Best Rum Cake Recipe Ever
Best Rum Cake Recipe Ever is a medium American recipe that serves 8. 350 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 25 min | Cook: 55 min | Total: 1 hr 35 min
Cost: $29.30 total, $3.66 per serving
Ingredients
- 1 box Yellow Cake Mix (classic yellow flavor, 15.25 oz)
- 1 cup Granulated Sugar (for rum glaze)
- 0.5 cup Canola Oil (neutral oil for batter)
- 1 cup Bacardi Gold Rum (half cup for batter, half cup for glaze)
- 4 large Eggs (room temperature)
- 0.5 cup Water
- 1 stick Unsalted Butter (1 stick (½ cup) for glaze, plus 2 Tbsp for icing)
- 1 cup Chopped Pecans (lightly toasted optional)
- 1 package Sugar‑Free Vanilla Pudding Mix (instant, no‑sugar version)
- 4 Tbsp Heavy Whipping Cream (for icing)
- 0.5 tsp Vanilla Extract (or rum extract if available)
- 1 cup Confectioners Sugar (for icing)
- 1 spray Cooking Spray (olive‑oil based, for greasing bundt pan)
Instructions
Prepare the Bundt Pan
Generously spray the entire inside of the bundt pan with cooking spray, making sure to coat the sides and bottom.
Time: PT5M
Add Pecans to the Pan
Evenly spread about 1 cup of chopped pecans over the bottom of the greased pan; they will become the cake’s crunchy base.
Time: PT2M
Combine Wet Ingredients
In a mixing bowl, whisk together 4 large eggs, ½ cup water, ½ cup Bacardi Gold rum, and ½ cup canola oil until fully incorporated.
Time: PT3M
Add Dry Mixes
Stir in the sugar‑free vanilla pudding mix and the entire box of yellow cake mix. Beat for about 3 minutes until the batter is smooth and free of lumps.
Time: PT3M
Transfer Batter to Pan
Pour the batter over the pecans in the bundt pan, spreading gently with a spatula if needed.
Time: PT2M
Bake the Cake
Place the pan in a pre‑heated oven at 350°F (177°C) and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT40M
Temperature: 350°F
Prepare Rum Glaze (while cake bakes)
In a saucepan, melt 1 stick of butter, then add 1 cup granulated sugar and ¼ cup water. Bring to a boil, stirring constantly, then remove from heat and stir in ½ cup Bacardi Gold rum.
Time: PT10M
Cool Slightly and Poke Holes
When the cake is done, remove it from the oven and let it sit for 5 minutes. Then, using a toothpick, poke holes all over the surface to allow the glaze to soak in.
Time: PT5M
First Glaze Application
Pour roughly half of the warm rum glaze (about ¾ cup) over the top of the cake, letting it seep into the holes.
Time: PT2M
Glaze Absorption Rest
Allow the cake to sit for 15 minutes so the glaze can be absorbed.
Time: PT15M
Flip and Second Glaze
Carefully flip the cake onto a clean surface, poke additional holes, and pour the remaining glaze over the bottom side. Let sit another 15 minutes.
Time: PT17M
Prepare Vanilla Icing
In a bowl, combine 1 cup confectioners sugar, 2 Tbsp softened butter, 4 Tbsp heavy whipping cream, and ½ tsp vanilla extract. Beat until smooth and glossy.
Time: PT5M
Final Icing
Drizzle a thin layer of the vanilla icing over the top of the cake, spreading gently with a spatula.
Time: PT5M
Rest Before Serving
Allow the cake to rest at room temperature for at least 8 hours (overnight is best) to let the rum glaze fully penetrate.
Time: PT8H
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains alcohol, Contains nuts, Not vegan, Gluten‑containing
Allergens: Eggs, Milk, Butter, Pecans, Wheat (cake mix), Alcohol
Ingredient Substitutions
- Instead of Yellow Cake Mix: homemade vanilla cake batter
- Instead of Granulated Sugar: coconut sugar
- Instead of Canola Oil: vegetable oil, light olive oil
- Instead of Bacardi Gold Rum: dark rum, rum extract (use less)
- Instead of Eggs: egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
- Instead of Unsalted Butter: margarine
- Instead of Chopped Pecans: walnuts, almonds
- Instead of Sugar‑Free Vanilla Pudding Mix: regular vanilla pudding mix (reduce added sugar)
- Instead of Heavy Whipping Cream: half‑and‑half
- Instead of Vanilla Extract: rum extract
- Instead of Confectioners Sugar: powdered sugar
- Instead of Cooking Spray: vegetable oil and paper towel
Equipment Needed
- Bundt Pan
- Mixing Bowl
- Whisk or Hand Mixer
- Measuring Cups and Spoons
- Saucepan
- Spatula
- Toothpick (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mix batter until completely smooth
- Bake at the correct temperature for the full time
- Prepare the hot rum glaze without burning the sugar
- Poke holes before pouring glaze so it penetrates the cake
- Allow sufficient resting time for glaze absorption
Chef Tips from the Video
- Toast the pecans lightly before adding them for a deeper nutty flavor.
