Rachel’s Rum Cake

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Rum soaked Rum Cake | Beyondfrosting.com

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!




Rachel’s Rum Cake

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes


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


  1. Preheat oven to 350°F
  2. Combine all ingredients in a large bowl and mix together until well combined and smooth.
  3. 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.
  4. 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

  1. Melt butter over medium heat in sauce pan.
  2. 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.
  3. Remove from heat and stir in rum, continue to mix till smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Pour the glaze and let is soak!


Easy Rum Cake

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!

Too easy Rum Cake

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14 Responses
  1. Christine

    I always put chopped pecans in the bottom of the pan before adding the cake mix. The recipe I have used for years calls for Meyer’s dark rum rather than spiced rum, and it is super delicious! I always add a little extra room to both the cake mix and the glaze. I make this cake every Christmas and everyone loves it. Moist and yummy. I don’t see any point in putting powdered sugar on top since the cake is so moist, powdered sugar just melts into it.

  2. Christine

    I make the same cake every year at Christmas. However, instead of the spiced rum, I use Myers dark rum and that makes it extra delicious. I always add a little extra rum for both the cake and the glaze. There’s really no use in putting powdered sugar on top because of the moistness of the glaze and topping, it just melts into the cake.

  3. Jen M

    Hi!! I was wondering if you tried this recipe in cupcake form yet? I don’t have a bundt cake pan. I would like to use this recipe but in cupcake form. If you have tried this recipe in cupcake form, how did it turn out? My niece recently turned 21 years old and would like to make this for her in cupcake form. I was thinking of sprinkling either chopped walnuts or chopped pecans on top of the cupcakes before I put them in the oven. Do you think this would be okay? Or should I sprinkle the pecans/walnuts after when it’s done baking and then add the glaze? I’ve never baked with nuts before. Any advice would be appreciated. =)

    1. Beyond Frosting

      Hi Jen, I have not tried this particular recipe in cupcake form. Since the cake is “soaked” in the rum glaze, I would be concerned the liners would get too wet. What you can do instead, is just dip the top of the cupcakes in the glaze, and usually you can dip 2 or 3 times. I would half the recipe for the glaze if you are interested in trying this out.

  4. sally @ sallys baking addiction

    your friend rachel sounds a lot like my friend Kristen – especially the love of shark week. 🙂 Thank you for sharing this rum cake recipe – I love rum cake! And i love the super mini rum cake you make for yourself – amazing idea. 🙂

  5. Rachel

    Love that you do a mini for yourself! I started using the 6 cake mini pan w/ the regular pan recipe as a standard as it increases the glaze/cake ratio by about 25% and they are easier to individually wrap 🙂

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