homemade spiced rum cake on a black plate with a fork

Homemade Spiced Rum Cake

Course Dessert
Cuisine American
Keyword cake
Servings 8
Author Wendie


  • 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
  • 1/2 teaspoon salt


  1. Preheat oven to 325 degrees. Grease and flour an bundt cake pan.

  2. In a large bowl add the flour, baking powder, pudding, cornstarch, and salt and whisk until combined.
  3. 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.
  4. Add in the flour mixture and mix on low for 1-2 minutes. Pour into bundt pan.
  5. Bake for 55-60 minutes or until toothpick comes out clean.

For the Rum Glaze

  1. Heat a medium saucepan on medium low heat and melt the butter. Once melted add in the sugar and water and whisk, simmer 2-3 minutes until 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)

  2. When the cake is done remove it from the oven. And immediately SLOWLY pour half the glaze over the top. Let is set for 5 minutes.

  3. Invert the cake into a platter, 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 to much.
  4. Sprinkle powdered sugar over top before serving.