Rum cake from box cake has a special place in my kitchen story. Hi, I’m Amanda, and for me, cooking has always been about more than ingredients—it’s about comfort and connection. At BeamRecipes, I share the kind of recipes I make for my own family: simple, approachable, and full of warmth. This rum cake is one of those treasures, born from busy nights but still carrying the rich, homemade feel we all crave. My goal is to help you feel confident in your kitchen, turning shortcuts into memories and everyday meals into little celebrations around the table.
Why This Rum Cake Recipe Works
Rum cake from box cake is the definition of practical baking. It saves time while still giving you the buttery, boozy warmth that makes this dessert unforgettable.
Quick and Foolproof
Using a yellow cake mix guarantees structure and flavor without worrying about measuring flour or sugar just right.
The Rum Factor
The rum glaze soaks into every bite, turning a simple cake into something rich and bakery-worthy.
Real-Life Friendly
You can whip this up on a weeknight or for a holiday crowd. It tastes like you spent hours, but the reality is you leaned on a box mix and a smart glaze.
Ingredients and Swaps
Core Ingredients
- 1 box yellow cake mix (15.25 oz) – the foundation of the cake; it saves time while giving you that buttery base.
- 1 box instant vanilla pudding mix (3.4 oz) – this little secret makes the cake moist and gives it a luscious texture.
- 4 large eggs – they bind the batter and add richness.
- ½ cup vegetable oil – ensures tenderness and keeps the cake from drying out.
- ½ cup water – balances the batter for the perfect consistency.
- ½ cup dark rum – the star of the show, bringing warmth and depth of flavor.
- 1 cup chopped pecans (optional) – adds crunch and a nutty note, but the cake is still delicious without them.
For the Rum Glaze
- ½ cup butter – makes the glaze smooth and indulgent.
- 1 cup sugar – sweetens and helps create that shiny finish.
- ¼ cup water – keeps the glaze pourable.
- ½ cup dark rum – infuses the cake with bold, boozy flavor.
Simple Swaps
- Nut-Free: Skip the pecans or replace with toasted coconut for texture.
- Flavor Twist: Use spiced rum for a cozy, holiday-ready flavor or coconut rum for a tropical spin.
- Cake Mix Swap: A butter-flavored or golden cake mix gives a richer, bakery-like base.
- Pudding Variety: Try butterscotch pudding mix for a caramel undertone.
Step-by-Step Instructions
Step 1: Prep the Pan
Grease a Bundt pan generously with butter or nonstick spray, then dust with flour to prevent sticking. If you’re using pecans, scatter them evenly across the bottom — they’ll toast beautifully while the cake bakes.
Step 2: Make the Batter
In a large mixing bowl, add the cake mix, pudding mix, eggs, oil, water, and rum. Beat on medium speed with an electric mixer for about 2 minutes. The batter should be smooth, thick, and lightly golden in color.
Step 3: Bake
Pour the batter evenly into the prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles. Bake at 325°F for 50–60 minutes, checking with a toothpick — it should come out clean or with a few crumbs.
Step 4: Make the Glaze
About 10 minutes before the cake is done, melt the butter in a small saucepan. Stir in sugar and water, bringing to a gentle boil. Cook for 5 minutes, stirring often, until it thickens slightly. Remove from heat and carefully stir in the rum.
Step 5: Soak the Cake
Place the warm cake (still in the pan) on a cooling rack. Use a wooden skewer or fork to poke small holes all over. Slowly spoon or pour the glaze over the cake, giving it time to seep into every nook. Continue until all the glaze is absorbed.
Step 6: Rest and Serve
Let the cake cool completely in the pan so the glaze sets and the cake firms up. Once cool, run a knife around the edges to loosen and invert onto a serving plate. Slice and enjoy — it’s even more flavorful the next day as the rum deepens.— it’s even better the next day.
Why This Recipe Works So Well
The Pudding Mix Trick
Adding instant pudding mix doesn’t just sweeten the batter — it transforms the texture. The pudding helps trap moisture, giving the cake its signature dense yet tender crumb. This is why your cake won’t feel dry even after a few days.
Rum in Two Layers
By including rum in both the batter and the glaze, you get a double hit of flavor. The rum baked into the cake gives background warmth, while the glaze delivers that unmistakable boozy punch in every bite.
Bundt Shape
The Bundt pan isn’t just pretty. Its curves and ridges increase the cake’s surface area, letting the glaze seep into more places. This means every slice has little pockets of sweetness and rum-soaked richness.
