Easy rum cake recipe with cake mix with Big Flavor

The Ultimate Rum Cake Recipe with Cake Mix: Easy, Moist & Delicious

Have you ever craved a decadent dessert that tastes like you spent hours in the kitchen, but actually takes minimal effort? A homemade rum cake recipe with cake mix delivers exactly that – the perfect balance of rich flavor and simplicity. Making rum cake at home is valuable because you control the quality of ingredients, adjust the rum intensity to your preference, and create a show-stopping dessert for a fraction of bakery prices. Learning how to make rum cake with cake mix transforms an ordinary boxed mix into an extraordinary treat that will have everyone asking for your secret.

This recipe combines the convenience of cake mix with a boozy glaze that soaks into every crumb, creating that signature moist texture rum cakes are famous for. Whether you're celebrating a special occasion or simply treating yourself, this foolproof method guarantees bakery-quality results every single time.

Ingredients List

• 1 box yellow cake mix (15.25 oz)
• 1 package instant vanilla pudding mix (3.4 oz)
• 4 large eggs
• ½ cup cold water
• ½ cup vegetable oil
• ½ cup dark rum
• 1 cup chopped pecans or walnuts

For the Rum Glaze:

• ½ cup unsalted butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup dark rum
• Optional: 1 teaspoon vanilla extract for enhanced flavor

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

This rum cake requires less active time than most from-scratch cakes, making it perfect for busy bakers. Plan an additional 30 minutes for cooling before glazing to achieve the best absorption.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan, paying special attention to all the crevices. Sprinkle the chopped nuts evenly across the bottom of the pan – this creates a beautiful nutty crust when inverted.

Step 2: Mix the Batter In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, and rum. Beat on low speed until ingredients are moistened, then increase to medium speed and beat for 2 minutes until smooth and well-combined. The pudding mix is the secret ingredient that adds extra moisture to this rum cake recipe with cake mix.

Step 3: Bake to Perfection Pour the batter evenly over the nuts in the prepared bundt pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. The cake should pull slightly away from the sides of the pan. Avoid opening the oven door during the first 45 minutes to prevent sinking.

Step 4: Prepare the Glaze While the cake bakes, make the glaze. In a saucepan, melt butter with water and sugar over medium heat, stirring constantly. Bring to a boil and cook for 5 minutes, stirring frequently. Remove from heat and carefully stir in the rum. The mixture will bubble vigorously, so use caution.

Step 5: Glaze While Hot Once the cake is done, let it cool in the pan for 10 minutes. Using a skewer or toothpick, poke holes all over the bottom of the cake (which will become the top). Slowly pour half the glaze over the cake while still in the pan. Let it absorb for 15-20 minutes, then invert onto a serving plate. Understanding how to make rum cake with cake mix means mastering this glazing technique for maximum flavor infusion.

Step 6: Final Glaze Application Poke holes in the top surface of the inverted cake and pour the remaining glaze over it, allowing it to soak in completely. Some glaze will pool around the base – this is perfect for spooning over individual slices when serving.

Nutritional Information

Per serving (serves 12):

• Calories: 425
• Protein: 4g
• Carbohydrates: 52g
• Fat: 21g
• Fiber: 1g
• Vitamin A: 8% DV
• Iron: 6% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Substitute spiced rum for a warmer flavor profile, or use coconut rum with a coconut cake mix for a tropical twist. Add 1 teaspoon of cinnamon or nutmeg to the batter for a spiced version.

Dietary Swaps: For a lighter version, use sugar-free pudding mix and substitute applesauce for half the oil. Gluten-free cake mix works beautifully with this method – just ensure your pudding mix is also gluten-free.

Nut-Free Option: Skip the nuts entirely or replace with shredded coconut, chocolate chips, or toffee bits for different textures.

Alcohol-Free Alternative: Replace rum with rum extract (1-2 teaspoons) plus additional water or pineapple juice for a family-friendly version that retains the classic flavor.

Batch Cooking: This recipe doubles perfectly for parties. You can also bake in two smaller bundt pans, reducing baking time to 40-45 minutes.

Common Mistakes to Avoid

Mistake #1: Insufficient Pan Greasing Solution: Use a pastry brush to coat every groove of your bundt pan with softened butter, then dust thoroughly with flour. Tap out excess flour to avoid white patches on the cake.

Mistake #2: Inverting Too Early Solution: Resist the urge to flip immediately. The 10-minute rest allows the cake to set properly, preventing breakage and ensuring the nuts adhere to the surface.

Mistake #3: Pouring Glaze Too Quickly Solution: Apply glaze slowly in stages, allowing each application to absorb before adding more. Rushing this step results in glaze runoff and a less flavorful cake.

Mistake #4: Overbaking Solution: Check at 55 minutes. Bundt cakes continue cooking from residual heat, so slightly underdone is better than dry. The toothpick should have a few moist crumbs, not be completely clean.

Mistake #5: Using Cold Ingredients Solution: Bring eggs to room temperature for better incorporation and a more tender crumb structure.

Storage / Leftovers Tips

This rum cake recipe with cake mix actually improves with age as the flavors meld. Store the cake covered at room temperature for up to 3 days, wrapped tightly in plastic wrap. The alcohol in the glaze acts as a preservative.

For longer storage, refrigerate for up to one week in an airtight container. Bring to room temperature before serving for the best texture and flavor. The cake can be frozen for up to 3 months – wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.

Leftover slices reheat beautifully in the microwave for 15-20 seconds, restoring that just-baked warmth. The glaze keeps the cake incredibly moist, so you won't experience the typical drying that plagues leftover cakes. For an extra indulgent touch, drizzle slightly warmed slices with additional rum glaze or serve with vanilla ice cream. Knowing how to make rum cake with cake mix and store it properly means you can prepare this dessert days ahead for stress-free entertaining.