Butter Rum Cake

I love this cake and although not necessarily considered a holiday cake, it is considered OUR holiday cake! I made it for a New Year’s Eve party I hosted last week. I promised dessert and this is a quick and easy dessert with fabulous results! I admit I envisioned a great picture of the cake mostly because I was making it in my beautiful new bundt pan. And it was pretty, very pretty. –>> Very tall and pointy…so different from the results in my standard pan; thank you Costco! One reason it’s so easy, it uses a box mix. I know, I know…seems sacrilegious and not wanting to be a food blogging sinner, I thought I would search for an alternative for the recipe I have used for THIRTY years but all I found were a million versions of my old standby…so decided to go for it.

Rum Cake Bunddt Pan Especially when you have a party starting at 8pm and you have not made the promised dessert by 7:30pm, really, what’s wrong with a shortcut? That also explains why I just have a photo of one measly slice. It came out of the oven at 8:45, sat for a few minutes and by the time I turned it out onto a cake plate, people were ready to dig in. The smell of cake, butter and rum wafting through the house had stirred up those taste buds and there was going to be no photos taken this night, nope! I was lucky to be able to squirrel away one slice, which, yes, I actually had to hide from guests!

Butter Rum Cake
Prep time
Cook time
Total time
An easy but delicious cake for all occasions
For the Cake:
  • ½ cup finely chopped walnuts
  • 1 box yellow cake mix
  • 1 small package vanilla instant pudding milk
  • ½ cup milk
  • 4 eggs
  • ½ cup rum
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
For the Rum Glaze:
  • ½ cup butter
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup rum
To Make the Cake:
  1. Preheat oven to 325 degrees
  2. Spray a large Bundt pan (12 cup) with nonstick cooking spray
  3. Sprinkle the chopped walnuts on the bottom.
  4. Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth
  5. Pour into Bundt pan
  6. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back
  7. Remove from oven and place on a cooling rack while making the rum glaze; do not remove from the bundt pan
To Make the Rum Glaze:
  1. Combine butter, water and sugar in a small saucepan
  2. Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker
  3. Remove from the heat and add the rum, mix to combine
  4. Poke holes all over bottom of cake with wooden spoon
  5. Pour rum/butter syrup evenly all over bottom of cake
  6. Allow cake to cool 10 minutes in pan before turning out onto serving platter

This cake seems to improve with age…if there is any leftover!


    • Creative Culinary says

      I don’t have any cake mixes in the house right now Maria but this recipe is old and from what I can glean, companies are shrinking the size of ingredients in cake mixes so you actually have the size that I used when I made this cake so you should be fine.

  1. Patti D says

    I see the difference between this recipe and Bacardis is you omitted the water in the cake mix. Must be the key to high altitude baking success which I have had none. Can’t wait to try this tonight and hope for great success. Thank you.

    • Creative Culinary says

      You know what? I never knew Bacardi had this recipe? This one is one of those super old, on a recipe card someone gave me…long before the Internet ones and it’s always worked.

      I don’t typically modify recipes I post for online; I post the original recipe and then make the modifications on my own. I do have a page posted with some high altitude tips at http://www.creative-culinary.com/recipe/high-altitude-baking/ – maybe that can help?

      After 25 years I still have some frustrations but I’ve also given myself a break. One thing I love about bundt pans though…if it falls or makes a crevice I’m OK with it because it will not be seen once it’s turned over!

      Good luck.

    • Patti D says

      Great success!! I was so glad to bake a cake that didn’t fall. I used rum flavor in the glaze since I have to take it where there will be kids at a pirate party. Thx!!!

      • Creative Culinary says

        So happy to hear that Patti…nothing quite warms my heart than someone making something I love and loving it themselves. Now next time…make it adults only and use the rum; I promise…even BETTER!

  2. says

    You are a SINNER! But I still love you and would love a bite of this cake. I was at Costco just a few days ago, darn I hope they still have that pan. This really looks delicious Barb. Happy New Year.

  3. says

    Thank you for the recipe, I wanted it after the twitter teaser! I love how you call it your holiday cake! That is neat. Hey, do not worry about it having a box base, if it is easy and tastes great, go for it!I have made a rum cake in the past that takes so long to prepare I hardly ever bake it. I will sub yours for the complicated recipe next time,and have a new tradition for my house.

    • says

      Sounds like a plan; let me know how you like it. Most recipes call for pricking the top of the cake after you turn it out of the pan and pouring the syrup over it then but mine is done while in the pan from the bottom and I always use a wooden spoon. Makes for some great, gooey pockets of rum butter flavor!


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