Glaze Absorption
Pouring the glaze over the cake while it’s still warm is key. The heat opens the crumb, almost like little doors, allowing the glaze to soak deep inside. Skipping this step would leave the glaze sitting on the surface instead of becoming part of the cake.
Day-After Perfection
Unlike many cakes, this one truly improves with time. As it rests, the flavors mingle and the glaze fully penetrates the crumb. The result? A dessert that tastes bakery-fresh the next day, perfect for making ahead.
Variations and Adaptations
Holiday Twist
Mix in cinnamon, nutmeg, and cloves for a cozy, spiced rum cake that feels like the holidays in every bite. A dusting of powdered sugar on top makes it festive without extra effort.
Tropical Vibe
Give your cake a vacation feel by folding in shredded coconut or switching the dark rum for coconut rum. A handful of diced pineapple can also brighten the flavor.
Chocolate Rum Cake
Start with chocolate cake mix and chocolate pudding for a decadent, almost brownie-like texture. A drizzle of chocolate ganache over the glaze makes it show-stopping.
Mini Rum Cakes
Bake the batter in muffin tins or mini Bundt pans for personal-sized cakes. Perfect for parties or gifting, and the glaze soaks in beautifully on a smaller scale.
Kid-Friendly Version
Swap out the rum with orange juice or apple cider. The glaze still adds shine and sweetness, but without the alcohol.
Common Mistakes to Avoid
Not Greasing the Pan Well
Bundt pans are gorgeous but tricky. Use both butter (or nonstick spray) and flour to prevent sticking. Get into every curve.
Pouring Glaze Too Quickly
If you rush the glaze, it slides right off instead of soaking in. Take your time — spoon slowly and let each layer absorb before adding more.
Using Light Rum Only
Light rum has a mild flavor that can disappear in baking. Dark or spiced rum brings the bold, warm notes this cake is known for.
Cutting Too Soon
It’s tempting, but if you cut the cake while it’s still warm, the slices will crumble and the flavor won’t have settled. Give it time to rest for the best results.
FAQ
Can I make this cake ahead of time?
Yes! In fact, rum cake shines when made a day in advance. Just wrap tightly in plastic and store at room temperature.
Do I have to use a Bundt pan?
Not at all. A 9×13 pan or two loaf pans work, though the presentation and glaze coverage are best with Bundt.
What type of rum works best?
Dark or spiced rum is ideal for flavor, but if you prefer a lighter taste, golden rum works too.
Can I freeze rum cake?
Yes. Wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature before serving.
Can I reduce the alcohol?
Yes. Simmer the rum for a few minutes before adding it to the glaze, which mellows the flavor and cooks off some of the alcohol.
Final Encouragement
This cake is about more than rum or shortcuts — it’s about comfort. It’s about walking into your kitchen, pulling out a box mix, and still feeling proud of what you’ve created. When life feels too busy or too heavy, remember that joy can be as simple as a slice of cake shared with people you love. Bake this rum cake, pour the glaze slowly, and savor the moment you cut into it. Because sometimes the sweetest things in life really are the simplest.
Rum Cake (from Box Cake Mix)
Equipment
- Bundt Pan
- Mixing Bowl
- Electric mixer or hand mixer
- Saucepan
- Wooden skewer or fork
Ingredients
Cake Batter
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 0.5 cup vegetable oil
- 0.5 cup water
- 0.5 cup dark rum
- 1 cup chopped pecans optional
Rum Glaze
- 0.5 cup butter
- 1 cup sugar
- 0.25 cup water
- 0.5 cup dark rum
Instructions
- Preheat oven to 325°F (163°C). Grease a Bundt pan generously, dust with flour. If using pecans, scatter them at bottom.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, water, and rum. Beat for ~2 minutes until smooth.
- Pour batter into prepared Bundt pan. Tap to release air bubbles. Bake for 50‑60 minutes, until a skewer comes out clean or with a few moist crumbs.
- While cake bakes, in a saucepan melt butter over medium heat. Add sugar and water. Bring to a gentle boil, cook ~5 minutes until slightly thickened. Remove from heat and stir in rum.
- When cake is done, leave in pan. Use a skewer or fork to poke holes all over. Spoon or pour glaze slowly over warm cake, letting it soak in. Continue until glaze is fully absorbed.
- Let cake cool completely in the pan so glaze sets. Once cool, loosen edges and invert onto a serving plate. Slice and enjoy.