This Spiced Rum Cake is made from scratch! And is moist and buttery and topped with a simple rum glaze sure to be the topper to any special occasion!
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Words can't even describe how delicious this spiced rum cake is. It is without a doubt one of my most requested holiday desserts with my Pumpkin Roll and New York Cheesecake. This cake is super, super moist. Soaked in butter rum syrup...YUM! It is even better if you serve it the next day.
Why this recipe works
This homemade rum cake is a moist sponge cake that is infused with butter and rum, and topped with a simple rum glaze that allows it to stay moist for days. This incredibly soft cake has just the right amount of spiced rum flavor!
- Rum: Any spiced rum or dark rum works great.
- Vanilla pudding: Make sure you get the instant vanilla pudding mix and not the cook-and-serve.
How to make homemade spiced rum cake
- Step 1: In a large mixing bowl whisk together the dry ingredients.
- Step 2: Using an electric mixer add sugar and room-temperature butter to a medium bowl. Mix on medium speed until fluffy.
- Step 3: Then add in the wet ingredients and mix.
- Step 4: Add in the dry ingredients and mix just until combined.
- Step 5: Pour pour batter into a large bundt pan sprayed with nonstick spray and sprinkle with flour and bake.
- Step 6:When the cake is almost done heat a medium saucepan on medium-low and melt the butter. Once melted add sugar and water, whisk, and simmer for 1-2 minutes.
- Step 7: Remove the cake from the oven.
- Step 8: Immediately pour 1/2 the glaze over the top of the cake. Let set for 5 minutes to fully soak in.
- Step 9: Invert the cake onto a serving platter. Using a fork or skewer generously poke holes over the cake. Don't be shy this is how the glaze will soak in.
- Step 10: Slowly drizzle the warm glaze over the holes. If you go too fast the glaze will run off and puddle at the bottom.
- Use a large 10-cup bundt cake pan.
- Make sure to spray your bundt pan with nonstick cooking spray and sprinkle the inside with flour. If you don't the cake won't release from the pan.
- If you dont have a bundt pan you can use a 9x13 pan just be sure to keep an eye on it as the cooking time may be different.
- Don't be stingy with the pokes this allows the glaze to soak down into the rum bundt cake.
- You can add chopped pecans on the bottom of the bundt pan before adding in the batter for a delicious addition to this rum cake.
My favorite rum is a dark spiced rum like Sailor Jerry's but Myer's Rum or Captain Morgan's are also excellent choices.
You can store this cake in an airtight container or cover it with plastic wrap for up to 4 days.
Most of the rum is used in the cake and loses its alcohol content during the baking process. The rest is poured over the top in a simple syrup that soaks into the cake and unless your eating the entire cake you won't get tipsy.
If you dont want to use rum, I recommend using a rum extract. As a general rule, for every two tablespoons of dark rum in a recipe, one tablespoon of the extract can be used.
- 1-3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 3.4 ounce pkg vanilla instant pudding
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 cup butter at room temperature
- 1-1/2 cups sugar
- 1/2 cup plus 3 tablespoons vegetable oil
- 4 eggs
- 3/4 cup milk
- 3/4 cup Spiced Dark Rum (I used Sailor Jerry)
- 1 tablespoon vanilla extract
- powdered sugar
For the Rum Glaze
- 1/2 cup butter
- 3/4 cups granulated sugar
- 1/4 cup water
- 1/2 cup spiced rum *see notes
- 1/2 teaspoon salt
- Preheat oven to 325 degrees. Grease and flour a bundt cake pan.
- In a large bowl add the flour, baking powder, pudding, cornstarch, and salt, and whisk until combined.
- In a separate bowl using an electric mixer add sugar and softened butter and cream together until fluffy. Add in eggs, oil, milk, spiced rum, and vanilla. Mix just until combined.
- Add in the flour mixture and mix on low for 1-2 minutes. Pour into a bundt pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
For the Rum Glaze
- Heat a medium saucepan on medium-low heat and melt the butter. Once melted add in the sugar and water and whisk, simmer for 2-3 minutes until the sugar is dissolved. Turn off the heat and add the Spiced Rum, salt, and whisk. Turn the heat back on and bring to a low simmer (careful not to boil over the sides)
- When the cake is done remove it from the oven. And immediately SLOWLY pour half the glaze over the top. Let it sit for 5 minutes.
- Invert the cake into a platter, and using a fork poke several holes into the cake. Don't be shy, this is what helps the glaze seep into the cake. Slowly drizzle the rest of the glaze over the cake. You will have some at the bottom of the cake but you don't want too much.
- Sprinkle powdered sugar over top before serving.
No alcohol-Use a non-alcoholic spiced rum like this one.
If you dont have a bundt pan you can use a 9x13 pan just be sure to keep and eye on it as the cooking time may be different.
Don't be stingy with the pokes this allows the glaze to soak down into the rum bundt cake.
Serving Size10 Servings
Amount Per Serving Calories 594Total Fat 26gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 104mgSodium 396mgCarbohydrates 84gFiber 4gSugar 46gProtein 19g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.