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5 from 1 vote

The Best Rum Cake Recipe

delicious and moist rum cake with nuts
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 856kcal
Author: Cari


  • 2 cups of all-purpose flour
  • 1 cup of brown sugar
  • ½ cup of granulated sugar
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • ½ cup of unsalted butter cut into bits
  • ½ cup of finely chopped nuts I used pecans, but walnuts would work too!
  • 1 3.4 ounce package of JELLO French Vanilla instant pudding mix
  • ½ cup of milk
  • 4 eggs
  • ½ cup of good aged dark rum I used Ron Medellin, Extra Añejo Oak Barrel Aged Rum
  • ½ cup of vegetable oil
  • 1 teaspoon of vanilla extract
  • For the rum glaze:
  • ½ cup of unsalted butter don't substitute
  • ¼ cup of water
  • 1 cup of brown sugar
  • ½ cup of aged dark rum


  • Preheat oven to 325 degrees
  • Spray a large bundt pan (12 cup) with nonstick baking spray
  • In a large mixing bowl, combine flower, sugar, baking powder, salt and butter
  • On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • Add to the large bowl, the pudding mix, milk, eggs, ½ cup of rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.
  • At this point the batter should be really smooth, pour ½ the batter into your prepared bundt pan
  • Sprinkle in the chopped walnuts and then pour the rest of the batter into the bundt pan.
  • Bake for about 55 minutes- until fully golden and tooth pick comes out clean.
  • Remove from oven and place on a cooling rack while making the soaking glaze.
  • Combine butter, rum, water and sugar in a small saucepan over medium-high heat.
  • Bring to a boil carefully as mixture boils over very easily, whisking occasionally.
  • Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a while as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
  • Allow cake to cool for about 10-15 minutes in pan before turning out onto serving platter. Be sure to use a large enough platter in case some rum glaze seeps out.


If you're allergic to nuts, feel free to omit them from the recipe


Serving: 1slice | Calories: 856kcal | Carbohydrates: 93g | Protein: 8g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 271mg | Potassium: 198mg | Fiber: 1g | Sugar: 67g | Vitamin A: 854IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg