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Rum Cake

What is rum cake?

Popular in the Caribbean, rum cake is a vanilla cake that has rum in the batter. Traditionally, dried fruit is soaked in rum for months and then added to the cake batter, but we have a more accessible homemade version.

What is the best rum for rum cake?

Look for a robust rum that has lots of vanilla and spice flavor. A more subtle light rum won't have a pronounced flavor after the cake bakes.

Does rum cake get you drunk?

Hah! Don't we all wish?! We put 1/2 cup of rum in the cake batter and another 1/3 cup in the glaze, so it likely will not get you drunk after the alcohol bakes off, but it might be best to not let the kids have a taste of this :)

How long does rum cake last?

When tightly wrapped in foil or plastic wrap, rum cake will last up to two weeks in the fridge.

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Yields: 12 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 20 mins
For the cake

Cooking spray

All-purpose flour

1 c.

chopped walnuts


box yellow cake mix


(3.4-oz.) package instant vanilla pudding


large eggs

1/2 c.

(1 stick) butter, melted and cooled slightly

1/2 c.


1/2 c.

dark rum

For the glaze

(1 stick) butter

3/4 c.

granulated sugar

1/3 c.

dark rum

1/4 c.


  1. Preheat oven to 350° and grease and flour a bundt pan. Add chopped walnuts to bottom of pan. 
  2. In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water, and rum and mix until combined. 
  3. Pour batter into bundt pan and bake until a toothpick inserted in the middle comes out clean, 1 hour. Let cool 10 minutes then invert onto a cooling rack. 
  4. While cake is still warm, make glaze: In a medium saucepan over medium heat, melt butter, sugar, rum, and water. Let boil for 5 minutes. 
  5. Poke cake all over with a toothpick then brush cake with glaze. Let glaze soak in and repeat until you’ve used all glaze.

Parker Feierbach
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