Rum Cake Recipe with Cake Mix
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This rum cake recipe with cake mix is a no-fuss dessert that tastes like it came from the bakery. It’s moist, tender, and soaked in a sweet, buttery rum glaze.
Great for holidays, potlucks, or anytime you want a simple dessert that still feels special. Love shortcut baking? Try my lemon bundt cake with cake mix, crumb cake with cake mix next.
Why you’ll love this recipe
- Moist and tender. The rum glaze soaks into every slice.
- Tastes homemade. Without the extra work.
- Versatile. Serve after dinner, for the holidays, or with afternoon coffee.
- Customizable. Switch up the cake flavor or the type of rum.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Chopped pecans – For a crunchy, nutty topping.
- Box yellow cake mix – Duncan Hines is a my go-to, but any 15.25 ounce box works.
- Package instant vanilla pudding mix – Adds flavor and keeps the crumb moist and tender.
- Dark rum – I used Bacardi Black, but you can certainly use your favorite dark rum.
- You’ll also need – Milk, room temperature eggs, and vegetable oil
- For the rum glaze – Granulated sugar, unsalted butter, water, and dark rum.
The Bundt Pan That Never Fails Me
I love my USA Pan 10-inch Bundt Pan. It gives a clean release every time and makes bundt cakes come out looking bakery-perfect.
How to Make Rum Cake with Cake Mix
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Preheat the oven to 325°F. Generously grease a 10-inch bundt pan with baking spray. Sprinkle pecans evenly in the bottom of the pan and set aside.
Step 2: In a large bowl, mix the cake mix and pudding mix. Add the eggs, rum, milk, and oil. Beat until smooth, then pour into the prepared pan.
Step 3: Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Step 4: With 10 minutes left in the bake time, melt the butter in a saucepan. Stir in the sugar and water. Bring to a boil and cook until slightly thickened, about 4 minutes. Remove from heat and stir in the rum.
Step 5: While the cake is still warm, poke holes in the bottom and pour over half the glaze. Let it sit in the pan for a while to allow it to soak in.
Step 6: Invert onto a plate and brush with the remaining glaze until fully absorbed.
Pro Tip:
Let the cake rest in the pan for about 10 minutes before inverting. It needs time to set so it doesn’t fall apart, but should still be warm enough to release easily. Place your serving plate firmly on top, then flip quickly and confidently. If it doesn’t release right away, gently tap the pan or let it sit another minute or two to loosen before lifting.
Storage
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature before serving.
Freezer: Once fully cooled, wrap the cake (or slices) in plastic wrap and foil. Place in a freezer bag for up to 2 months. Thaw in the fridge overnight.
Recipe Tips
- Poke plenty of holes while the cake is hot so it absorbs the glaze.
- Brush the top of the cake with glaze in layers, letting each one soak in.
- Really love the glaze? Make extra and serve each slice drizzled with extra glaze.
- The cake tastes even better after a few hours, or the next day, once the glaze has fully soaked in.
- Timing matters. Have your glaze ready when the cake comes out of the oven.
- Use a good-quality rum. You don’t need an expensive bottle, but the flavor comes through.
Additions and Variations
- Swap the pecans for chopped walnuts or almonds.
- Toast the nuts for a deeper, nuttier flavor.
- Try flavored rum like chocolate, citrus, or coconut.
- Use a different cake mix. Like spiced, chocolate, lemon.
More Cake Mix Dessert Recipes
- Blueberry Cobbler with Cake Mix
- Orange Juice Cake with Cake Mix
- Peach Upside Down Cake with Cake Mix
- Baileys Irish Cream Poke Cake
Rum Cake from Cake Mix
Ingredients
Cake
- ¾ cup chopped pecans
- 1 (15.25 oz) yellow cake mix
- 1 (3.4 oz) instant vanilla pudding mix
- 4 large eggs, room temperature
- ½ cup dark rum
- ½ cup milk
- ½ cup vegetable oil
Rum Glaze
- ½ cup unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup water
- ½ cup dark rum
Instructions
- Preheat oven to 325°F and generously spray a 10-inch bundt pan with nonstick baking spray. Sprinkle pecans evenly in the bottom of the pan; set aside.¾ cup chopped pecans
- In a large bowl, whisk together the cake mix and pudding mix. Add eggs, rum, milk, and oil. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the pan.1 (15.25 oz) yellow cake mix, 1 (3.4 oz) instant vanilla pudding mix, 4 large eggs, ½ cup dark rum, ½ cup milk, ½ cup vegetable oil
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- About 10 minutes before the cake is done, make the glaze. Melt butter in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Cook, stirring constantly, until slightly thickened and darker in color, about 4 minutes. Remove from heat and stir in rum.1 cup granulated sugar, ½ cup unsalted butter, ¼ cup water, ½ cup dark rum
- Remove the cake from the oven. Leaving it in the pan, poke holes all over the bottom with a skewer, then drizzle half the glaze evenly over it.
- Let rest 10 minutes, then invert onto a serving plate. Brush with the remaining glaze in layers, letting it soak in between each, until all the glaze is used.
Notes
- Let the cake rest in the pan 10 minutes before inverting so it releases cleanly.
- Poke plenty of holes while the cake is hot so it absorbs the glaze.
- Apply the remaining glaze in layers, letting each one soak in.
- Cake tastes even better the next day once the glaze fully soaks in.
Nutrition
Did You Make This Recipe?
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