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Since this recipe was originally posted, I have rephotographed it. I left some of the older photos in this post so you can see how things have changed. Enjoy!
I have a friend, her name is Rachel. She likes shark week, fashion, wine and cupcakes. She will drive 45 minutes to meet you, share some cupcakes and swap stories. She also makes a killer rum cake. I bugged her until she gave me her recipe, and with her permission, I am sharing it with you today.
When I asked Rachel where she got her recipe, she said, “I basically took a yellow bundt cake recipe and added Captain Morgans; in other words, I just winged it”. Well Rach, job well done! This is one of my most requested cakes and a personal favorite.
You will love this recipe because it is buttery and smooth like a pound cake but without the overwhelming rum taste that most rum cakes have. It is best served cold, as it enhances the flavors while maintaining the moisture.
This recipe only requires 1 bowl, 1 pot and 1 measuring cup, so the clean up is pretty easy too!
For the glaze
- 1 Box yellow cake mix (I prefer Betty Crocker Super Moist)
- 1 Box Vanilla instant pudding (6.5 oz serving)
- 1/2 C Vegetable oil
- 1/2 C Cold water
- 4 Large eggs
- 1/2 C Spiced rum
For the Glaze
- ½ C Butter
- 1/4 C Water
- 1 C Granulated sugar
- 1/2 C Spiced rum
- Preheat oven to 350°F
- Combine all ingredients in a large bowl and mix together until well combined and smooth.
- Generously grease and flour a bundt pan. This step is especially important to do with a bundt pan, because if the edges of the pan are not straight, you won’t be able to run your knife around the edge to help loosen it.
- Bake at 350°F 40-45 minutes. Remove from oven and allow to cool while you are preparing the glaze. Glaze while cake is warm.
For the glaze
- Melt butter over medium heat in sauce pan.
- Stir in water and sugar, bring to a boil and boil for 5 minutes on medium high while stirring constantly. Mixture will become bubbly and thick.
- Remove from heat and stir in rum, continue to mix till smooth.
- While cake is still in the pan, poor glaze over the top (which is actually the bottom). Poke holes with a fork or toothpick all over the cake to help the glaze absorb.
- Remove cake from pant after 30-45 minutes. Careful not to let it sit for too long. You make have to use a knife or long toothpick to help loosen the cake from the middle and edges.
- Put a plate on top of the bundt pan and hold it tightly to the bundt pan as you turn over. Gently shake the cake loose.
- This is best served cold.
Rachel’s originally recipe called for 60 minutes of baking time, but I have never had to cook mine for that long. Note the recipe calls for 6.5 oz serving size pudding, which is the larger size of instant pudding. I have baked this cake several times using the standard 3.4oz package and the end results are just as delicious, so don’t stress.
Dust some powdered sugar on top right before serving. This is sure to be a crowd pleaser. My next mission is to turn this into a cupcake, which should be a piece of cake. Enjoy!