Rum Cake (from Box Cake Mix)
This rum cake from box cake mix is a shortcut dessert that still delivers rich, boozy flavor. You get the convenience of boxed mix plus a punchy rum glaze that transforms it into something special.
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.
Notes
This cake improves after resting overnight—the rum flavor deepens, and the glaze seeps in further. You can make ahead. Store covered at room temperature for a couple of days or in refrigerator for longer storage.