Rum Cake

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If you’re looking for a cake that bursts with flavor and has a bit of a twist, then rum cake is the perfect dessert. Packed with nutty and sweet flavors, this boozy-infused treat will surely be the highlight dish at your next gathering. Whether you serve it with coffee after dinner or whip up an impressive cake for your birthday celebrations, rum cake will make an impression.

A cake server holding a slice of cake on itPin
Photo Credit: Dishes Delish.

I remember when I first had rum cake. It was around the holidays and as I never turn down dessert if offered, I tucked into my piece and have never forgotten how delicious and unique it is.

Then one July, I made this cake for a gathering and people who had a slice asked, “Is this rum cake?”

Of course, I answered in the affirmative, and instead of them telling me about this being a holiday dessert, they just accepted it, and there wasn’t a piece left because it had the best flavor and texture.

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  • You can use either clear (white) rum or gold but I wouldn’t use either spiced or dark rum.
  • Grease and flour the bundt pan well as this cake tends to stick.
  • The batter will be on the watery side until you start adding the dry ingredients so don’t stress about it.
  • I usually make this rum-soaked cake the day before I serve it. This way the flavors meld and the rum has a chance to soak into it thoroughly.
A cake cutter holding a piece of bundt cake above the cakePin
Photo Credit: Dishes Delish.

How to make rum cake

Pre step

Get out a stand mixer, rubber spatula and bundt pan.

Pre-heat the oven to 325 degrees Fahrenheit.

Step one

Gather the ingredients – sugar, butter, large eggs, vanilla extract, milk, oil (A) and rum. (B)

On left - sugar, butter, vanilla, eggs, milk and oil. On right - a bottle or clear rumPin

Step two

Place the butter and sugar into the stand mixer and mix on medium until combined.

Step three

Add the eggs, oil, and vanilla extract and mix until they are just combined.

Step four

Add rum and mix until just combined.

Step five

Gather the dry ingredients – vanilla pudding mix, flour, baking powder, and salt. (C)

Step six

Add the whole package of vanilla pudding and the rest of the dry ingredients to the mixer and mix until the batter is combined.

Step seven

Time to deal with the pan. Add a scoop of flour and almond meal to a small bowl and mix until combined.

Step eight

Liberally grease the bundt pan with Crisco, and sprinkle the flour mixture into the pan so it coats it well. Don’t be tempted to use a spray like Pam.

Tap out the excess flour. (D)

On the left - pudding, flour and baking powder. On the right - a greased and flour bundt panPin

Step nine

Pour the batter into the pan. (E)

Step ten

Bake for 55 minutes. (F)

On the left - cake batter poured into the bundt pan. On the right - cake in a bundt pan straight out of the ovenPin

Step eleven

Ten minutes before the cake is done, make the rum glaze. The ingredients are – butter, water, sugar, rum, and vanilla.

Place in a small or medium saucepan and stir over medium heat until the sugar has melted and combined. (Don’t let it come to a boil.) Turn the heat to a simmer for 5 minutes.

Step twelve

Take something like a potato nail and poke a bunch of holes in the top of the cake. This way the rum will infiltrate the cake better.

Step thirteen

Pour half of the the rum glaze onto the cake.

The last of the rum sauce being poured on the bundt cakePin

Let the cake cool for 15 minutes. Invert cake and take it out of the pan.

Step fourteen

Take a fork and poke it into the sides of the cake.

Pour the rest of the rum syrup all over the cake.

A white plate with rum soaked cake on it with stuffed animals in backPin
Photo Credit: Dishes Delish.

For best results, let the cake rest overnight, to soak up more of the rum glaze.

Time to eat a piece.

A little white plate with a slice of cake on it along with a fork and the cake on a big plate in the backPin
Photo Credit: Dishes Delish.

Look at how moist the cake is.

A fork with the cake on it held over the plate of the cakePin
Photo Credit: Dishes Delish.

It is moist, buttery, full of rum and delicious.

So, I hope you enjoyed this rum soaked cake recipe.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A cake server with a piece of cake on it held over the rest of the cake - squarePin

Rum Soaked Cake

A delicious, moist rum cake, NOT just for the holidays
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: holiday cake, rum cake, rum soaked cake
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 351kcal


  • 4 tablespoons butter (room temperature)
  • 3/4 cup sugar (I used cane sugar but you can use white if you like)
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1/4 cup rum (white or gold)
  • 1 package vanilla pudding mix
  • 1 cup flour (I used spelt or all purpose flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

To dust the pan

  • 1/16 cup almond meal (for dusting the pan)
  • 1/16 cup all purpose flour (for dusting the pan)

Rum glaze

  • 1/4 cup butter
  • 1/8 cup water
  • 1/2 cup sugar
  • 1/4 cup rum (white or gold rum)
  • 1/4 teaspoon vanilla


  • Preheat oven to 325 F
  • In a stand mixer, add butter and sugar and mix until combined
  • Add eggs, oil, milk and vanilla and mix until combined
  • Add rum and mix until combined. It will be watery, don’t worry
  • Add flour, vanilla pudding, baking powder and salt and mix until combined
  • Liberally grease a 6 cup bundt pan and coat with the flour and almond meal mixture. Shake out excess
  • Pour cake batter into the bundt pan and bake for 50 minutes.
  • Near the end of the cooking time, start on the rum glaze

Rum glaze

  • In a small saucepan add butter, water, sugar, rum and vanilla. Melt it all together
  • When the rum cake is done, poke holes in it with a potato nail or something else that leaves medium side holes
  • Divide the rum glaze in half and pour 1/2 of it evenly over the top of the cake
  • Let rum cake cool for 15 minutes before removing it from the pan
  • Take a fork and poke it in the sides of the rum cake
  • Pour the rest of the glaze over the cake and store it away overnight
  • Cut and plate a piece
  • Eat
  • Smile
  • Enjoy
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Helpful tips
  • You can use either clear (white) rum or gold but I wouldn’t use either spiced or dark rum.
  • Grease and flour the bundt pan well as this cake tends to stick.
  • The batter will be on the watery side until you start adding the dry ingredients so don’t stress about it.
  • I usually make this cake the day before I serve it. This way the flavors meld and the rum has a chance to soak into it fully.


Serving: 1slice | Calories: 351kcal | Carbohydrates: 44g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 215mg | Potassium: 75mg | Sugar: 33g | Vitamin A: 340IU | Calcium: 34mg | Iron: 0.8mg
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From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. Gorgeous cake! I’m actually quite intimidated to bake with bundt pans haha but rum cake reminds me of my aunt which brings me comfort – so comfort any time of the year is always welcomed! 😀

  2. That is one delicious looking cake! My neighbor would make rum cake every Christmas which we all would enjoy shamelessly! Your post bought back those childhood memories. 🙂

    1. Yes, Wilburay! It’s a smaller bundt pan that was only 6 cups. If you have a 12 cup or larger, you can double the recipe. Let me know if you have any other questions.

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