Best Rum Cake Recipe Ever

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

1. 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

2. 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

3. 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

4. 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

5. Transfer Batter to Pan

   Pour the batter over the pecans in the bundt pan, spreading gently with a spatula if needed.

   Time: PT2M

6. 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

7. 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

8. 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

9. 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

10. Glaze Absorption Rest

    Allow the cake to sit for 15 minutes so the glaze can be absorbed.

    Time: PT15M

11. 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

12. 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

13. Final Icing

    Drizzle a thin layer of the vanilla icing over the top of the cake, spreading gently with a spatula.

    Time: PT5M

14. 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