery texture
- Rich dark rum flavor
- Easy semi-homemade dessert
- Perfect holiday cake
- Great make-ahead option
- Beautiful presentation in a bundt pan
Ingredients for Rum Cake
The Nutty Base
1 cup chopped walnuts
Sprinkling walnuts in the bottom of the bundt pan creates a crunchy layer that becomes the top once inverted.
The Cake Batter
1 box yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
4 eggs
½ cup dark rum
½ cup water
½ cup vegetable oil
The pudding mix ensures the cake stays incredibly moist, while the rum adds depth and warmth.
The Butter Rum Glaze
1 cup sugar
½ cup butter
¼ cup water
½ cup dark rum
This homemade rum glaze is what makes the cake shine. It soaks into the warm cake, creating a rich, buttery finish.
Equipment We Love for This Recipe
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Classic Rum Cake Recipe with Butter Rum Glaze
Ingredients
- 1 cup chopped walnuts
- 1 box yellow cake mix
- 1 3.4 0 z package instant vanilla pudding mix
- 4 eggs
- 1 cup dark rum divided
- ¾ cups water divided
- ½ cup vegetable oil
- 1 cup sugar
- ½ cup butter
Instructions
- Preheat oven to 325*
- Grease and flour bundt pan
- Sprinkle chopped walnuts evenly over the bottom of the pan
- Combine cake mix and pudding mix in a large bowl
- Whisk in eggs, ½ cup rum, ½ cup water and oil till smooth
- Pour into bundt pan
- Bake 1 hour
- Make the glaze…
- Combine sugar butter and remaining ¼ cup water in a saucepan
- Bring to a boil over medium heat, stirring constantly until it thickens for about 5 minutes
- Remove from heat and add in remaining rum
- Cool cake in pan 10 minutes before inverting onto a serving plate
- Brush glaze on top and sides of warm cake
How to Make Rum Cake
Start by greasing and flouring your bundt pan, then sprinkle chopped walnuts evenly across the bottom. These will become the top of the cake once inverted.
In a large bowl, combine the yellow cake mix and vanilla pudding mix. Whisk in the eggs, rum, water, and oil until the batter is smooth.
Pour into the prepared pan and bake for about one hour.
While the cake bakes, prepare the butter rum glaze by simmering sugar, butter, and water until slightly thickened. Remove from heat and stir in the rum.
Once the cake has cooled for 10 minutes, invert it onto a serving plate and brush the warm glaze generously over the top and sides, allowing it to soak in.
What to Serve with Rum Cake
This rich dessert pairs beautifully with:
• A light fruit option like our Summer Fruit Salad with Honey Lime Dressing Recipe
• A refreshing citrus salad like our Spinach & Clementine Salad Recipe
• A cozy cookie option like our Snickerdoodles Recipe
• A creamy dessert pairing like our Easy Berry Tiramisu
For a full dessert spread, serve this alongside our Homemade Chocolate Chip Cookies and Tiramisu Dip Recipe.
Storage & Reheating
Storage:
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing:
Wrap tightly and freeze for up to 3 months.
Reheating:
Warm individual slices in the microwave for 10–15 seconds if desired.
Frequently Asked Questions
Can I use light rum instead of dark rum?
Yes, but dark rum gives a deeper, richer flavor.
Does the alcohol bake out?
Most of the alcohol bakes off, but the glaze will retain some flavor.
Can I skip the walnuts?
Yes, you can omit them if preferred.
Can I make this ahead of time?
Absolutely. It tastes even better the next day as the glaze fully soaks in.
Final Thoughts
This Classic Rum Cake is moist, rich, and full of warm buttery rum flavor. It’s a timeless dessert that feels special enough for holidays but easy enough for anytime entertaining.
If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.
Enjoy!
McKaylee & Michele
MckMich Collective
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