- Use dark rum for authentic color and flavor; light rum will give a milder taste.
- If you prefer less alcohol, reduce the rum in the glaze by ¼ cup and replace with extra water.
Troubleshooting
Cake is dense and dry.
Do not over‑mix the batter; mix just until smooth. Ensure the oven is properly pre‑heated and avoid over‑baking.
Glaze separates or looks grainy.
Stir continuously while bringing the sugar‑water mixture to a boil and add the rum off the heat to prevent curdling.
Icing is too runny.
Add more confectioners sugar a tablespoon at a time until the desired consistency is reached.
Storage
Refrigerator: Store covered for up to 5 days; the rum glaze will continue to soften the cake.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw in refrigerator before serving.
Room temperature: Can sit uncovered for 1‑2 days, but best kept refrigerated after the first day.
Make-Ahead Tips
- Bake the cake a day ahead, then refrigerate and add the glaze and icing just before serving.
- Glaze can be prepared up to 2 hours in advance and kept warm on low heat.
Frequently Asked Questions
What is the cultural significance and history of Rum Cake in American holiday cuisine?
Rum cake, often called "rum‑soaked cake," has roots in Caribbean baking where rum is a staple spirit. In the United States it became popular as a festive holiday dessert, especially in the South, where the rich butter cake is soaked in rum glaze to create a moist, celebratory treat.
What are the traditional regional variations of Rum Cake in Caribbean cuisine?
Caribbean versions often use dark rum, dried fruit, and spices like nutmeg and cinnamon. Some islands add coconut milk or replace butter with oil for a lighter texture, while others incorporate rum‑infused custard layers.
How is Rum Cake traditionally served in Southern United States gatherings?
In the Southern U.S., rum cake is typically served at Christmas and family reunions, sliced thick, sometimes topped with a light vanilla glaze, and paired with coffee or a glass of bourbon‑aged rum.
What occasions or celebrations is Rum Cake traditionally associated with in American culture?
Rum cake is most commonly associated with holiday celebrations such as Christmas, New Year's Eve, and Thanksgiving, as well as birthdays and weddings where a moist, boozy dessert is desired.
What makes this Rum Cake recipe from All Wings Everything special compared to other rum cake recipes?
All Wings Everything’s version uses a simple yellow cake mix, a sugar‑free vanilla pudding mix for extra tenderness, and a two‑step glaze that soaks both sides of the bundt cake, resulting in an ultra‑moist texture with a pronounced rum flavor.
What are the most common mistakes to avoid when making Rum Cake from All Wings Everything?
Common mistakes include over‑mixing the batter, which creates a dense crumb, not poking enough holes before adding the glaze, and adding the rum to the glaze while it’s still boiling, which can cause the glaze to separate.
Why does this Rum Cake recipe use a pudding mix instead of extra sugar?
The sugar‑free vanilla pudding mix adds moisture and a tender crumb without making the cake overly sweet, allowing the rum glaze to shine while keeping the overall sweetness balanced.
Can I make the Rum Cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, then refrigerate it uncovered. Add the glaze and icing just before serving, or let the cake sit in the fridge for 8‑24 hours to fully absorb the rum flavor.
What texture and appearance should I look for when the Rum Cake is done?
The cake should be golden brown, spring back lightly when touched, and a toothpick inserted into the center should come out clean. After glazing, the surface will be glossy with visible pecan pieces around the edges.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything, hosted by Cook Spinelli, specializes in easy‑to‑follow comfort‑food recipes, especially wing‑centric dishes, holiday treats, and creative twists on classic American favorites.
How does the YouTube channel All Wings Everything's approach to dessert cooking differ from other cooking channels?
All Wings Everything focuses on straightforward, ingredient‑light methods that use pantry staples and minimal equipment, often incorporating bold flavors like rum or hot sauce, whereas many other channels emphasize elaborate techniques or gourmet ingredients.
Last updated: August 24, 2026
